Garlic and Herb Dry Brined Turkey


• Garlic & Herb Dry Brine (recipe below)
• 1 12–14-lb. turkey, giblets and neck removed
• 1 medium onion, quartered
• 1 head of garlic, halved
• 1–2 bunches of herbs
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2 cups (or more) low-sodium chicken broth

Dry Brine Recipe


• 10 sprigs thyme
• 6 sprigs sage
• 4 sprigs rosemary
• 4 large cloves garlic, chopped
• 2 teaspoons celery seeds
• ½ teaspoon coarsely ground black pepper
• ½ cup kosher salt
• 2 tablespoons sugar

DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.

Recipe for Turkey

Chop thyme, sage, and rosemary sprigs and pulse in a food processor with garlic, celery seeds, and pepper until a coarse paste forms. Add salt and sugar and pulse until blended, about 30 seconds.

Rub dry brine all over turkey; chill uncovered, 6–7 hours.

Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a
rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck
end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside
of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes.
Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes,
adding more broth as needed to maintain some liquid in pan, and tenting with foil if skin is
browning too quickly, until an instant-read thermometer inserted into thickest part of thigh
registers 165°, 2.–3 hours.

Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.


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