Salt-Rubbed Roasted Turkey
30 MIN
2 H

Salt-Rubbed Roasted Turkey


    Salt Rub

  • 7 tsp (35 ml) fine salt (table salt)
  • 1 tbsp thyme, chopped
  • 4 garlic cloves, finely chopped

    Roasted Turkey

  • 1 turkey, about 16 lbs (7 kg) (see note)
  • 1/3 cup (75 g) unsalted butter, softened
  • 4 cups (1 litre) chicken broth
  • 2 cups (500 ml) white vermouth or white wine or white port wine
  • 2 tbsp (30 ml) unbleached all-purpose flour
  • 1 tbsp (15 ml) honey


Salt Rub

  1. In a bowl, combine all the ingredients.

Roated Turkey

  1. Place the turkey, breast side up, in a large glass dish. Rub the inside of the turkey with 1 tbsp of the salt rub. Sprinkle the remaining salt rub over the breast and legs of the turkey. Cover with plastic wrap and refrigerate for three days.
  2. With the rack in the lowest position, preheat the oven to 425°F (220°C).
  3. In large roasting pan with a wire rack, place the turkey, breast side up. Pat the skin of the turkey dry with paper towels and brush with 1/4 cup (55 g) of the butter.
  4. Pour half of the broth and the wine at the bottom of the pan. Roast for 30 minutes. Reduce the oven’s temperature to 325°F (165°C) and roast for 1 hour 30 minutes or until a meat thermometer inserted into the thigh without touching the bone reads 180°F (82°C). Place the turkey on a serving platter and let rest for 30 minutes, without covering with foil.
  5. Deglaze the pan with the remaining broth and skim off the fat. Set aside.
  6. In a pot, melt the remaining butter. Add the flour and cook, stirring constantly, until the mixture begins to brown, about 2 minutes. Add the turkey cooking juices and the honey and bring to a boil, stirring with a whisk. Simmer for 5 minutes, until the sauce thickens. Adjust the seasoning.


The curing step may be done on a fresh or frozen turkey. Allow it to thaw and cure at the same time in the refrigerator.