Dry brined turkey

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Step 1

Wash turkey and remove excess skin. Pat dry and place into a large roasting pan. For the dry brine combine baking powder, oregano, and salt. Coat turkey inside and out with this mixture. Refrigerate for 24 to 48 hours to dry out the skin(this is what makes it crispy). After 24 to 48 hours remove the turkey from the refrigerator and allow to come to room temperature. Combine butter and crushed garlic and put all over the turkey inside, outside, and under the skin. Place water into the bottom of the roasting pan and bake at 325° 15 minutes per pound uncovered (Turkey is ready when it reaches 165° in the thickest part of the breast and thigh). Baste your turkey every 30 minutes. Rest your turkey for 30 minutes before serving.