Simple Herb Butter Roast Turkey


Dry Brine
1 10-12 lb turkey
2ounces Kosher salt
1/2tablespoon baking powder
Herb Butter
1cup butter
1 1/2tablespoons sage
1 1/2ounces chopped thyme
3ounces chopped parsley


  1. For the dry brine: Combine kosher salt and baking powder in a medium bowl.
  2. Remove giblets and neck from a 10-12 lb turkey. Pat turkey dry with paper towels.
  3. Sprinkle generously with salt / baking powder mixture, ensuring even coverage.
  4. Transfer the turkey to a rack set in a rimmed baking sheet lined with aluminum foil. Refrigerate for 12-24 hours.
  5. Remove turkey from refrigerator. Set oven rack to lowest position and place a baking steel on the rack, and preheat oven to 500F for at least 45 minutes.
  6. For the herb butter: Combine butter, sage, thyme and parsley in a medium bowl. Evenly distribute the herb butter between the skin and the meat.
  7. Reduce oven temperature to 300F and place turkey/rack/baking sheet directly on baking steel.
  8. Roast 3-4 hours until golden brown and legs register at 165F.
  9. Remove from oven and tent with aluminum foil, letting turkey rest 20-30 minutes before carving and serving.