How to Dry Brine a Turkey for Thanksgiving

Remove the neck and giblets from the turkey and save for gravy. Pat the turkey dry with paper towels and put on a rimmed baking sheet.

Combine 1/4 cup salt, the sugar, rosemary, sage, thyme, celery seeds, and 2 teaspoons pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green.

Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.

When ready to roast the turkey, rinse it well and pat dry with paper towels. Stuff the cavity of the turkey with desired flavors and ingredients. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Add desired seasonings and flavor to the outside of the turkey. Let sit at room temperature for 30 minutes.

Position an oven rack in the lowest position (remove the other racks) and preheat the oven to 350˚F. Roast the turkey 1 hour, then baste with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160˚F, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.