Dry Brine Turkey

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  Chicken, Whole
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  3 tablespoons kosher salt** (I use Morton's)
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  Rosemary, Fresh(23g)
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  Lemon

Instructions

1. 1Thaw the chicken in the refrigerator for 24 hours per 5 pounds of weight, or use a cold water bath (changing water every 30 minutes) for faster thawing—approximately 8 hours for a standard bird.
2. 2Pat the thawed chicken completely dry with paper towels after removing the neck and giblets; do not rinse.
3. 3Finely mince the fresh rosemary and zest the lemon, then combine both with salt in a small bowl.
4. 4Sprinkle 1 tablespoon of the salt mixture inside the chicken cavity, then rub the remaining mixture all over the exterior—under the wings, over the legs, and especially concentrating on the breast—and cover tightly with plastic wrap.
5. 5Refrigerate the wrapped chicken for 24 to 48 hours, then uncover and return to the refrigerator uncovered for another 24 hours to allow the skin to dry and turn somewhat translucent.
6. 6Remove the chicken from the refrigerator 1 hour before cooking and let it come to room temperature without brushing off the brine.
7. 7Place the chicken breast-side up in a large pot or Dutch oven, add 2 cups water to the bottom, cover, and cook over medium-high heat for 1 hour and 15 minutes, then uncover and cook an additional 20–30 minutes until the skin is golden brown and the internal temperature at the thickest part of the thigh reaches 165°F.
8. 8Let the chicken rest for 15 minutes, then carve and divide evenly into 10 airtight containers while still warm; store in the refrigerator for up to 4 days.