• In a mixing bowl combine all of the dry brine ingredients.
  5 tablespoons salt, ¼ cup sage, 2 tablespoons thyme, 1 tablespoon paprika, ½ tablespoon cumin, 1 tablespoon peppercorns
• Place the turkey on the sheet pan with a baking rack. Using a spatula separate the skin from the turkey breast. Then apply the dry brine between the skin and the turkey breast, the outside of the turkey as well as the cavity.
  14 pound turkey
• Place in the refrigerator to brine for 24 hours. If you are short on time, then at least 1 hour per pound.

Cooking the turkey

• Pull out the turkey one hour before baking to start coming to room temperature.
  14 pound turkey
• Preheat the oven to 350°F, 177°C or gas mark.
• While the oven is preheating use a spatula and spread the butter between the skin and the breast meat. Then fill the cavity with the celery, onion, and garlic, secure the legs and cover with foil.
  ½ cup butter, ¾ cup onion, ¾ cup celery, 2 tablespoons garlic
• Bake covered for 1 hour, remove the foil and pour half of the chicken stock over the turkey. In 30 minutes pour the remaining chicken stock over the turkey.
  2 cups chicken broth
• At the 2-hour mark baste the turkey in the juices and check the internal temperature. For birds less than 14 pounds do this at the 90-minute mark. If the internal temperature is between 160-165°F or 71-74°C remove it from the oven. If not, then check back every 15 minutes until it has reached that temperature.
• Allow the turkey to rest for at least 30-60 minutes before slicing. Loosely tent the turkey to keep it warm.