Juicy Dry-Brined Roast Turkey with Gravy

Step 1: Mix together the salt rub ingredients.

Step 2: Pat the turkey dry with paper towels, inside and out. Remove the giblets and anything else inside the turkey.

Step 3: Sprinkle 1 teaspoon of the salt rub inside the turkey and spread it around by hand. Turn the turkey upside down and rub 1 teaspoon of the salt rub over the underside.

Step 4: Turn the turkey upright and rub the remaining salt rub over it, using most on the breast. Rub some under the skin if possible.

Step 5: Wrap the turkey snugly in plenty of cling wrap, or place it in a sealable plastic bag.

Step 6: Place the turkey upside down in a baking pan and refrigerate for at least 2 days, up to 3 days.

Step 7: After 24 hours, turn the turkey right side up.

Step 8: After another 24–48 hours, unwrap the turkey. The skin should be moist but not wet; pat it dry if needed. Leave the turkey out for 30 minutes before roasting.

Step 9: Preheat the oven to 220°C/425°F (200°C fan-forced).

Step 10: Put the onion and garlic in a roasting pan. Set a roasting rack on top, if using.

Step 11: Put a bunch of herbs, 2 garlic halves, and 3 tablespoons (45 g) of butter inside the turkey. Tie the drumsticks together with kitchen twine, if desired.

Step 12: Place the turkey upside down on the rack. Twist the wings so they sit on top. Brush the turkey with a little melted butter and sprinkle with a little salt and pepper.

Step 13: Pour the wine into the roasting pan.

Step 14: Roast the turkey for 30 minutes.

Step 15: Using a tea towel, turn the turkey right side up. Brush it with butter and sprinkle with a little salt and pepper.

Step 16: Reduce the oven temperature to 165°C/325°F (150°C fan).

Step 17: Roast the turkey for 45 minutes.

Step 18: Mix the remaining butter with the garlic and herbs. Brush the turkey generously with the garlic herb butter.

Step 19: Roast for another 30 minutes, or until the turkey’s pop-up thermometer indicates it is done or a thermometer inserted between the breast and leg reads 75°C/165°F. Cover loosely with foil if the turkey is browning too much.

Step 20: Transfer the turkey to a serving plate, cover loosely with foil, and rest for 30 minutes before moving it to a platter to carve.

Step 21: Serve the turkey with gravy and/or cranberry sauce.

Step 22: Set the roasting pan, with the garlic and onion still in it, over medium-high heat on the stove. Add the flour and cook for 2 minutes.

Step 23: Add the broth. Use a potato masher to mash the onion and garlic into the mixture, then scrape the bottom of the pan with a wooden spoon. Cook for 3–5 minutes, or until thickened.

Step 24: Strain the gravy into a bowl, pressing down to extract the flavor from the onion and garlic. Transfer it to a gravy boat.