1)10 - 14 poundfresh, natural turkeygiblets and neck removed
Dry Brine
3tablespoonsDiamond Crystal Kosher Salt
1tablespoongarlic powder
1tablespoonblack pepper
.75tablespoondried sage
.75tablespoondried rosemary
.75tablespoondried thyme
To Roast the Turkey
4tablespoonsolive oil
8clovesgarlic
3celery stickssliced
3carrotssliced
2mediumyellow onionschopped
6sprigsfresh thymeor herb of your choice
Instructions
To Spatchcock the Turkey
Place the turkey breast side down on a cutting mat, with the drumsticks pointing towards you. Remove any plastic or metal cages that may be holding the legs together or pop-up thermometers.
Using sharp kitchen shears or boning knife, but closely along each side of the backbone (spine). Remove and discard the backbone and any tiny bones/ribs that may be attached.
Flip the turkey over, breast side up, and press down firmly on the breastbone with the heels of your hands to flatten. Pat the outside of the turkey dry with paper towels.
To Dry Brine
Mix the dry brine mixture together in a small bowl.
Loosen the skin over the breast and meatiest part of the legs by carefully sliding your hand between the skin and meat, making sure to to break through the thin membrane as well without tearing the skin.
Sprinkle two teaspoons of the brine mixture over the cavity of the turkey. Nest, rub four teaspoons of the brine mixture into the meat of the breasts under the skin, and two teaspoons into the meat on the legs.
Rub the remaining brine mixture all over the skin of the turkey. Place turkey on a rimmed baking sheet. Tuck the wing tips behind back behind the breast.
Place uncovered turkey, breast-side up in the refrigerator for 24 to 72 hours. (72 hours is best).
To Roast the Turkey
Position the oven rack in the lower third of the oven and preheat to 425 degrees F. Remove turkey from the refrigerator and allow to sit on the counter for one hour to come up to room temperature.
Place the chopped vegetables, garlic cloves, and herbs on a foil-lined baking sheet and lay a wire cooling rack on top.
Place the turkey on top of the wire rack and brush with olive oil. Roast in preheated oven for 20 minutes, until the skin starts to brown in spots.
Reduce oven temperature to 350 degrees F and roast for an additional 45 to 65 minutes, or until the thigh registers 165 degrees F using an instant read thermometer.
Remove the turkey and allow to rest on the counter for 25 to 35 minutes before carving.
To Serve
Using a carving knife, cut to remove the legs from the turkey. This is pretty easy to do, they are ready to fall off.
Run the knife along the rib cage to remove the breast. Slice the breast meat to desired thickness and place on a serving platter with the thighs and drumsticks. Serve immediately with your favorite sides.
Notes
Can I use a larger turkey?A 14-pound turkey is about the largest size that you can fit on a baking sheet. If you need to serve more people, you would be better off making a second turkey.
Should I rinse off the brine before cooking?NO, absolutely not! The salt has been removing the moisture from the turkey. If you wash it off you will lose your crispy crust.
Can I make gravy with the pan drippings?It would be better not to, it will be far too salty. It would be best to prepare the gravy with chicken or turkey stock.
How much turkey do I need?The general rule-of-thumb is a little over a pound per person. Make sure you make enough for leftovers.
What if my turkey takes longer to cook?That is quite possible, all ovens cook differently. Start checking with an instant read thermometer after 45 minutes, then every 15 minutes after that.This turkey was prepared in a traditional oven, not a convection oven just in case you were wondering.