Dry Brine Turkey

Seriously, nothing comes close to the flavor, juiciness, and beautifully crisp golden skin that a dry brine delivers. It deeply seasons the turkey all the way through (not just the skin!), helps the meat stay super tender, and dries out the skin so it can roast up incredibly crisp without any fuss. All you need is a simple mix of salt and spices and some hang time in the fridge and you’ll be good to go — no basting, no soaking, no complicated steps required!

• 1 (12 to 14 pound) turkey, thawed, neck and giblets removed
• 2 tablespoons Morton’s kosher salt
• 2 teaspoons each: baking powder, freshly-ground black pepper, garlic powder, onion powder, smoked paprika
• 1 teaspoon dried thyme
• zest of 1 small lemon
• 1/4 cup neutral oil (such as avocado, canola, or grapeseed)

• 1 small yellow onion, quartered
• 1 lemon, quartered
• 4 large garlic cloves, smashed
• 1 small bunch fresh thyme

• 2 small yellow onions, quartered
• 3 medium carrots, cut into chunks
• 3 celery ribs, cut into chunks
• 1 cup chicken stock
• 1 cup dry white wine