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Yield
10
Time
90 minutes cook time 6+hours brine time
Butterfly the turkey, prepare the dry brine and rub over the turkey. Chill for 6 hours or overnight.–
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. Roast the turkey for 30 minutes then reduce the heat. Continue to roast the turkey, brushing it with olive oil every 30 minutes, until a thermometer inserted into the meaty part of the thigh reaches 165 ℉.