Dry-Brined Turkey

Ingredients

• Salt
• Butter
• Kosher salt
• Water
• Pepper
• Onion
• White wine
• Juice
• Half
• Onions
• Thyme

Directions

1. Two days before you plan to serve the turkey, rinse it and dry it well. Massage kosher salt over the entire bird, working some beneath the skin wherever you can and seasoning inside the cavities too. Plan on about 1 tablespoon for every 4 pounds of turkey. Slip the bird into a large plastic bag and refrigerate it. On the second night, flip the turkey over.
2. A couple of hours before it goes into the oven, take the turkey out of the bag and pat it dry. You do not need to rinse it. Set it in the roasting pan and leave it at room temperature.
3. Heat the oven to 450 degrees. Season the main cavity with half the pepper, then add the thyme, parsley, half the onions and half the apples. Tie the legs together with kitchen twine. Fill the neck opening with the remaining apples and onions, then tuck the neck skin underneath the bird.
4. Work the butter beneath the breast skin and over the thigh meat. Scatter the remaining pepper over the turkey.
5. Roast the turkey for 30 minutes. Take it out of the oven, lower the temperature to 350 degrees, and shield the breast and wing tips with foil. Pour 1 1/2 cups white wine, or water, into the bottom of the roasting pan, then continue roasting for another two hours, depending on the size of the bird. Use 12 minutes a pound as your guide for an unstuffed turkey. During the last half-hour, take off the foil so the breast can brown.
6. After the turkey has roasted for 2 hours, start checking it with a meat thermometer, digital if you have one. Insert it into two spots in the thigh, avoiding the bone. You are looking for about 160 degrees.
7. When the turkey is finished roasting, tilt it so the juices from inside run into the pan. Transfer the bird to a separate baking sheet or serving platter, tent it with foil, cover that with a damp kitchen towel, and let it rest for at least 30 minutes.
8. Pour the fat and pan drippings into a measuring cup. Set the roasting pan over heat and loosen the browned bits with 1/2 cup white wine, or broth, then pour that liquid into the same measuring cup. Use the fat and drippings for gravy.