Dry-Brined Roast Turkey With Garlic Sage Butter

• 16 pounds turkey fresh or thawed frozen
• 5 tablespoons kosher salt
• 2 tablespoons sugar
• 2 tablespoons dried sage
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne
• 1/3 cup unsalted butter softened
• 4 garlic cloves finely grated or pressed
• 2 tablespoons fresh sage chopped, for rub
• 2 cups water or unsalted chicken broth
• fresh sage sprigs, optional, for serving

1. Pat turkey dry inside and out with paper towels. Combine salt, sugar, dried sage, black pepper, and cayenne in a bowl. Rub mixture over outside of entire turkey (top, bottom, sides) and inside cavity.
2. Set turkey on a V-shaped rack in a roasting pan and refrigerate, uncovered, 48 to 72 hours.
3. Remove turkey from refrigerator and let stand at room temperature for 1 hour. Preheat oven to 425u0b0F.
4. Meanwhile, combine butter, garlic, and chopped sage in a bowl. Rub butter mixture all over turkey, including inside the cavity.
5. Tuck wing tips back under breasts and tie legs together with twine. Set turkey on V-shaped rack in roasting pan with the breast side up.
6. Pour water or broth into bottom of roasting pan.
7. Place turkey on rack in lower third of oven, and reduce oven temperature to 325u0b0F.
8. Roast until an instant-read thermometer inserted into thickest part of thigh registers 170u0b0F, 2 3/4 to 3 hours.
9. Check to see that turkey is done. Remove from oven or add time as needed.
10. Set turkey on a platter and let stand 30 minutes before carving. Tuck fresh sage sprigs around turkey if you like.

turkey, kosher salt, sugar, sage, black pepper, cayenne, butter, garlic, sage, water, sage sprigs

Taken from www.yummly.com/recipe/Dry-Brined-Roast-Turkey-with-Garlic-Sage-Butter-9088910 (may not work)