Thanksgiving Turkey, Dry-Brined and Roasted

Directions

1. Prepare the turkey; unwrap the turkey and remove the neck and giblets (be sure to reserve these if you are making your own gravy). Pat turkey dry with paper towels. 
2. Prepare the dry brine. Combine salt, sugar, pepper and herbs in a bowl and mix well. Rub all over the turkey, under the skin and inside the cavity. 
3. Place turkey in brining or roasting bag (or plastic wrap) on a rimmed baking sheet and refrigerate at least 8 hours or overnight. 
4. Preheat oven to 325°F. One hour prior to cooking, remove bird from refrigerator, if wet brined, pat dry with paper towels. Tuck wings behind back. 
5. Scatter vegetables on the bottom of an open roasting pan. Place turkey on top of the vegetables, breast side up.
6. Mix pepper and herbs into the melted butter and brush herb butter all over the bird and under the skin of the breast. 
7. Place in preheated oven and roast approximately 15 minutes per pound. There is no need to turn the bird or baste it. The less you open the oven door, the better. Optional: For delicious gravy, pour 2 cups of wine over the bird after 2 hours of roasting!
8. If you're roasting a 20 lb turkey, start testing for doneness with your thermometer after 3 hours. The total roasting time should be approximately 3 ½ hours. If the skin is getting too dark, place a piece of foil over the breast for the remainder of the cooking time. Cook until internal temperature of the bird at the thickest part of the thigh reaches 165°F (avoid touching the bone for a proper reading).
9. Once bird reaches the proper temperature, remove it from oven, and place on platter. Tent with foil and let rest for 15 to 30 minutes before carving.