I really like this simple recipe because I use a dry brine method. It just takes a little thinking ahead, but that’s okay because it frees up time when it really counts! Give yourself a few days before serving to prepare it. It is wonderfully moist and flavorful!
1 (12-14) pound fresh turkey
1 tablespoons fresh rosemary, chopped
1 lemon zested and then quartered
Coarse sea salt
1 large onion quartered
8 sprigs of fresh thyme
4 tablespoons melted butter
Fresh ground black pepper
Two days before you would like to serve the turkey prepare the dry brine by mixing together 3 tablespoons coarse sea salt, rosemary and lemon zest. Wash the turkey with cold water and pat dry with paper towels.
Sprinkle 1 tablespoon of the rosemary salt mixture inside the cavity. Rub the rest on the outside. Place the quartered onion, lemon, and thyme inside the cavity. Tie the legs together with kitchen twine. Cover with plastic wrap and place in the fridge until the day you are ready to bake it.
Preheat the oven to 450 degrees. Brush the turkey with the melted butter and sprinkle with more salt and pepper. Roast the turkey for 45 minutes. Lower the oven to 325 degrees and roast for another hour until the leg registers 180 degrees with a meat thermometer or the breast at 165 degrees. Remove from the oven and cover with aluminum foil for 20-30 minutes. Carve and serve.