Thanksgiving Guide

Here's our go-to Turkey Recipe.

We plan on about 1- 1 1/2 lbs of turkey per person to account for the weight of bones and have enough for leftovers.

We always dry-brine our turkey. The Wednesday before Thanksgiving, rub the bird all over with our Aromatic Salt. We generally use about a cup or 1 1/2 tsp per pound.

Then transfer the turkey to the roasting dish or a large bag and let it "cure" overnight.

The next day, brush off any excess dry brine but no need to rinse-- the salt should have helped dry out the skin, which will help make it crispy.

First thing in the morning, pull the turkey out of the oven to let it start to come to room temperature.

Roast the turkey for 15 minutes per pound at 325F.

Be sure to allow for 20-30 minutes of rest after it comes out of the oven. This helps ensure juicy meat and gives you time to make the gravy.

Do the math on how long that is and then back it out to calculate when you should put it in the oven. Remember that you can always roast it earlier and then rewarm just before serving.

Remember that not everything needs to be ripping hot. It's ok if the turkey is just warm.