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.
1
mix together the dry brine, including the salt, brown sugar, and pepper.
2
rub the dry brine all over the turkey skin (breast & back) and inside the cavity. Let the turkey sit uncovered overnight in the fridge.
3
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.
4
stir together the garlic sage butter ingredients. rub the garlic sage butter all over the turkey breast, wings & back.
5
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.
6
roast for 2 hours, basting with pan juices every 45 minutes, before taking the temperature.
7
When turkey is cooked through, remove from oven and allow to rest for 30 minutes.
8