Dry Brine Roast Turkey

Ingredients

• 1 12 lb turkey
• 3 tbsp kosher salt
• 1 tbsp diced rosemary or other herb (optional)
• melted butter (optional)

Instructions

1. 1

   Remove giblets, and rinse & pat dry your turkey.

2. 2

   Measure out approximately 1 tbsp kosher salt per 4 lbs of turkey and place in a small bowl.

3. 3

   If using herbs, stir 1 1/2 tsp diced herbs into the salt.

4. 4

   Sprinkle a little salt into the cavity of the turkey. Distribute the remaining salt over all surfaces of the turkey, concentrating a little more on the meatiest areas.

5. 5

   Refrigerate turkey on an uncovered platter for at least 1 hour per pound, but up to 48 hours.

6. 6

   An hour before you're ready to cook, remove turkey from refrigerator and let sit at room temperature. Preheat oven to 425.

7. 7

   Place turkey breast side down on a rack in a roasting pan. Cook for 30 minutes.

8. 8

   Reduce temperature to 325. Flip turkey so the breast side faces up and return to oven.

9. 9

   Cook for about 2 1/2 more hours or until internal temperature at the thickest part reaches 165.

10. 10

    Let rest for about 30 minutes, carve, and serve.