Dry Brined Turkey With Garlic Sage Butter
whole turkey kosher salt brown sugar pepper butter fresh sage leaves fresh thyme leaves garlic onion apple celery rosemary fresh sage leaves
what you'll need:
pat the turkey dry. remove the giblet and neck, and set aside for making gravy or stock (if desired). place the turkey on a rack in a roasting pan.
prepare dry brine
mix together the dry brine, including the salt, brown sugar, and pepper.
apply dry brine
rub the dry brine all over the turkey skin (breast & back) and inside the cavity. Let the turkey sit uncovered overnight in the fridge.
remove the dry brined turkey from the fridge and rinse off the brine (don't forget to rinse the cavity, too). pat turkey and roasting pan dry.
garlic sage butter
stir together the garlic sage butter ingredients. rub the garlic sage butter all over the turkey breast, wings & back.
stuff the cavity of the turkey with the 'cavity' ingredients. pre-heat oven to 450ºF. place turkey in the pre-heated oven, then reduce the temperature to 325°F.
roast for 2 hours, basting with pan juices every 45 minutes, before taking the temperature.
When turkey is cooked through, remove from oven and allow to rest for 30 minutes.
Check out my make ahead Thanksgiving meal plan which comes with a handy printable shopping and prep list!
Thanksgiving Meal Plan + Shopping List!
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