Dry Brined Turkey

Ingredients

• 0.25 cups salt
• 1 tablespoon brown sugar
• 1 teaspoon ground black pepper
• 1 thawed whole turkey , 12 pound
• 3 stalks celery , chopped
• 1 yellow onion , quartered
• 6 babys carrots , cut in half
• 2 tablespoons softened butter
• 1 can chicken broth , 14.5 ounce

Instructions

1. 1

   Mix salt, brown sugar, and pepper together in a small bowl.

2. 2

   Rinse turkey in cold water; pat dry inside and out. Place turkey in a shallow baking pan. Rub outside with half of the salt mixture. Separate skin from the breast meat; rub remaining salt mixture between skin and breast meat. Place uncovered in the refrigerator, 8 to 12 hours.

3. 3

   Remove turkey from refrigerator. Let sit until room temperature, about 1 hour.

4. 4

   Preheat oven to 450 degrees F (230 degrees C).

5. 5

   Rinse turkey with cold water to remove salt mixture; place into a roasting pan. Stuff turkey cavity with celery, onion, and carrots. Separate turkey skin from the breast meat; rub softened butter onto breast meat. Pour chicken broth over the turkey.

6. 6

   Bake turkey in preheated oven, breast side up, for 30 minutes. Reduce heat to 325 degrees F (165 degrees C); cook, basting occasionally, until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 30 minutes before slicing.