Preheat your oven to 325 degrees F.
In a bowl, combine the salt, thyme, pepper, and ground mustard until evenly incorporated.
Remove the turkey from its packaging. From the bird's cavity, remove the neck and the bag containing the gizzards and heart. After ensuring that it is properly cleaned.
Pat the turkey dry. Rub the dry brine all over the turkey breast, legs, wings & inside of the cavity. Loosen the skin on the turkey breast and place some of the dry brine under the skin.
Place the turkey on a rack in a roasting pan and cover loosely. Let the turkey sit in the refrigerator for 24 hours.
Preheat the oven to 450 degrees F. Tuck the wings of the turkey under the body.
Place slices of butter and rosemary under the skin and inside of the cavity.
Place the onion halves and garlic puree inside the turkey's cavity.
Transfer the bird to your roasting pan. Place the turkey in the oven and roast for 2 hours, depending on the size.
Once done, remove the turkey from the oven and let it rest briefly before carving.
Comments are closed.