If you're looking for turkey with beautiful crisp skin and tender, juicy meat that's seasoned all the way through, try a dry brine. All you do is coat the bird with a mixture of salt, sugar, and spices, and then chill it two to three days for the rub to penetrate the meat. To put it over the top for flavor, we've added a garlic-sage butter. Be sure your turkey is thawed before applying the dry brine to the skin; otherwise, as the turkey thaws, the seasoning blend will weep. The recipe is a Yummly original created by David Bonom.
- Pat turkey dry inside and out with paper towels. Combine salt, sugar, dried sage, black pepper, and cayenne in a bowl. Rub mixture over outside of entire turkey (top, bottom, sides) and inside cavity. (Pro Tip: For dry brining use 3/4 tsp. to 1 tsp. kosher salt per pound of turkey. We used 3/4 tsp.)
- Set turkey on a V-shaped rack in a roasting pan and refrigerate, uncovered, 48 to 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 in a sheet pan.)
- Remove turkey from refrigerator and let stand at room temperature for 1 hour. Preheat oven to 425°F.