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Pat the defrosted turkey dry with paper towels.
Combine the dry brine ingredients in a small bowl and add 1 tbsp of the mixture to the inside cavity of the turkey and press around to coat. Use the remaining brine to massage all over the turkey. Place on a rack inside a roasting pan and cover with plastic wrap. Place in fridge for 24 hours.
After 24 hours simply remove the plastic wrap and let sit UNCOVERED in fridge for another 24 hours.
Remove turkey from fridge and drain out any juices from the roasting pan.
Add the onion, lemon, carrots, celery and garlic to the cavity of the bird and carefully flip the bird over, so it's back-side is up and breast-side is down in roasting pan.
Drizzle 4 tbsp of melted butter all over the back-side of the turkey and pour 1 1/2 cups of chicken stock into the roasting pan.
Place a digital read thermometer into the thickest portion of the thigh if available.
Preheat oven to 425 degrees F. and cook turkey for 30 minutes. Reduce heat to 350 degrees F. and cook until the turkey reaches about 140 degrees F.
Carefully remove the turkey from the oven and flip it over so it's now breast-side up. Baste the turkey breasts with the pan juices and place back in the oven until the turkey reaches 165 degrees F.
Remove turkey from oven and loosely cover with foil for 20 to 30 minutes before carving.