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Dry Brine: 1 Bundle of Sage, Thyme and Rosemary finely chopped and mixed in with Kosher Salt
1/2 Cup of Clarified Butter
1 Tbsp lemon pepper
1 Tbsp Cajun
Same herbs as salt as dry brine
Leave overnight in the Fridge (You can cover the bird if you’d like)
Bake at 350F for 20 minutes a pound or until 160F internal Temp!