1 Recipe Garlic Herb Dry Brine

1 14-pound whole turkey, thawed or fresh

2 cups chicken stock (or substitute with water or vegetable stock)

½ cup unsalted butter (1 stick), softened to room temperature (or use olive oil)

1–2 tablespoons Kosher salt, or to taste

½ teaspoon fresh ground black pepper (or peppercorn medley), or to taste

Optional: 1 lemon, sliced

Optional: 2–4 sprigs fresh rosemary

Optional: 4 sprigs fresh thyme

Optional: 2–4 cloves garlic, minced

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Pat the turkey dry with paper towels.
Rub the garlic herb dry brine all over the turkey, including under the skin if possible. Refrigerate uncovered for 12–24 hours.
Preheat oven to 325°F (165°C).
Place turkey on a roasting rack in a large roasting pan.
Rub softened butter (or olive oil) over the skin and season with extra salt and pepper if desired.
Pour chicken stock into the bottom of the roasting pan.
If desired, stuff the cavity with lemon slices, rosemary, thyme, and garlic.
Roast uncovered, basting occasionally, until the breast reaches 165°F (74°C), about 3–3½ hours for a 14-pound turkey.
Remove from oven and let rest for at least 20 minutes before carving.

Dry brine 12–24 hours in advance; up to 48 hours works for deeper flavor.

No need to rinse after brining, just pat dry.

Cook stuffing separately for food safety.

Chicken, vegetable, or turkey stock all work to keep meat moist.

Always check doneness with a meat thermometer (165°F in the breast).

Store leftovers up to 4 days in the fridge or 3 months in the freezer.