Ingredients

• 17 lb - to 7.7 kg turkey
• 70 g - 2.5 oz fine sea salt (see table for other turkey weights)
• 1 tsp - 5g baking powder (not baking soda!)
• 1 lemon zest only
• A few sprigs fresh thyme chopped
• 10 medium fresh sage leaves chopped
• 2 onions halved
• 2 celery stalks cut in pieces
• 1 large carrot cut in pieces
• 1 head garlic halved
• ½ lemon cut in two
• 1 tbsp olive oil
• 1 tsp soy sauce
• Black pepper
• 4-5 cups chicken stock for the jus
• 1 bay leaf
• 1 tsp flour
• 1 tsp soft butter

Cooking Time Guide by Weight

Oven Temperature Roast at 325°F 163°C the entire time For extra colour at the end, raise to 435°F 225°C for 10 to 15 minutes only if needed

Pull Temperatures Breast: pull at 145 to 150°F 63 to 65°C Thigh: pull at 167 to 172°F 75 to 78°C Rest: 30 to 45 minutes, loosely covered

Final Rested Temperatures Breast finishes at 154 to 158°F 68 to 69°C Thigh finishes at 176 to 182°F 80 to 83°C

Precision Formula For a dry-brined, unstuffed turkey roasted at 325°F 165°C:

Roast 5 to 6 minutes per 100 g or Roast 11 to 13 minutes per pound

This timing takes you to the pull-temps above, assuming the bird starts close to room temperature after its dry-brine rest.

Dry-Brine Salt Table in metric for accuracy

(Fine sea salt, total amount for whole turkey)

Use 9 grams of fine sea salt per 1kg of turkey.

Use 0.14oz of fine sea salt per 1lb of turkey

Turkey Weight Salt Needed (fine sea salt)

4.0 kg  36 g

4.5 kg  41 g

5.0 kg  45 g

5.5 kg  50 g

6.0 kg  54 g

6.5 kg  59 g

7.0 kg  63 g

7.5 kg  68 g

8.0 kg  72 g

8.5 kg  77 g

9.0 kg  81 g

9.5 kg  86 g

10.0 kg  90 g

Steps

• Step 1

  Pat the turkey dry. Gently loosen the skin over the breast from both ends using your fingers so you can reach the meat underneath.

• Step 2

  Mix the salt, baking powder, lemon zest, a few thyme sprigs and sage. Separate into 3 equal portions. Rub two thirds of this mix directly on the meat under the skin. Rub the rest on the outside and in the cavity.

• Step 3

  Place the turkey on a rack set over a tray. Refrigerate uncovered for 36 to 48 hours. (For a small turkey, 24 hours is enough) This lets the salt move inside and dries the skin for crispness.

• Step 4

  On cooking day, take the turkey out for 30 minutes. Pat the skin dry. Rub the skin lightly with olive oil. Do not add extra salt.

• Step 5

  Heat a convection oven to 325°F 165°C. (Regular oven 350°F 175°C.) Fill the roasting tray with the onions, celery, carrot, garlic and lemon. Add a few thyme and sage leaves. (Note: I used a small lemon on video, half or a quarter is enough) Set the turkey breast side up on the rack over the vegetables.

• Step 6

  Roast until the breast reaches 145 to 150°F 63 to 65°C at the thickest part, and the thighs reach 167 to 172°F 75 to 78°C. Use a thermometer for accuracy. If the skin needs extra colour at the end, raise the heat to 435°F 225°C for the last 10 to 15 minutes while watching closely. (If you don’t have a thermometer, pierce the thickest part of the breast with a skewer. If the juices run clear with no pink tint, you’re close to safe territory.

• Step 7

  Remove from the oven and rest 30 to 45 minutes on a rack, uncovered for 15 minutes then loosely covered with foil. Carryover heat will lift the breast to about 154 to 158°F 68 to 69°C, the sweet spot for juicy meat. (Note, for safety reasons it’s recommended to reach a target of: 75°C – 165°F in the deepest part of the breast and thigh. But most Chef’s as myself, don’t follow that rule)   

• Step 8

  Make the beurre manié by mixing 1 tsp flour with 1 tsp soft butter until smooth.

• Step 9

  Make the jus. Place the tray on the heat. Add a splash of white wine, reduce by half, add the soy sauce and a ladle of dark chicken stock. Scrape the brown bits. Add a bay leaf. Simmer, then whisk in small pieces of the beurre manié until lightly thickened. Strain. Optional, finish by whisking in softened butter.

• Step 10

  Carve the turkey. Spoon over the glossy jus.