Dry Brine Turkey

Prepare the Turkey/ Dry Brine

1. Plan to thaw the 1 (15-pound) fresh turkey, ahead of time! For every 5 pounds of turkey, refrigerate for 24 hours. My 15-pound turkey took about 3 days in the refrigerator.
2. Prepare the thawed turkey 1-2 days before cooking day! Remove the packaging of the giblets, the neck, and the plastic cage holding the legs together. I also remove the pop-up thermometer because I recommend using your own!
3. Place the turkey on a baking sheet and pat it dry using paper towels.
4. Add 3 tablespoons Morton kosher salt, 1 teaspoon cracked black pepper, 2 tablespoons dried rosemary, 2 tablespoons dried sage
, and 2 tablespoons dried thyme
 in a small bowl and stir to combine.
5. Sprinkle the dry brine generously on the turkey. Rub the brine onto the meat, under the skin, and inside the cavity.
6. Place the turkey breast-side up in a roasting pan. Stuff the inside cavity of the turkey with 1 small onion,1 carrot, 1 lemon, and fresh thyme and rosemary sprigs, then tie the legs with kitchen twine.
7. Refrigerate the turkey uncovered for at least 24 hours. If it is refrigerating for more than 1 day, lightly cover it with plastic wrap and place it in the refrigerator. Remove the plastic wrap 24 hours before cooking. This helps the dry brine absorb better into the turkey.

Cooking Instructions

1. Remove the refrigerated dry-brined turkey from the fridge and allow it to sit at room temperature for 1 hour before cooking.
2. When ready to cook the turkey, position the oven rack in the bottom third of the oven. Preheat the oven to 425 degrees Fahrenheit. Cook the turkey for 20 minutes or until the skin starts to brown. Tent the breast with aluminum foil and reduce the heat. Then, lower the oven temperature to 350 degrees Fahrenheit and cook for an additional 45 minutes.
3. Continue cooking until an instant-read thermometer inserted into the thickest part of a breast without touching bone reads 160 degrees Fahrenheit. Check the temperature until the bird is fully cooked.
4. Allow the turkey to rest for 15 minutes before carving, and enjoy!