Dry Brined-Herb Roasted Turkey

Tired of plain ol' turkey, holiday after holiday?  This is a favorite, and well worth the effort.

Dry Brined-Herb Roasted Turkey

3 Tbsp. salt

3 Tbsp. brown sugar

2 tsp. rubbed sage or 1/2 tsp ground sage

2 tsp. dried thyme

1 1/2 tsp. ground black pepper

1 tsp. garlic powder

12 to 14 lb. turkey

1/2 c. (1 stick) butter, softened

Stir together the first 6 ingredients.

Remove giblets and neck from turkey; pat turkey dry. Sprinkle 1 Tbsp. brine into cavity; rub into cavity. Reserve 1 Tbsp. brine, and sprinkle outside of turkey with remaining brine; rub into skin. Chill turkey 10 to 24 hours.

Preheat oven to 350°F. Stir together butter and reserved 1 Tbsp. brine. Loosen skin from turkey breast without totally detaching skin; spread butter mixture under skin. Replace skin, securing with wooden picks.

Tie ends of legs together with string; tuck wing tips under. Place turkey, breast side up, on a lightly greased (with cooking spray) rack in a large roasting pan.

Bake at 350°F for 2 hours and 30 minutes or until a meat thermometer inserted in thickest portion of turkey thigh registers 165°F. Remove from oven; let stand 30 minutes before carving.