Dry Brine For Turkey - cooking recipe

Ingredients

2 tablespoons kosher salt
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh sage
4 ounces unsalted butter

Preparation

Combine all the ingredients, except the butter.
Coat the bird and place it in a releasable bag. Store in the refrigerator for two days.
Remove the turkey from the bag, and place it back in the refrigerator, uncovered, for one more day.
Carefully loosen the skin from the breast without tearing the skin.
Smear the softened butter under the breast skin. Roast breast side up. Several articles I read suggested the turkey should not be stuffed, and to watch the gravy - the juices will be saltier than usual, so use low sodium broth to augment the juices for gravy.