Ingredients
- 5 cloves garlic, minced
- ¼ cup kosher salt
- 3 tablespoons dried thyme
- 3 tablespoons dried marjoram
- 2 tablespoons smoked paprika
- 1 tablespoon coarse black pepper
- 16 to 18 pound turkey, fresh or thawed
- 4 ribs celery, cut in chunks
- 1 large onion, cut in wedges
Directions
- In a small bowl, combine garlic, salt, thyme, marjoram, paprika and black pepper. Set aside.
- Remove turkey from the packaging and discard or save giblets and neck for another use. Pat turkey dry.
- Carefully loosen the skin of the turkey over the breast and the thick part of the legs.
- Rub the turkey with the dry brine mixture under the skin, in the cavity and over the outside of the skin on breast and legs.
- Tuck the wings back and tie legs if necessary. Place the turkey breast-side-up in a rimmed baking sheet and refrigerate uncovered for at least 1 day or up to 3 days.
- Remove the rack from the roaster oven. Cover and heat roaster oven to 325°F.
- Place turkey on rack. Stuff cavity with celery and onion.
- Using handles on rack, place rack with turkey in roaster oven and cook 2 to 3 hours or until meat thermometer registers 165°F.
Serves: 10-12
