Day 1:

• Insure your turkey is completely defrosted if it was previously frozen.
• Mix together dry rub. Fully pat your turkey dry using paper towels. Loosen up the skin of the turkey from the meat. I find this works best with the handle of a large spoon (you want to create enough space to slide your hand underneath the skin of the Turkey). Rub the dry rub under the turkey skin and on top of the skin.
• Truss the bird by cutting a string of bakers twine 4x the length of the bird. Fold the string in half, take the midpoint and wrap it at the neck of the bird, then along the turkey breasts, under the thighs and tie a knot at the back of the turkey. Pull up under the legs and tie a knot so the legs come together secure. Cut excess string. Tuck the wings underneath the Turkey. Place on a sheet tray in the fridge uncovered for 2 days.

Day 2:

• The skin of your Turkey should be drying out. Soak up any excess juices that have leaked under the Turkey. Leave the bird in you fridge uncovered.

Day 3 (Roasting day)!

• Remove from fridge and allow 1 hour for the bird to come to room temperature
• Preheat your oven to 425 degrees F
• Rub the butter all over the Turkey, and stuff the center cavity with the onion, garlic cloves, fresh Rosemary, and orange
• Place the Turkey in the oven for 30 minutes, then reduce heat to 325 degrees F. Roast the Turkey for 1.5-2.5 hours depending on size. Thermometer must reach 165 degrees F (inserted into the lower thigh without touching the bone). Watch your Turkey legs, if you notice them getting too much color you can cover them with aluminum foil to prevent them from burning.
• When Turkey is done roasting, allow it to sit for 45 minutes- 1 hour before carving.