Juicy and Flavorful Roasted Thanksgiving Turkey

Start with a dry brine: Combine 1 cup salt with 1 bunch chopped rosemary and the zest of one large lemon. Rub this mixture all over the exterior of your thawed turkey and inside the cavity. Place the turkey in the fridge uncovered for 1–2 days (use 1/2 tsp salt per pound of turkey for dry brining). Brush off any excess salt before proceeding. Gently loosen the skin from the meat. Next, make the compound butter: Mix together 8 sticks softened butter, 1 bunch each of chopped rosemary, sage, and thyme, plus Cajun seasoning, garlic powder, onion powder, paprika, and dried oregano. Combine until smooth and luscious. To the bottom of a roasting pan, add chopped carrots, celery, onion, lemon, oranges, fresh thyme, sage, and rosemary. Pour in chicken broth (quantity not specified). Place the turkey on top, then stuff its cavity with more carrot, celery, onion, oranges, lemon, thyme, sage, and rosemary. Rub the turkey all over with the compound butter. Tie the legs and fold back the wings. Lay a cheesecloth over the turkey and coat the cheesecloth with the remaining compound butter. If you run out, whip up a little more butter with the same seasonings. Roast the turkey at 400°F for 30 minutes, then remove it and baste. Lower the heat to 325°F and continue basting every 30 minutes. A 20 lb turkey typically takes about 4.5 hours. At the 4-hour mark, remove the cheesecloth and return the turkey to the oven until it reaches an internal temperature of 165°F.