I. Prepare the Turkey:

• Remove the turkey giblets and pat the turkey dry with paper towels. Make sure the turkey is completely thawed and fully dried to help the brine adhere properly.

II. Prepare the Dry Brine Mixture:

• In a small bowl, mix together the kosher salt, brown sugar, dried rosemary, dried thyme, dried sage, garlic powder, onion powder, black pepper, and paprika (if using).

III. Apply the Dry Brine:

• Rub the dry brine mixture evenly over the entire surface of the turkey, including under the skin where possible. Ensure that the mixture is well distributed.

IV. Refrigerate the Turkey:

• Place the turkey on a rack in a roasting pan or on a baking sheet. Cover loosely with plastic wrap or aluminum foil and refrigerate for 24-48 hours. The longer the turkey brines, the more flavor it will absorb.

V. Prepare for Roasting:

• Remove the turkey from the refrigerator about 1 hour before roasting to allow it to come to room temperature. Preheat your oven to 325°F (165°C).

VI. Roast the Turkey:

• Remove any excess brine and pat the turkey dry again with paper towels. Place the turkey on a rack in a roasting pan. Roast in the preheated oven, basting occasionally with pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. This usually takes about 15-18 minutes per pound.

VII. Rest the Turkey:

• Once the turkey is done roasting, remove it from the oven and let it rest, loosely covered with aluminum foil, for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.

VIII. Serve:

• Carve and serve the turkey as desired. Enjoy your perfectly brined and roasted turkey!