Ingredients
3tbspkosher salt
1½tbspbrown sugar
1½tspdried rubbed sage
1½tspdried thyme
1tspgarlic powder
12lbsturkey,(giblets and neck removed)
1lemon,quartered
1onion,quartered
6garlic cloves,smashed
8tbspbutter,softened
1tsppepper
fresh herbs and fruit,for garnish, optional
Preparation
Place the dry brine ingredients in a bowl, stir to combine.
Pat the turkey dry. Rub the dry brine all over the outside of the turkey. Loosen the skin on the turkey breast and place some of the dry brine under the skin.
Place the turkey on a rack in a roasting pan and cover loosely. Let the turkey sit in the refrigerator for 48 hours.
Uncover the turkey. Let it sit uncovered in the fridge for 12-24 hours.
Preheat the oven to 450 degrees F.
Tuck the wings of the turkey under the body.
Stuff the cavity of the turkey with the lemon, onion and garlic.
Place the butter and pepper in a bowl and stir until well combined.
Spread the butter all over the turkey, both on top of and underneath the skin.
Tie the turkey drumsticks together with kitchen twine.
Cook for 30 to 40 minutes or until turkey has started to turn golden brown.
Reduce the heat to 350 degrees F.
Bake for another 2 hours, or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F. If the turkey is getting too dark, cover the top with foil.
Transfer the turkey to a serving platter and garnish with herbs and fruit if desired. Let the turkey rest for 20 minutes, then slice and serve.
