• [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer.
• Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey's cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).
• Preheat the oven to 425°F.
• Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off.
• Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey's cavity. Tie the legs together.
• Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2" long to pin the wing). Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.
• Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs).
• Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.

Gravy

• Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top.
• Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

Serve & enjoy!