Thanksgiving 2019:

12 lb turkey
3 Tbsp. kosher salt (¼ Tbsp. per pound)
5 sprigs fresh thyme
3 sprigs fresh sage
2 sprigs fresh rosemary
1 tsp. dry parsley
1 large onion, diced
1 small granny smith apple, diced
½ cup butter, melted
1 tsp. black pepper
2 cups chicken stock

  • Thaw turkey for 6 hours per pound in the refrigerator, or 30 minutes per pound in a cold water bath (changed every 30 minutes).
  • 24 hours before roasting, rinse turkey and pat dry. Rub all over with salt, including inside the cavities. Wrap with plastic wrap and refrigerate, turning over every 8 hours.
  • 2 hours before roasting, remove from refrigerator, pat dry (do not rinse). Place in roasting pan and rest uncovered at room temperature.
  • 30 minutes before roasting, heat oven to 450°F, stuff both cavities with herbs, onion, and apple, brush with butter, and sprinkle with pepper.
  • Bake for 30 minutes, then remove from oven and cover breast and wing tips with foil.
  • Add stock to roasting pan and return to oven at 350°F for approximately 90-120 minutes. Check temperature of thigh with meat thermometer and remove when temperature reaches 165°F, tipping upright to empty juices from main cavity.
  • Cover with foil, and then heavy towels and rest for 30-60 minutes while other dishes finish.

Turkey Gravy:

2 Tbsp. butter
2 Tbsp. flour
1 cup pan drippings
1-2 cups chicken stock, as needed

  • Melt butter and mix in flour until all liquid is soaked up.
  • Add drippings and break up lumps, then simmer until thickened.
  • Add stock as needed to adjust thickness.

Source: https://cooking.nytimes.com/recipes/1012869-dry-brined-turkey