Dry-Brined Herbed Turkey


1 (12- to 14-pound) turkey

1 cup coarse kosher salt, or as needed

Herb butter:

1 cup (2 sticks) unsalted butter, at room temperature 

1 cup minced herbs (parsley, thyme, sage)

2 lemons, cut in half

2 carrots, cut into 1-inch pieces

2 stalk celery, cut into 1-inch pieces

1 onion, chopped into 1-inch pieces

1 head garlic, cut in half across its “equator”

1 cup chicken broth

Remove giblets and neck from turkey and set aside. Dry surface of turkey with paper towels and cover it with salt, making sure to get to every part, inside and out. Refrigerate uncovered for at least 12 hours and up to 24 hours. 

Heat oven to 425F. Remove turkey from refrigerator and let stand at room temperature for 45 minutes. Dry completely with paper towels. 

In a small bowl, stir together butter and herbs. Rub mixture over entire turkey. 

Place turkey in oven and roast 45 minutes, then remove from oven and add giblets, vegetables and broth. Reduce oven temperature to 350F and return to oven. Roast, basting occasionally with pan drippings, until a thermometer inserted in the thickest part of the thigh reads 165F. (About 15 minutes per pound, or about 3 hours more.) Remove turkey from oven and cover loosely with foil. Let stand for 45 minutes before carving. To carve, cut legs off at joint and separate drumsticks and thighs into pieces, pulling the thigh meat from the bone. Cut breast meat from the central bone and slice. Serve immediately.