Dry Brining Preparation (Monday or Tuesday before Thanksgiving – 2 or 3 days before you are going to roast the turkey)

• Mix the Brine Rub ingredients together
• Rinse the turkey and pat dry with paper towels, inside and out. Remove giblets or anything else inside the turkey
• Sprinkle 1 tsp of the dry rub inside the turkey and use your hand to spread it (roughly is fine).
• Turn the turkey upside down, then rub 1 tsp of the brine rub mixture on the underside.
• Turn the turkey upright and rub the remaining mixture on the turnkey, using mostly on the breast.
• Wrap the turkey mummy-like in lots of cling wrap.

Brining

• Once all the brining rub is on and it is wrapped in cling wrap, place turkey UPSIDE DOWN in a baking pan and place in the refrigerator.
• 24 hours later flip turkey so it’s right side up
• 24-48 hours later unwrap the turkey. The skin should be moist but not wet. If wet, pat dry. Leave out for 30 minutes before roasting.
• Set out Thangsgiving Butter out early enough that it is soft and room temperature

Prepare for Roasting

• Preheat oven to 425 degrees. 
• Place the onions in a roasting pat. Place a roasting rack on top
• Place 2 Tbsp Thankgsgiving butter inside the turkey
• Place 1 Tbsp Thanksgiving butter under the skin of each leg (2 Tbsp total)
• Place 2 Tbsp Thanksgiving butter under the skin of each side of breasts (4 Tbsp total)
• Melt the other stick of Thanksgiving butter
• Place turkey UPSIDE DOWN on the rack. 
• Pour wine or chicken stock in roasting pan, making sure the bottom of the pan is covered.

Roasting

• Roast for 30 minutes UPSIDE DOWN
• Use a tea towel or oven mitts to turn the turkey over. Brush with the other stick of melted Thanksgiving butter.
• TURN OVEN DOWN TO 325 degrees. Roast turkey 45 minutes
• Baste turkey with melted butter/wine or stock from the bottom of the pan
• Roast turkey for another 30 minutes or until the thermometer that comes with the turkey pops up or a thermometer inserted between the breast and leg reads 165 degrees F. Cover loosely with foil if browning too much
• Remove turkey, cover loosely with foil, and rest for at least 30 minutes before tranferring to a platter