Ingredients:

  • 14 lb whole turkey
  • 3 tbsp Kosher salt
  • 1 tbsp coarse black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup unsalted butter, softened
  • 2 tbsp fresh sage, minced
  • 2 tbsp fresh rosemary, minced
  • 2 tbsp fresh thyme, minced
  • 1 tbsp lemon zest
  • 1 tsp salt
  • 1 large onion, quartered
  • 2 large carrots, chopped into chunks
  • 2 stalks celery, chopped
  • 1 head garlic, halved crosswise
  • 1 lemon, halved
  • 2 cups low-sodium chicken broth

Instructions:

  1. Pat the turkey completely dry with paper towels. Rub the dry brine mixture (Kosher salt, black pepper, garlic powder, onion powder) evenly over the skin and inside the cavity.
  2. Place the bird on a wire rack over a baking sheet in the fridge, uncovered, for 24 hours to air-dry the skin.
  3. Preheat oven to 325°F (163°C). Mix compound butter with sage, rosemary, thyme, lemon zest, and salt.
  4. Loosen the skin over the breast meat and stuff half of the compound butter directly underneath, spreading it evenly. Rub the remaining butter over the exterior skin.
  5. Fill the roasting pan with onion, carrots, celery, garlic, lemon, and chicken broth. Place the turkey on the rack.
  6. Roast until the thickest part of the breast reaches 160°F (71°C) and the thigh reaches 170°F (77°C).
  7. Transfer turkey to a carving board, tent loosely with foil, and let rest for 45 minutes before carving.