Ingredients:
- 1 tablespoon (15 ml) Dried Thyme
- 1 tablespoon (15 ml) Dried Rosemary
- 1 tablespoon (15 ml) Dried Sage
- 1 tablespoon (15 ml) Black Peppercorns, freshly ground
- 1 tablespoon (15 ml) Garlic Powder
- 1 tablespoon (15 ml) Onion Powder
- 1/4 cup (60 ml) Kosher Salt (Diamond Crystal brand recommended), approximately 50 grams
- 2 teaspoons (10 ml) Baking Powder
- 1 (12-14 lb) Turkey, thawed completely, giblets removed (approximately 5.4-6.4 kg)
- 2 tablespoons (30 ml) Unsalted Butter, melted (or olive oil)
- 1 Medium Onion, quartered
- 2 Carrots, chopped
- 2 Celery Stalks, chopped
- 1 Lemon, quartered
- Fresh Herbs (such as thyme, rosemary, sage) for aromatics
Instructions:
- In a small bowl, whisk together the thyme, rosemary, sage, ground black pepper, garlic powder, onion powder, salt, and baking powder until well combined.
- Pat the turkey dry thoroughly inside and out with paper towels. This is essential for crispy skin.
- Sprinkle the dry brine mixture evenly all over the turkey, including under the skin of the breast (carefully loosen the skin first). Use all of the mixture.
- Place the turkey on a wire rack set inside a baking sheet. Refrigerate uncovered for 24-72 hours, ideally 48 hours.
- Preheat your oven to 450°F (232°C).
- Remove the turkey from the refrigerator 1 hour before roasting. Brush the turkey with melted butter or olive oil.
- Place the onion, carrots, celery, lemon, and fresh herbs inside the turkey cavity.
- Place the turkey on the roasting rack in the roasting pan. Roast at 450°F (232°C) for 30 minutes.
- Reduce the oven temperature to 325°F (163°C). Continue roasting, basting occasionally with pan juices (if desired), until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C).
- Remove the turkey from the oven and let it rest for at least 30 minutes before carving. Tent loosely with foil to keep it warm.
- Carve the turkey and serve with your favorite Thanksgiving sides.