Dry brining your turkey is the ideal technique to maximize flavour and juiciness in your holiday bird while minimizing the fuss.  Make sure to allow at least 24 hours for the bird to brine in a roasting pan uncovered in the fridge.  Do not rinse the turkey before roasting or the skin will not crisp during roasting. Kosher salt is the only variety that will brine the bird properly.

One 12-14 pound young turkey  (about 5.5 -7 kg)

2 ½ Tbsp Kosher salt and ¼ tsp. freshly cracked black pepper

Several sprigs each  of  rosemary and sage whole and chopped

Finely grated zest of 2 oranges or clementines

4 whole cloves garlic

1 Tbsp. extra virgin olive oil (15 ml)

1 tsp. smoked paprika (5 ml)

1 cup dry sherry (250 ml)

Extra water if pan is dry

Gravy

1 cup chicken or turkey broth  (250 ml)

2 tbsp. corn starch ( 25 ml)

Sprigs of herbs, for garnish, optional

24 hours prior to roasting, remove little bag of giblets and turkey neck from turkey cavity. For additional flavour to pan drippings, roast neck and giblets  and vegetable, in pan under turkey. Ensure that you have the bottom shelf of fridge available that fits your turkey overnight.

Combine the kosher salt and ground pepper together and blend. With bird in roasting pan, preferably on a rack,  sprinkle inside of turkey cavity with 2 tsp. of mixture.  Sprinkle another 2 teaspoons  over legs and wings, making sure to sprinkle from a height to ensure light dusting.  Lastly sprinkle the remainder of salt mixture evenly over breast area with a light dusting.   Transfer to fridge and let brine uncovered for 24 hours-28 hours.

Preheat oven to 325 D F.

The following day, remove turkey from fridge. DO NOT rinse or skin will not crisp up.  Stuff cavity with several sprigs of fresh herbs and 2 cloves garlic.

Drizzle with olive oil to allow herbs to stick. Combine the paprika and chopped herbs  and grated orange zest together and sprinkle over entire surface of turkey.  Pour sherry around turkey and add the 2 other garlic cloves and roast, breast side up, at 325 degrees F., until thermometer inserted into thickest part of thigh reads 170 D degrees F., approximately 2 1/2 -3 hours. At the midway mark if pan is dry add a cup of water to prevent scorching.   Note that time can vary.  Remove and let rest for 40 minutes- 1hour before carving. 

Pan gravy 

Remove the turkey onto a cutting board and let rest. While turkey is resting, add more water to the pan  and bring to a simmer over medium heat, if your roaster can be heated on the stove top, . Drain out pan drippings into a fat separator and discard most of the fat.  Pour the drippings,  the cold broth,-mixed with corn starch to dissolve- over medium heat in a saucepan on stovetop. Whisk mixture over medium high heat until just glossy and slightly reduced, about 8-10 minutes.   Pour into a serving or coffee thermos , if desired to keep warm.

Slice turkey and serve with gravy.    Serves 12-14