Dry brining is such simple technique, and it results in a moist, flavor-packed roast turkey.
1tbspdiced rosemary or other herb, optional
Remove giblets, and rinse & pat dry your turkey.
Measure out approximately 1 tbsp kosher salt per 4 lbs of turkey and place in a small bowl.
If using herbs, stir 1 1/2 tsp diced herbs into the salt.
Sprinkle a little salt into the cavity of the turkey. Distribute the remaining salt over all surfaces of the turkey, concentrating a little more on the meatiest areas.
Refrigerate turkey on an uncovered platter for at least 1 hour per pound, but up to 48 hours.
An hour before you're ready to cook, remove turkey from refrigerator and let sit at room temperature. Preheat oven to 425.
Place turkey breast side down on a rack in a roasting pan. Cook for 30 minutes.
Reduce temperature to 325. Flip turkey so the breast side faces up and return to oven.
Cook for about 2 1/2 more hours or until internal temperature at the thickest part reaches 165.
Let rest for about 30 minutes, carve, and serve.
Cooking time is based on an 11 lb turkey. It may need to cook longer if it's bigger. *Do not dry-brine a kosher or stuffed turkey. If using Morton's kosher salt, use a little bit less than recommended. (see full post for explanation)