Citrus–Fennel Dry-Brined Roast Turkey

Turkey & dry brine

• 1 whole unbrined turkey (about 15 lb), neck and giblets reserved
• ¼ cup kosher salt
• 2 Tbsp packed light brown sugar
• 1 Tbsp ground fennel seed, toasted and coarsely crushed
• 2 tsp ground corinader, toasted and coarsely crushed
• Finely grated zest of 1 oranges
• Finely grated zest of 2 lemons
• 1 Tbsp chopped fresh thyme
• 1 Tbsp chopped fresh Parsley
• 1 Tbsp chopped fresh sage
• 1 Tbsp chopped fresh rosemary
• 2 tsp freshly ground black pepper
• 1 tsp garlic powder

Herb butter & roasting pan

• 12 Tbsp (¾ cup) unsalted butter, softened
• 2 Tbsp finely chopped fresh sage
• 1 Tbsp finely chopped fresh rosemary
• 1 Tbsp finely chopped fresh thyme
• 2 garlic cloves, finely grated
• 1 tsp finely grated lemon zest
• 2 medium yellow onions, quartered
• 2 medium carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 head garlic, halved crosswise
• 1 cup dry white wine
• 1–2 cups unsalted turkey stock, as needed

Important: Use an unbrined, non-enhanced turkey. Salt amounts vary by brand; the dry brine below specifies Diamond Crystal kosher salt.

1. 24–48 hours before roasting, remove giblets and neck. Pat the turkey very dry. Combine all dry-brine ingredients. Loosen skin over breast and thighs; distribute seasoning over the bird and beneath skin without tearing it. Refrigerate on a rack, uncovered, 24–48 hours.
2. On roasting day, combine softened butter, minced herbs, garlic, and lemon zest. Carefully spread most of the butter under the breast and thigh skin and a thin coating over the outside. Do not rinse the bird.
3. Heat oven to 425°F. Arrange onion, carrots, celery, garlic, and turkey neck in a sturdy roasting pan; add wine and 1 cup stock. Set turkey breast-up on a rack above the vegetables.
4. Roast 25 minutes at 425°F, then reduce oven to 325°F. Continue roasting, rotating pan if needed. Add more stock to prevent pan vegetables from burning; loosely shield breast with foil if it browns too quickly.
5. Begin checking with a probe after about 2½ hours; total time may be 3–4 hours or more depending on oven and bird. Verify breast reaches 165°F and innermost thigh reaches at least 165°F; thighs are often best around 175–185°F. Avoid touching bone with thermometer.
6. Rest turkey 30–45 minutes before carving. Reserve pan drippings for gravy; taste them before adding salt to gravy.

CHEF’S NOTE  For a crisp finish, avoid frequent basting. Dry brining and uncovered refrigeration are doing the work. For food safety, do not leave raw turkey at room temperature for extended periods.