Ingredients:

  • 1 tablespoon black peppercorns (15ml), freshly cracked
  • 1/2 cup kosher salt (115g)
  • 2 tablespoons granulated sugar (25g)
  • 2 teaspoons dried thyme (10ml)
  • 1 teaspoon dried rosemary (5ml), crushed
  • 1 teaspoon garlic powder (5ml)
  • 1 teaspoon onion powder (5ml)
  • 1/2 teaspoon red pepper flakes (optional, for a little kick) (2.5ml)
  • 1 (12-14 pound) whole turkey (5.5-6.5 kg), thawed completely
  • 2 tablespoons unsalted butter (30g), melted
  • 1/4 cup fresh parsley (5g), chopped (for garnish)
  • 1 onion, quartered (optional)
  • 2 carrots, roughly chopped (optional)
  • 2 celery stalks, roughly chopped (optional)

Instructions:

  1. Combine all dry brine ingredients in a bowl. Mix thoroughly.
  2. Pat the turkey completely dry with paper towels, inside and out.
  3. Rub the dry brine mixture evenly all over the turkey, including under the skin of the breast. Pay special attention to the thickest parts of the bird and rub a little brine inside the cavity as well.
  4. Place the turkey in a large zip-top bag or wrap tightly in plastic wrap. Refrigerate for 24 to 72 hours, flipping halfway through.
  5. Preheat oven to 325°F (160°C).
  6. Remove the turkey from the refrigerator 1 hour before roasting. Place optional vegetables in the bottom of the roasting pan. Place the turkey on the rack in the roasting pan. Brush the turkey with melted butter.
  7. Roast the turkey for approximately 2.5 to 4 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Tent with foil if browning too quickly.
  8. Remove the turkey from the oven and let it rest for at least 30 minutes before carving.
  9. Carve the turkey and serve immediately, garnished with fresh parsley.