Instructions

• Two days prior to roasting, rub the turkey on all sides, inside and out with the Dry Brine. We recommend trussing the turkey for even cooking. Use 1 Tbl Dry Brine for every 5 lbs of turkey. So, for a 15 lb turkey, use 3 Tbl Dry Brine. It seems like quite a bit, but this method is tried and true.
• Place the raw, dry brined turkey in a roasting pan on the bottom shelf of the refrigerator, uncovered, open to the chilled air. Allow to air dry for up to two days.
• When ready to roast, remove from the fridge and allow to sit at room temp for 1 hour to remove the chill. Preheat the oven to 425° F.
• Rub the turkey with the Avocado Oil. Place the onion, carrot and celery in the bottom of the roasting pan. Add 2 cups water or chicken stock to the roasting pan. Roast for 1 hour at 425° F then reduce the heat to 325° F. If the skin is getting too brown, tent with foil. Check the liquid in the pan often. Add water or stock if the liquid has evaporated or if the vegetables are scorching.
• Remove from oven. The turkey will continue to cook while resting. The internal temp for the thigh meat should be 165° F for serving.
• Strain the aromatics from the pan and use the liquid to make gravy.