The Salted Turkey
Everyone has their most perfect recipe for the holiday turkey and I have prepared this bird in a number of ways until I discovered the dry salt rub which in my opinion creates the most succulent meat encased in the brownest skin! Make sure you buy a farm raised turkey that has not been treated whatsoever!My Holiday Salted Turkey is the very best!
1 16-19 lb Free Range Turkey
Herbed Salt consisting of:
1/3 cup kosher salt
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
1 tsp dried oregano
2 tsp lemon zest
3 bay leaves
1 tsp whole peppercorns
1 large roasting bag
Salt the turkey as follows:
Mix the herbs, lemon zest and salt and pepper in a small bowl
Rinse the turkey thoroughly and do not pat dry
Place the turkey in the roasting bag
Sprinkle herb mixture on turkey and inside turkey cavity
tie up bag and refrigerate for 24 hours. You may want to place the bagged up turkey on a baking sheet.
Remove Turkey from bag and rinse turkey inside and out
pat turkey very dry.
Fill turkey cavity with 2 chopped lemons, 3 stalks of chopped celery and 2 sweet chopped onions.
Season turkey with the following choices:
2 Tbls oregano
2 Tbls thyme
1 tsp kosher or grey salt
1 tsp ground pepper
or
2 Tbls herbes de provence
1Tbls sage
1 tsp kosher or grey salt
1 tsp ground pepper
Combine 1/2 cup extra virgin olive oil and 1/3 cup lemon juice in a small mixing bowl
Brush turkey with half of the olive oil/lemon mixture
Reserve the rest for basting. the turkey can also be coated with butter
Place turkey in a large roasting pan with a rack;
Tie legs together with kitchen string and tuck wing tips under. Pour 1 cup of wine and 1 cup of broth in bottom of the pan. The broth can be pre-made from the neck and giblets of turkey; boil with onion, celery and carrot or use store bought low sodium chicken broth.
Roast turkey in bottom third of a preheated oven at 325-350 degrees farenheit
baste every 45 minutes until done, approximately 15-20 minutes per pound and 165-170 degrees farenheit on a meat thermometer.
Remove turkey from oven, transfer to a platter and let rest for 30-45 minutes.
Now make the gravy:
Place the roasting pan on two burners on stove top and bring to a slow boil at medium high add 1 cup of minced onion and 1/2 cup of flour or arrowroot and stir constantly until a roux is formed, then add 1 cup of white wine, 2 tbls of oregano or thyme and 1/2 cup of lemon juice. Keep stirring until the gravy is smooth and not too thick; salt and pepper to taste. Transfer gravy into a sauce pan and keep warm. Serve from a gravy boat.
The turkey is now ready to carve and serve with mashed potatoes, rice or sides of your choice with plenty of yummy gravy.
I use oregano and lemon juice in my gravy, however any herb of your choice will work. Try sage, thyme or rosemary or herbes de provence! Replace the the lemon with a dijon mustard and the herbs with garlic for another fabulous gravy! Explore your possibilities!