• Mix together the dry brine ingredients
• Place the turkey on a rack set in a rimmed baking tray that will sit level into your refrigerator
• Pat the turkey dry with paper towels
• Optional step: make a seasoned butter with poultry seasoning or fresh herbs mixed with 4-6 tablespoons softened butter. Use your hand to loosen the skin over the breast and separate it from the meat. Push the seasoned butter under the skin and work it as far back as you can without tearing the skin
• Sprinkle the brine salt mixture all over the turkey, rubbing it onto the legs, wings and breast and into the cavity
  
• Bend the wing tips back and tuck under the back and remove the popup timer
• Place the turkey, unwrapped, in the refrigerator on the bottom shelf 24 hours for turkeys under 14 pounds, up to 30 hours for larger birds

Thanksgiving Day Roasting

• Remove the turkey from the refrigerator at least 2 hours prior to roasting
• Preheat the oven to 425℉ and adjust the oven rack to the lowest level
• Prepare your roasting pan with rough chopped onions, celery and carrots spread evenly in the pan
• Pat the skin dry with paper towels (you do not need to rinse off the turkey)
• Rub the skin all over with a small amount of olive oil, season with poultry seasoning (optional)
• Place an onion, cut in quarters, fresh parsley and a halved lemon or orange in the turkey cavity
• Tie the legs together with butcher's twine
• Place the turkey in the prepared roasting pan and insert a thermometer probe into the deepest part of the breast, horizontal into the breast, making sure the probe is not touching the bone. Set the temperature alarm to 158℉
  
• Place the turkey into the oven and cook for one hour at 425℉
  
• After one hours, reduce the oven temperature to 325℉ and continue to cook the turkey until the probe alarm sounds and reads 158℉. Verify the temperature by using an instant read thermometer and take the temperature of the thighs (thighs should be around 175℉)
• If all temperatures are at proper levels, pull out of the oven to rest. If the temperatures are not at the proper levels, roast for another 15 minutes and check temperatures again
• Allow the turkey to rest on the countertop for at least 30 minutes. This allows the juices to redistribute into the meat and the temperatures to rise another 8 to 10 degrees