And a dry cooking method like grilling is especially at risk. While a wet marinade seems like the best way to ensure your turkey stays moist on the grill, a dry rub is just as effective because it ...

Rub two-thirds of the mixture all over the exterior of the turkey using your ... the shallots and garlic, and pat dry with a paper towel. Place the bird on a roasting rack. Spread butter over ...

¾ cup (1½ sticks) unsalted butter, room temperature 2 lemons, zested and halved 1½ teaspoons poultry seasoning Kosher salt and freshly ground black pepper 1 (12- to 16-pound) turkey In a medium ...

If the turkey is frozen: Thaw in the fridge for 24hrs. I like to give myself 1 extra day, just to be safe. Remove the thawed turkey an hour prior roasting, to let it come ... Pay the turkey dry with ...

Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together.