1-Getting started with dry brine turkey is straightforward and rewarding. Begin by fully thawing your turkey and patting it dry with paper towels to help the brine stick well. This step sets the stage for maximum flavor absorption, making your roast turn out just right.

2-Next, mix the kosher salt, brown sugar, dried thyme, dried sage, and black pepper in a small bowl. Rub this dry brine mixture all over the turkey, including inside the cavity, for even seasoning. Place the turkey on a rack over a rimmed baking sheet lined with foil and refrigerate it uncovered for 24 to 48 hours at 40°F or lower to let the flavors penetrate.

3-About an hour before roasting, take the turkey out of the fridge to reach room temperature, which helps it cook evenly. Preheat your oven to 375°F and position the rack in the lower third. Brush off the excess dry brine from the exterior using damp paper towels, but leave it inside the cavity for added taste.

4-Scatter the onion wedges, carrot pieces, and celery pieces in the bottom of a roasting pan for extra flavor. Put a roasting rack in the pan, place the turkey on it breast side up, and tuck the wings underneath for even cooking. Smear the unsalted butter all over the turkey by hand to promote browning and richness.

5-Roast the turkey until the skin turns deep golden and the internal temperature hits 165°F in the breast and thigh, which takes about 1¾ to 2½ hours. Check after 1½ hours and cover loosely with foil if it’s browning too fast. Once done, tilt the turkey to drain juices into the pan, then transfer it to a platter, tent with foil, and let it rest for 20 to 30 minutes before carving.

6-After resting, remove the vegetables from the pan they can be saved if not too soft or discarded. Reserve the drippings to make gravy while the turkey rests. For a complete meal, serve the carved turkey with the gravy and your favorite sides. This process, including dry brine turkey cooking instructions, ensures a moist and delicious result every time.