Yup. Doing this again for sure.
This was based off a recipe in Paleo Comfort Foods. I'll let you read about the supposed benefits of dry-brining a turkey here.
3-4 days before cooking the turkey: rub down with 4 Tablespoons Kosher Salt. (Kosher has a nice weight and "feel" to it. I suspect sea salt would also be just great. Table salt might be too fine to be effective. Or it might work brilliantly.)
Put it in a plastic bag in the fridge. Turn it over a couple times in the next few days.
A couple hours before cooking, take it out of the fridge so it can come to room temperature. Put it in a roasting pan. Sprinkle cracked black pepper into the cavity, then stuff the cavity with apples and onions.
(I had a fairly small bird, about 7-8 lbs, and it took 1.5 each of medium-sized apples and onion.) I pierced the skin and meat a little bit, then proceeded to rub down the turkey with several Tablespoons (Kerrygold Irish) butter. Then crack more black pepper on top, and sprinkle fresh chopped rosemary over everything. Put a few pats of butter under the skin and also in the cavity with the onions and apples. Put about a cup of liquid in the bottom of the pan - I used chicken broth, but water or white wine were also options.
Cook the turkey uncovered at 450 for 30 minutes, then turn the oven down to 350, cover the bird (with a lid or with foil) and cook for 2-3 hours. (~15 minutes per pound).
I still need to learn how to carve meat, but it was delicious!
Scoot
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