Ingredients:

  • 1/4 cup (72g) Kosher salt
  • 1 tbsp (12g) Black peppercorns, cracked
  • 1 tbsp (4g) Dried sage
  • 1 tbsp (4g) Dried thyme
  • 13 lb (5.9 kg) whole turkey, thawed and neck/giblets removed
  • 1/2 cup (115g) unsalted butter, softened
  • 2 tbsp (10g) fresh rosemary, finely minced
  • 3 large yellow onions, quartered
  • 4 large carrots, cut into 2-inch chunks
  • 5 stalks celery, cut into 2-inch chunks
  • 2 cups (480ml) low-sodium turkey or chicken stock
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) warm turkey stock
  • 1 tsp (5ml) Worcestershire sauce
  • Salt and pepper to taste

Instructions:

  1. Pat the turkey completely dry with paper towels. Mix the kosher salt, cracked peppercorns, dried sage, and dried thyme to create the dry brine.
  2. Rub the dry brine mixture over the skin and inside the cavity. Refrigerate the bird uncovered on a wire rack for 12 to 24 hours to dehydrate the skin.
  3. Preheat oven to 425°F (220°C). Rinse the excess salt off the bird and pat dry again. Combine softened butter with minced rosemary and rub under the skin of the breast and over the exterior.
  4. Arrange onions, carrots, and celery in a roasting pan to form a trivet. Place the turkey on top of the vegetables. Add 2 cups of stock to the bottom of the pan.
  5. Roast at 425°F for 30 minutes, then reduce heat to 325°F. Continue roasting until an instant-read thermometer reaches 165°F in the thickest part of the thigh (approximately 13-15 minutes per pound total).
  6. Remove turkey from the pan and let it rest for at least 45 minutes before carving.
  7. While the turkey rests, strain the pan drippings into a saucepan. Whisk in flour to form a roux, then gradually add 3 cups of warm stock and Worcestershire sauce. Simmer until thickened and silky.