Impress your guests with this dry-brined turkey infused with citrus flavors.

Citrus Dry-Brined Turkey

Remove and discard neck and giblets from turkey; set aside.

Combine 2 tablespoons orange zest, 1 tablespoon each lemon, grapefruit, and lime zests, salt, brown sugar, and pepper. Rub mixture inside cavity and over skin of turkey. Refrigerate, uncovered, for 1 to 2 days.

One hour before roasting, brush off citrus mixture from inside and outside of the turkey. Pat dry with paper towels.

Preheat oven to 450 degrees. Spray a roasting rack from a large shallow roasting pan with nonstick spray; place rack in pan. Cut reserved citrus fruits into wedges. Stuff fruits and herbs in turkey cavity. Tuck wings underneath breasts; tie legs together with kitchen string. Transfer turkey to prepared rack in pan.

Combine butter and remaining 1 teaspoon each lemon and orange zests; brush over turkey. Roast, uncovered, 30 minutes. Reduce oven temperature to 325 degrees. Roast 1-3/4 to 2-1/4 hours or until turkey reaches 165 degrees in thickest part of meat. Cover with foil; let stand for 20 minutes before carving. Garnish as desired with additional citrus fruits and herbs.

Nutrition cannot be accurately calculated for brined foods.