DRY BRINE INSTRUCTIONS
Remove the turkey from the refrigerator and allow it to come to room temperature. Remove the neck and giblets from the turkey and completely pat dry.
To make the garlic herb compound butter: place the softened butter in a medium bowl along with salt, sage, thyme, rosemary, garlic cloves, and fresh lemon zest. Mash together using a fork or spoon until everything is combined.
Season the cavity of the turkey with salt and then stuff it with onion and lemons and any leftover herbs you have. (sage, thyme, rosemary)
Starting at the breast, using your fingers, gently separate the skin from the body of the bird.
Gently rub 3/4 of the butter mixture under the skin, spreading it out so both sides of the turkey breast part are covered.
Pour one bottle of beer into the bottom of the pan with one cup of Chicken Broth.
Then pour a bottle of beer all over the turkey and inside if you can!
Let rest until you are ready to put the bird in the oven.
Place the remaining butter in the microwave and melt then pour another bottle of beer into the melted butter and use that to baste your turkey.