If frozen, move to fridge to thaw 4-5 days in advance.
24-48 hours in advance: Dry Brine turkey.
For a 15lb turkey I used
5 TBSP Diamond Crystal Kosher Salt
1 tsp lemon zest
2 tsp fresh thyme
1/2 tsp Garlic salt
1/2 tsp Onion salt
1/2 tsp freshly ground black pepper
Mixed that up and rubbed all over turkey, inside and out and under skin. Put in fridge breast down then flip halfway through brine time.
Day of, allow your turkey to come to room temperature by removing it from the fridge in the morning.
Preheat your oven to 325°F (160°C) and pat the outside of the turkey dry with paper towels. Stuff the cavity with the 2 of the onion quarter, 2 of the lemon quarters and fresh herbs. Don't overfill the cavity as you do want some airflow. Tie the legs shut with kitchen twine (Cross them over each other)
In a small bowl, soften 1/2 cup of butter (not melt) and use the basting brush to rub it all over. Run some underneath skin
Add to to the bottom of the roasting pan:
-Turkey neck
-Quartered onions
-Coarsely chopped carrots
-6 Garlic cloves smashed and peeled
-1 cup dry Sauvignon Blanc
-1 cup turkey broth
Place rack in the pan. It's okay if it's not perfectly resting on the bottom and is propped up on veggies. This prevents the rack from scratching the pan.
Place the turkey on a roasting rack. Tuck the wing tips under the turkey or leave them up, your choice. No one usually eats them.
Place the turkey in the oven and roast for about 12-15 minutes per pound. If you notice the skin browning too quickly, you can place aluminum foil on top. To verify the temperature, place a thermometer into the meatiest part of the thigh or breast. Safe to eat once it reaches at least 165°F.
Brush with softened/melted butter every 30 minutes or so. Add more wine/broth to the bottom of the pan as it cooks off. Keep at least 1/4 inch of liquid in the bottom.
Let the turkey to rest for at least 30 minutes before carving.
