Skip the hours of searching 'how to brine without making a mess' and do a dry brine instead
1–2 bunches of herbsRub dry brine all over turkey; chill uncovered, 6–7 hours.
Preheat oven to 425°. Rinse turkey 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.
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