My favorite (less-hassle) way of making turkey's every year! With dry brine there's no huge pot of liquids or mess in the fridge and just a few minutes to prep the turkey. It's the perfect way to get a juicy bird without all of the work.
In a mixing bowl or jar, combine the seasonings and set them aside.
Remove all necks, giblets, bags, or unedible contents from the turkey.
Pat the turkey dry with a paper towel. This will help the seasonings to stick much better.
Loosen the skin on the turkey by carefully working your hand in between the thick skin and meat. Loosen it as best as you can over the entire breast and some of the thigh area. The more you can get -the better.
Smother the inside and out of the bird with the salt mixture. Make sure to rub under the loose skin and directly on the meat as well.
Place the turkey in a large pan and stick it in the fridge uncovered for 24 hours or up to 3 days.
When ready to cook, allow the turkey to rest at room temperature as you preheat the oven to 350 degrees F.
Cook for roughly 2-3 hours (about 15 minutes per pound). Make sure to check on it every hours as it can come to temperature faster than expected. The thigh needs to reach 165 degrees F on an instant read thermometer.
If you don't want the turkey breast to get any darker after it's been roasting for a while, place a triangular shaped piece of foil over the breasts as a shield and continue to cook.
After it's finished cooking, allow your turkey to rest for a good 30 minutes before carving. This helps to keep the juices in place and allows it to finish the last few minutes of cooking.
Notes
Loosening the turkey skin to season underneath results in crispier skin and enhanced flavor penetration.Salt can tenderize the meat and add juiciness.You can stuff the turkey with aromatic ingredients like onions, apples, and celery.Proper salting won't make turkey drippings overly salty, perfect for making turkey gravy.Leave the salted turkey in the fridge uncovered for a day, or up to four days for even more tenderness.