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Combine all the brine ingredients in a bowl and mix well.
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Thoroughly rub the dry brine all over the exterior of the turkey and let sit in the fridge overnight. Place the turkey in a roasting pan or sheet tray as some liquid will run out.
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For the citrus herb butter, mix all the ingredients thoroughly in a bowl using a spatula. Place the butter on a layer of plastic wrap, form the butter into a log, and roll it up using the plastic wrap. Store in the fridge until ready to use.
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Pre-heat oven to 350 F degrees and wash the brine off the turkey in the sink. Make sure you pat the turkey dry with some paper towels. Season the cavity with 1 tablespoon of salt, 1 apple quartered, 1 onion peeled and halved, 1 stalk of celery, and 1 cinnamon stick.
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Carefully peel the skin back from the breast meat and rub the citrus butter all over each breast, reaching back deep on the breast. Season the entire outside of the turkey with a good pinch of kosher salt. Place the turkey in a roasting pan on a bed of carrots, celery, and onions and roast for 2-2.5 hours until the internal temperature reaches 155 F degrees in the thigh meat. If you want more color on the turkey, raise the oven temperature to 400 F degrees for the last 45 minutes.
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Let the turkey rest for 1-2 hours after it comes out of the oven.