Dry-Brined Roast Turkey

How to Make

• Step 1: Two days ahead of time: Prepare the dry brine mixture in a medium bowl. *I would suggest crushing the whole seeds (coriander & fennel) then putting all the seasonings into a food processor to further grind and combine well.

• Step 2: Dry-brine turkey: Rub brine all over outside of turkey, inside the cavities and under the skin where possible (I did not place under the skin). Wrap turkey in a large heavy plastic (brining) bag and refrigerate 24 hours. AFTER 24 hours, Turn bag over and refrigerate another 24 hours.

• Step 3: 4-6 hours before serving: Remove brined turkey from bag, RINSE off brine with cool water and dry well. Let turkey come to room temperature.

• Step 4: In a large bowl, toss together prepped carrots, celery, onions, garlic, bay leaf, thyme and parsley.

• Step 5: Place 3/4 of vegetable-herb mixture in the bottom of a large roasting pan. Place remaining vegetable-herb mixture inside turkey and season outside with salt and pepper.

• Step 6: Place roasting rack over vegetables. Lay turkey, breast-side down, onto rack.

• Step 7: Preheat oven to 500 degrees. Set rack in lowest part of oven. *Do NOT roast at this temperature, see Step 10 below to reduce oven temperature for roasting

• Step 8: Pour 2 cups stock and 1/2 cup Madeira into roasting pan.

• Step 9: Melt butter with remaining 1/2 C Madeira in a large saucepan over medium heat. Let cool. Dip a large, 2-layer square of cheesecloth in the Madeira butter and drape over turkey.

• Step 10: Place turkey in oven and REDUCE oven temperature to 400 degrees.

• Step 11: BASTE the turkey every 20-25 minutes, for 1½ hours.

• Step 12: Liquid in pan will evaporate during cooking; add stock as needed, 1 cup at time, to pan drippings to dilute fat and prevent vegetables from burning.

• Step 13: After 1 1/2 hours, REDUCE oven temperature to 350 degrees, and roast 30 minutes more. (If turkey is browning too quickly, cover loosely with foil.)

• Step 14: FLIP TURKEY breast-side up. Dip a fresh 2-layer cheesecloth square in Madeira butter and drape over breast. If there is not enough Madeira butter to soak cheesecloth, dip it in pan drippings.

• Step 15: Roast turkey 1 hour more (for 3 hours total in oven). Test for doneness by inserting a meat thermometer into two places in thigh, making sure not to touch bone. Continue roasting, basting and adding stock as necessary, until thermometer reads 160 degrees. Tent with foil if necessary to prevent over-browning.

• Step 16: When turkey is done, transfer to a large cutting board, remove the cheese cloth and discard. Reserve the pan drippings for gravy.

• Step 17: Cover turkey loosely with foil and cover foil with a warm, damp kitchen towel. Let turkey rest at least 30 minutes before carving.

• Step 18: GRAVY: Defat pan drippings

• Step 19: Author's suggested method: Pour remaining turkey juices into a large jar or heatproof measuring cup, place in freezer or refrigerator and chill until fat rises to top, 30 minutes. Skim fat and use defatted juices to make gravy recipe.

• Step 20: My method: I skimmed the fat, put the roasting pan vegetables and drippings into blender, blend until smooth (it was very thick). Add back to the roasting pan and add enough water or turkey stock to thin to desired consistency. Season with salt & pepper, as necessary. I didn't need to season. Add sliced mushrooms, simmer until tender.

• Step 21: To serve, carve turkey and arrange on a large platter.