Turkey: Dry Brine & Herb Butter for Roasting (Dry Brine 1-2 days prior)

Herby Thanksgiving Turkey

 Foolproof and easy Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect roasted turkey!

The lemon really adds brightness to the turkey and is wonderful for the gravy! 

Ingredients: 

12-15 Pound Turkey (remove the neck and gizzards from cavity and end of the bird). Place in the refrigerator in a covered bowl until T-Day. 

For the Herb Butter:

• 4 sticks of salted butter

• Hand full of chopped fresh herbs ( rosemary, sage, thyme)
• 3 tablespoons garlic powder
• Zest of 3 lemon
• 3 tablespoons lemon juice
• 1 tablespoon chicken bullion
• 3 tablespoons olive oil
• 2 tablespoons ground black pepper

For the Dry Brine: (2 days prior to Thanksgiving)

• 4 tablespoons garlic powder
• 3 tablespoons onion powder
• 3 tablespoons cayenne pepper
• 4 tablespoons ground black pepper
• 4 tablespoons salt
• You’ll also need some onion, carrots, celery and fresh herbs to add in the roasting pan!

Instructions: 

2 days Prior to Thanksgiving Day:

• Pat dry the turkey. In a bowl, combine salt and dry spices and rub the salt mixture all over turkey. refrigerate the Turkey uncovered overnight or up to 2 days before cooking.

Thanksgiving Day:

• Preheat the oven to 325°F (160°C) and adjust the oven racks so that the turkey will fit.
• In a small bowl mix all the ingredients for the herb butter and set aside.
• Remove the turkey from the refrigerator. Use your hands/fingers to gently create a pocket between the skin and breast meat.
• Add the butter into the pockets under the skin and the holes near the thighs. Massage the butter to create an even layer underneath the skin . Rub the remaining butter all over the turkey.
• Place onion, carrot, celery, garlic cloves, thyme and sage leaves, in the bottom of the roasting pan. Place a roasting rack into the pan .
• Now Place the turkey on the roasting pan and cover with an aluminum foil.
• Roast in the preheated oven for an hour and half and then remove the foil and roast another 30-40 minutes or until the skin is crisp and golden . Rest the turkey for 30 minutes before serving!

Notes:

• Cooking time varies on the size of the turkey. Guidelines are 15 minutes per pound. You will want to use a meat thermometer 165 degrees. Do not let it get to that temp then remove it, it's ok to take it out at 150-155 degrees and let it rest, 

Macros:

Source: me