Dry Brined Turkey

Remove neck, giblets, etc. from inside the turkey. Put them into the fridge and reserve for the gravy. Rinse turkey well and dry thoroughly with paper towels; place on a half sheet pan. Sprinkle turkey inside and out with the kosher salt. Refrigerate uncovered for 24 hours.

Preheat oven to 325 F and place oven rack in the lower third position. Rinse turkey well of all salt and dry thoroughly with paper towels. Place a roasting rack into a large roasting pan; add sliced onion, carrot, celery and water. Smear softened butter all over the turkey and sprinkle lightly with kosher salt and pepper. Place turkey on roasting rack. Place turkey in oven, uncovered, and roast for 15-18 minutes per pound or until the meat in the thickest part of the thigh registers 165 F on a meat thermometer. Remove from oven and allow it to rest for 30-40 minutes before carving. Strain pan drippings and use them and the giblets to make gravy using your preferred recipe.