Dry-Brined Turkey With Sheet-Pan Gravy
For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it’s dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown sugar, which helps with that golden-brown skin. It’s roasted on a sheet pan, and cut-up onions, garlic, lemon and herbs are scattered in and around the turkey to cook at the same time. They’re excellent served alongside the turkey, and are instrumental in flavoring the sheet-pan gravy.
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