Dry Brine Roast Turkey Recipe

1-3 days prior to cooking, remove the giblet pouch from the turkey and pat it dry with paper towels. Place it on a rimmed baking sheet and sprinkle it evenly with the kosher salt on the outside, inside the cavity, and under the skin over the breast meat. Refrigerate uncovered for up to 3 days.

When you're ready to cook the turkey, remove it from the refrigerator and let stand at room temperature for 1-2 hours.

Preheat the oven to 350 degrees. Place the olive oil, chopped rosemary, smoked paprika, and black pepper in a small bowl and whisk until combined. Coat the outside of the turkey evenly with the olive oil mixture.

Place the orange, garlic cloves, and remaining 2 sprigs of rosemary inside the cavity of the turkey. Truss the turkey legs using the kitchen twine, and tuck the wing tips underneath the turkey.

Place the turkey in the oven and cook for 2 1/2 – 3 hours, depending on the size, or until a thermometer inserted into the thickest part of the breast registers 160 degrees.

Let the turkey stand for a minimum of 20 minutes covered loosely with foil, then place on a cutting board. Carve and enjoy!