DRY-BRINED AND ROASTED HOLIDAY TURKEY

Serves: 12

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DRY-BRINED AND ROASTED HOLIDAY TURKEY

Cook time: 3 H & 45 MTotal time: 3 H & 45 M

Ingredients

• One 12- to 16-pound turkey
• Kosher salt
• Zest of 1 orange
• 1 to 2 tablespoons Smoked Paprika
• 1 bunch of fresh thyme
• 1 bunch of fresh sage
• 1 orange, cut into quarters
• 1 stick (4 ounces) of unsalted butter, for basting

Instructions

1. Wash the turkey inside and out (remove any giblets from the cavity) and pat it dry using paper towels. Measure 1 tablespoon of Kosher salt into a small mixing bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). Flavor the salt with the orange zest and smoked paprika and stir to combine the mixture well.
2. Season the entire turkey with the salt mixture, focusing on the center of the breast, where there is the most meat. Be sure to cover the thigh meat, the legs, and the underside of the turkey. Place the turkey in a clean kitchen trash bag (the non-deodorant kind!), press the air out of the bag, and tie a knot to seal the turkey in the bag tightly. Place the turkey breast-side up in the refrigerator and refrigerate for 2 days, turning the turkey upside down so that the breast meat is on the bottom for the second day.
3. On the third day, remove the turkey from the bag. Place the turkey breast-side up on a platter or baking sheet and refrigerate the turkey uncovered for at least 8 hours or overnight.
4. On the day you are cooking your turkey, remove the turkey from the refrigerator and leave it at room temperature for at least 1 hour before cooking.
5. Preheat the oven to 425ºF. Pat the turkey dry using paper towels. Stuff the cavity with fresh thyme, fresh sage, and orange quarters. Brush the turkey all over with melted butter. Place the turkey breast-side up on a roasting rack in a roasting pan and place the turkey in the oven. After 30 minutes, reduce the oven temperature to 325ºF and continue to roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165ºF, about 2 3/4 hours to 3 hours total roasting time.
6. Remove the turkey from the oven, transfer it to a carving board, and tent it loosely with aluminum foil. Let the turkey stand for at least 30 minutes to let the juices redistribute through the meat before carving. Carve and serve.

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