Dry Brined Turkey with Classic Herb Butter

There is a big debate on what is the best way to roast a turkey.  Many say wet brine is the way to go.  Others claim dry brine is the best.  This year when I made my Thanksgiving turkey I used a dry brine and it worked wonderful.  Maybe next year it will be a wet brine!

Dry Brined Turkey with Classic Herb Butter

Ingredients:

1 fresh or frozen turkey (1 to 1 1/2 lbs. per person)
Kosher salt
1 tablespoon sugar
Freshly ground pepper
2 sticks unsalted butter, softened
2 tablespoons chopped fresh parsley
1 tablespoon dried sage
1 tablespoon dried thyme
1/4 tsp. paprika
1/8 tsp. cloves

Directions:

Unwrap the turkey and remove the neck and giblets (reserve for gravy if desired).  Rinse the turkey under cold water and pat dry.  Combine 1/3 cup salt, the sugar and 1 tsp. pepper in a bowl.  Rub all over the turkey and inside the cavity.  Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or over night.  Rinse well and pat dry.  (A dry brine is a good choice if you're short on fridge space.)

Mix the butter, parsley, sage, thyme, 1 tsp. pepper, the paprika and cloves until combined.  Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs.  Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy.  Let the turkey stand 30 minutes at room temperature before roasting.

Put the oven rack in the lowest position; preheat the oven to 350 degrees.  Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under.  Tie the drumsticks together with twine.  Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees, about 15 minutes per pound.  Transfer to a cutting board and let rest 30 minutes before carving.  Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.