Dry-Brine Roasted Turkey

Step 1

Place turkey on a sheet pan lined with a wire rack and pat dry.

Step 2

Combine salt, brown sugar, lemon zest and ground mustard in a small bowl. Use your hands to apply rub all over the bird. There should be plenty, and it's okay if some of it falls off onto the pan.

Step 3

Place in the fridge, uncovered, for about 24 hours.

Step 4

Preheat oven to 450°F. Lower the center rack so that the turkey will fit and rest in the middle of the oven.

Step 5

Leave the turkey on the wire rack and sheet pan. Rub the butter all over the turkey and stuff the cavity with the onion, lemon, and herbs. Tie legs together with kitchen twine.

Step 6

Transfer the turkey to the oven and pour 1 cup of water into the pan to prevent the drippings from burning.

Step 7

Roast for 30 minutes, rotating the pan halfway through.

Step 8

Meanwhile, prepare the glaze. Add butter, honey, vinegar, Worcestershire sauce, garlic, and herbs to a saucepan. Cook over medium high heat until bubbling and thickened. Keep warm.

Step 9

Reduce oven temperature to 325°F and bake until a thermometer inserted into both the thickest part of the thigh and breast registers 160°F. (The temperature will continue to rise as the bird rests.) This will take about 35-85 minutes. Skin should be golden brown, crisp, and shiny.

Step 10

While turkey is roasting, brush every 30 minutes with the glaze. Add more water to pan as needed to maintain an even level of water.

Step 11

When turkey has reached 160°F carefully remove it from the oven, making sure not to let the juices spill from the pan.

Step 12

Transfer turkey to a cutting board or serving platter and let rest for 30 minutes before carving.

Step 13

Make homemade turkey gravy from the drippings and serve!