Dry Brine the Chicken:
Mix together kosher salt and poultry seasoning. Pat the chicken dry with paper towels and rub the seasoning all over the skin and inside the cavity. Place the chicken uncovered on a rack over a baking sheet and refrigerate for at least 4 hours, or up to overnight.

Preheat the Oven:
When ready to roast, preheat your oven to 350°F. Remove the chicken from the fridge and let it sit at room temperature for about 30 minutes.

Make the Thanksgiving Butternaise:
In a small bowl, combine softened butter, mayonnaise, Harlem Garlic Pepper, black pepper, and Gourmet Garden Poultry Seasoning. Mix until smooth.

Slather the Chicken:
Gently loosen the skin over the breast and thighs. Rub the Butternaise under the skin and all over the outside of the chicken. Make sure every inch is coated — this is where the magic happens!

Roast the Chicken:
Place the chicken in a roasting pan or oven-safe dish. Roast at 350°F for about 1½ hours, until the internal temperature reaches 165°F in the thickest part of the thigh. I personally like to cook my whole chickens until the internal temperature is 175˚.

Baste During the Last 40 Minutes:
Every 15–20 minutes during the final stretch of roasting, spoon the buttery pan juices over the chicken to build flavor and crisp up the skin beautifully.

Rest & Serve:
Let the chicken rest for at least 10 minutes before carving. Drizzle the buttery pan drippings over the slices before serving.