Dry Brined Turkey Ingredients 

2 tablespoons coriander seeds, toasted

1 tablespoon peppercorns

2 tablespoons fennel seeds, toasted

1 sprig rosemary, leaves

1 tablespoon thyme, leaves

2 teaspoons crushed red pepper flakes

½ cup kosher salt

¼ cup brown sugar

1 12–14-lb. turkey, giblets and neck removed

1 medium onion, quartered

1 apples, peeled and quartered

Lemon, quarters

1 head of garlic, halved

4 oz. butter, chopped into cubes

1. In a food processor or blender, combine coriander, fennel, peppercorn, rosemary, thyme, red pepper flakes, salt and sugar and blend until ground fine.
2. Rub dry brine all over turkey; chill uncovered, 6–7 hours.
3. Preheat the oven to 325°.
4. Rinse turkey lightly and pat dry. Truss turkey and place breast side up, on a rack set in a large roasting pan. Under turkey skin, stuff chopped butter.
5. Place onions, turkey with onion, lemon, garlic, and herbs. 
6. Bake for 2 ½ - 3 ½ hours until the thickest part of the thigh registers 165°. 
7. Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

Apple Sage Stuffing Ingredients

1/2 cup onions

1/2 cup celery

1 tablespoon garlic

4 tablespoon butter

1 cup apples

2 tablespoons parsley, chopped

1 tablespoon sage chopped

3 cups turkey or chicken stock

1 tablespoon salt

1 tablespoon pepper

2 quarts of bread cubes

Apple Sage Stuffing Method 

1. Preheat the oven to 350°F.
2. Melt butter in a large skillet over medium heat. Add onion, celery, apples and garlic. Cook over medium-low until tender (do not brown), about 3-4 minutes. Add herbs, stock, salt and pepper. Bring to a boil.
3. Add bread cubes and gently toss. 
4. Place mixture in a serving dish, dot with additional butter and cover.
5. Bake for 20 minutes, uncover and bake for an additional 10 minutes.