Ingredients:

  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 cup (96g) Diamond Crystal Kosher Salt (or 1/4 cup (60g) table salt)
  • 1/4 cup (50g) granulated sugar
  • 1 (12-14 pound) turkey, thawed, giblets removed (5.4-6.3 kg)
  • 2 tablespoons olive oil (30ml)
  • 1 lemon, quartered
  • 1 onion, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 cups (475ml) chicken broth
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) turkey drippings, skimmed of fat (plus chicken broth if needed to reach 4 cups)
  • Salt and pepper to taste

Instructions:

  1. Toast peppercorns and coriander seeds in a dry pan until fragrant. Grind all dry brine ingredients together to a coarse powder.
  2. Pat the turkey dry with paper towels. Sprinkle the dry brine mixture evenly over the entire turkey, including under the skin of the breast and thighs. Place in a large bag or container and refrigerate for 24-72 hours.
  3. Remove the turkey from the refrigerator at least 1 hour before roasting to allow it to come closer to room temperature. Preheat the oven to 450°F (232°C).
  4. Place the turkey on a roasting rack in a roasting pan. Rub the turkey with olive oil. Stuff the cavity with lemon, onion, rosemary, and thyme. Add chicken broth to the bottom of the roasting pan.
  5. Roast the turkey at 450°F (232°C) for 30 minutes. Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the turkey with pan juices every 30-45 minutes.
  6. Remove the turkey from the oven and let it rest for at least 30 minutes before carving.
  7. While the turkey rests, prepare the gravy. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in turkey drippings, scraping up any browned bits from the bottom of the pan. Simmer until thickened. Season with salt and pepper to taste.
  8. Carve the turkey and serve with gravy (if desired) and your favorite side dishes.