Dry Brined Turkey with Gobble-Gobble Flave

Servings: people

Calories: 7718kcal

Remove the turkey from the packaging and remove any unnecessary parts. Take the turkey out of the packaging and place it on a cutting board. Remove the giblets and neck from inside the cavity and discard or save for another use. Remove or discard any plastic or metal cages or pop-up thermometers.
Pat the turkey dry.Pat the outside of the turkey dry with paper towels
Combine softened butter and olive oil. Coat all turkey skin with an oil and butter mixture.
Loosen the skin. Using your hands, loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact. Loosen the skin over the meaty part of the legs.
Season the cavity and meat. Sprinkle 1 tablespoon over onion, celery, and carrots and stuff into turkey. Rub 2 teaspoons under the skin of the legs and thighs. Rub 1 tablespoon under the skin of the breast. Rub the remaining gobble-gobble flave over the outside of the turkey.
Tuck the wings back. Bend the wings back and tuck under the breast.
Refrigerate. Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate uncovered for at least 1 day but ideally 3 days. You do not need to pat it dry before cooking — it's ready to be roasted, grilled, or deep-fried according to your time-tested, family-approved turkey cooking recipes!