Step 1 of 9
Dry-Brined Roast Turkey with Garlic Sage Butter
Pat the turkey dry inside and out with paper towels. Combine the salt, sugar, dried sage, black pepper, and cayenne in a bowl. Rub the mixture over outside of entire turkey (top, bottom, sides) and inside the cavity.
PRO TIP For dry brining use 3/4 tsp. to 1 tsp. kosher salt per pound of turkey. We used 3/4 tsp.
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Step 2 of 9
Dry-Brined Roast Turkey with Garlic Sage Butter
Set the turkey on a V-shaped rack in a roasting pan and refrigerate, uncovered, for 48-72 hours.
PRO TIP Refrigerating for 72 hours creates the most flavorful meat and crispest skin. If you don't have room in your fridge for a roasting pan, set the turkey on a cooling rack over a baking sheet.
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Step 3 of 9
Dry-Brined Roast Turkey with Garlic Sage Butter
Remove turkey from refrigerator and let stand at room temperature for one hour. Preheat the oven to 425°F.
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Step 4 of 9
Dry-Brined Roast Turkey with Garlic Sage Butter
Meanwhile, combine the butter, garlic, and chopped sage in a bowl. Rub the butter mixture all over turkey, including inside the cavity.
PRO TIP A Microplane grater creates extra-fine bits of garlic that practically melt into the turkey skin. Avoid coarsely chopped garlic, which can get too dark in the oven.
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Step 5 of 9
Dry-Brined Roast Turkey with Garlic Sage Butter
Tuck the wing tips back under breasts and tie legs together with twine. Set the turkey back on the rack in the roasting pan with the breast side up.
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Step 6 of 9
Dry-Brined Roast Turkey with Garlic Sage Butter
Pour the water or broth into bottom of roasting pan.
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Step 7 of 9
Dry-Brined Roast Turkey with Garlic Sage Butter
Place the turkey on rack in lower third of oven, and reduce oven temperature to 325°F. Roast until an instant-read thermometer inserted into thickest part of thigh registers 170°F, 2 3/4-3 hours.
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Step 8 of 9
Dry-Brined Roast Turkey with Garlic Sage Butter
Check to see that turkey is done. Remove from oven or add time as needed.
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Step 9 of 9
Dry-Brined Roast Turkey with Garlic Sage Butter
Transfer the turkey to a platter and let stand for 30 minutes before carving. Tuck fresh sage sprigs around turkey for serving, if desired.
PRO TIP Save pan drippings for gravy.
