Its just salting the turkey with aromatics and letting it rest, which results in seasoned, juicy meat.
Plus, the classic whiffs of sage and lemon in this dry-brined turkey recipe make this centerpiece utterly irresistible.
For a successful dry-brining experience, use the right salt and dont rush the process.
Photo:Greg Dupree
Lastly, allow enough time for the brine to work its magic.
Discard neck and giblets.
Dry inside and outside of turkey with paper towels.
Place on a roasting rack in a large roasting pan, breast side up.
Stir together salt, sage,lemon zest, and pepper in a small bowl.
Rub seasoning all over turkey.
Refrigerate turkey, uncovered, for at least 12 hours and up to 24 hours.
Remove turkey from refrigerator.
Preheat oven to 450F with rack in lower third position.
Stuff lemon halves, onion halves, and herb sprigs in turkey cavity.
Drizzle turkey evenly with oil.
Pour broth into bottom of roasting pan.
Place turkey in oven and reduce oven temperature to 350F.
(Check temperature after about 1 hour and 45 minutes of roasting time.
Add water or more broth if pan seems dry at any point.)
Let turkey stand in pan for 15 minutes, then carefully transfer to a large cutting board.
Let rest, uncovered, for 30 to 45 minutes before carving.
