Dry-Brined Roast Turkey

Ingredients

• 1 whole turkey, 14 lb, fully thawed, giblets removed
• 3 tablespoons kosher salt
• 2 teaspoons black pepper
• 1 tablespoon light brown sugar
• 1 teaspoon dried thyme
• 4 tablespoons unsalted butter, softened
• 1 yellow onion, quartered
• 1 lemon, halved
• 6 sprigs fresh sage
• 1 cup water

Before you cook

• Pull the giblets and neck from both cavities and reserve them in the refrigerator for gravy.
• Pat the turkey completely dry inside and out with paper towels.
• Stir the kosher salt, black pepper, brown sugar, and dried thyme together in a small bowl.

Steps

1. Set the turkey on a rimmed sheet pan fitted with a wire rack, breast side up.
2. Sprinkle the salt mixture over every surface of the bird, using about two thirds on the breast and thighs and the rest inside the cavity.
3. Slide the uncovered turkey into the refrigerator and leave it there for three full days, which seasons the meat deeply and dries the skin.
4. Take the turkey out of the refrigerator two hours before you plan to roast so it loses its chill.
5. Heat the oven to 425 degrees Fahrenheit with a rack in the lowest third.
6. Rub the softened butter over the breast and legs, but do not rinse off the cure.
7. Tuck the onion quarters, lemon halves, and sage sprigs into the body cavity.
8. Tie the drumsticks together with kitchen twine and fold the wing tips behind the shoulders.
9. Pour the water into the bottom of the roasting pan to keep the drippings from scorching.
10. Roast at 425 degrees for 30 minutes to set the color on the skin.
11. Lower the oven to 325 degrees and continue roasting for about 2 hours and 15 minutes.
12. Check the thickest part of the thigh with an instant-read thermometer and pull the bird at 165 degrees Fahrenheit.
13. Tent the turkey loosely with foil and rest it for 30 minutes before carving so the juices settle.