INGREDIENTS

• 1 Turkey
• 1 lb Belcampo Lard or Butter

For The Dry Brine:

• 1/2 Cup Kosher Salt
• 1 tbsp Dry Thyme
• 2 tsp Dry Ground Sage
• 1 tsp Finely Chopped Fresh Rosemary
• 1/2 tsp White Pepper

STEP-BY-STEP

1. Remove your turkey from the packaging, and place on a large cutting board.
2. Pat the turkey dry with paper towels.
3. Liberally season the entire turkey, including the inside cavity of the turkey.
4. Place the uncovered turkey, breast side up, into the refrigerator for at least 24 hours before cooking.
5. Coat the turkey with warmed lard or butter. Stuff the cavity with herbs or stuffing (optional)
6. Preheat the oven to 400˚F.
7. Transfer the turkey to the oven and roast for 30 minutes.
8. Reduce the heat to 320˚F. Roast for 15 minutes per pound. Basting every 30 minutes.
9. Cook to 155˚F. Remove from the oven and tent with foil. Allow the turkey to rest for 15 minutes before carving.