Thanksgiving Turkey

1: Dry brine turkey by coating heavily in kosher salt, wrapping in a plastic turkey bag or in a brine container and let sit in your fridge for 1-2 days.

2: Pat dry and let it sit uncovered in your fridge for 4-6 hours to dry out skin.

3: Let turkey come to room temp by sitting out for 1 hour.

4: Coat in melted garlic butter, stuff with lemons, apples, onions, garlic, herbs, and fill bottom of roasting pan with chicken broth.

5: Cook on 325° on bottom rack till internal reaches 160° and let rest for 1 hour. (If skin starts to brown before fully cooked just cover the turkey with foil).

6: Let rest, slice, and serve!