3-Phase Citrus Garlic Herb Turkey

Phase 1 — Dry Brine
1 Pat turkey dry inside and out.
2 Combine salt, baking powder, and brown sugar.
3 Loosen skin over breasts and thighs; rub brine under and over skin.
4 Refrigerate uncovered on rack for 48 hours.
Phase 2 — Injection
6 Blend garlic, herbs, lemon zest, olive oil, melted butter until smooth.
7 Strain through fine sieve.
8 Inject mixture into breasts and thighs from beneath skin (open cavity side).
9 Refrigerate uncovered overnight.
Phase 3 — Butter Rub & Roasting
11 Preheat oven to 425°F (220°C).
12 Blend under-skin butter ingredients until smooth.
13 Spread under skin over breasts and thighs.
14 Massage plain butter over top.
15 Stuff cavity with apple, onion, lemon, and herbs; tie legs.
16 Add chicken stock to pan; set turkey on rack above.
17 Roast 30 min at 425°F, rotating halfway.
18 Lower to 350°F (175°C); rotate every 30 min until temps reach 160°F breast / 175°F thigh.
19 Rest 30–45 min before carving.
20 💡 If skin browns too fast, tent loosely with foil in the last 30 minutes.