Dry-Brined Turkey With Classic Herb Butter

• 1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
• Kosher saltsalt
• 1 tablespoon sugarsugar
• Freshly ground pepperpepper
• 2 sticks unsalted butter, softenedbutter
• 2 tablespoons chopped fresh parsleyparsley
• 1 tablespoon dried sagesage
• 1 tablespoon dried thymethyme
• 1/4 teaspoon paprikapaprika
• 1/8 teaspoon ground clovesclove

1. 01Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
2. 02Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
3. 03

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