'A dry brine is a good choice if you\'re short on fridge space. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3esusyG Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Dry Brined Turkey with Classic Herb Butter Recipe courtesy of Food Network Kitchen Total: 3 hr Prep: 2 hr Cook: 1 hr Level: Easy Ingredients 1 fresh or frozen turkey (1 to 1 1/2 pounds per person) Kosher salt 1 tablespoon sugar Freshly ground pepper 2 sticks unsalted butter, softened 2 tablespoons chopped fresh parsley 1 tablespoon dried sage 1 tablespoon dried thyme 1/4 teaspoon paprika 1/8 teaspoon ground cloves Directions Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you\'re short on fridge space.) Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting. Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired. Photograph by Yunhee Kim Cook\'s Note This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird. Recipe courtesy Food Network Magazine Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #DryBrinedTurkeywithClassicHerbButter #Thanksgiving #FoodNetwork Dry-Brined Turkey | Food Network https://youtu.be/oG25gq8ZEb8'
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