Salt-Rubbed Roasted Turkey
- 7 tsp (35 ml) fine salt (table salt)
- 1 tbsp thyme, chopped
- 4 garlic cloves, finely chopped
- 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
- In a bowl, combine all the ingredients.
- 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.
- With the rack in the lowest position, preheat the oven to 425°F (220°C).
- 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.
- 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.
- Deglaze the pan with the remaining broth and skim off the fat. Set aside.
- 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.