Herbed Butter Turkey

A succulent turkey dry-brined with herbs and sea salt and roasted to perfection with a flavorful herbed butter rub is the star of this Paleo-friendly recipe.

Ingredients:

• 1 whole turkey, about 12-14 pounds
• 1/2 cup coarse sea salt
• 2 tablespoons dried thyme
• 2 tablespoons dried rosemary
• 2 tablespoons dried sage
• 1 cup unsalted grass-fed butter, softened
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped

Instructions:

Combine coarse sea salt, dried thyme, dried rosemary, and dried sage in a small bowl

Pat the turkey dry with paper towels, then rub the salt mixture all over the turkey, including under the skin and inside the cavity

Place the turkey in a large resealable plastic bag, removing as much air as possible before sealing

Refrigerate the turkey for at least 24 hours, but preferably up to 48 hours, to dry brine

Preheat the oven to 325F 165C

In a small bowl, mix together the softened butter, minced garlic, fresh thyme leaves, fresh rosemary, and fresh sage

Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes

Rub the herbed butter mixture all over the turkey, making sure to coat it evenly

Place the turkey on a roasting rack in a roasting pan breast side up

Roast the turkey in the preheated oven, basting occasionally with pan drippings, until a meat thermometer inserted into the thickest part of the thigh registers 165F 75C, about 2 1/2 to 3 hours for a 12-14 pound turkey

Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving