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Fennel, Chile, and Maple Dry-Brined Turkey

A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle. From: bonappetit.com SERVES 8-10

fennel, chile, and maple dry brine
6 whole star anise pods
2 tablespoons fennel seeds
½ cup kosher salt
¼ cup maple sugar or 3 Tbsp. light brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons crushed red pepper flakes
Turkey
1 12–14-lb. turkey, giblets and neck removed
1 medium onion, quartered
1 head of garlic, halved
1–2 bunches of herbs
¼ cup unsalted butter, room temperature
2 cups (or more) low-sodium chicken stock

Fennel, Chile, and Maple Dry Brine

Toast star anise and fennel seeds in a small skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a food processor; add salt, maple sugar, thyme, and red pepper flakes and pulse to blend, about 30 seconds.

DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.

Turkey

Rub dry brine all over turkey; chill uncovered, 6–7 hours.

Preheat oven to 425°. Rinse turkey clean under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes, adding more broth as needed to maintain some liquid in pan, and tenting with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours.

Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.