Preparation time: 10 minutes
Cooking time: 15 minutes per lb
- For dry brine:
- 1 turkey, giblets removed, washed and dried
- 1 tbsp dried thyme
- 1 ½ tbsp smoked paprika
- 1 tsp black pepper
- pinch of salt
1. Measure 1 tablespoon of salt into a small bowl for every 5 pounds the turkey weighs (for a 20 pound turkey, you’d have 4 tablespoons). Add the smoked paprika, dried thyme and garlic powder and mix to combine. Sprinkle the inside of the turkey lightly with salt mixture.
2. Sprinkle the remaining salt rub over the turkey.
3. Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate uncovered for 1-3 days.
4. On the cooking day, remove the turkey from the refrigerator and leave it at room temperature for at least 1 hour. Place the lemon, garlic head and rosemary spring in the cavity and tie the legs. Preheat the oven to 425 ºF.
5. Place the turkey breast-side down on a roasting rack in a roasting pan, drizzle with olive oil and bake for 30 minutes. Remove the pan from the oven and carefully turn the turkey over so the breast is facing up.
6. Reduce the oven temperature to 325°F, drizzle with olive oil and return the turkey to the oven. Cook for approximately 15 minutes per pound, basting every 30 minutes, or until Chef Remi thermometer inserted in the deepest part of the thigh, reads 175-180°F.
7. Remove the turkey from the oven. Transfer it to a platter and tent loosely with foil.
8. Let stand at least 30 minutes to let the juices redistribute through the meat.
9. Carve and serve.