Sage Roasted Turkey with Citrus

Ingredients

• 15 pound turkey
• 1 large white onion (cut into chunks)
• 2 large carrots (cut into chunks)
• 2 stalks celery (cut into chunks)
• 1/2 cup unsalted butter (melted)
• 1/2 cup dry white wine (or chicken broth)
• 2 oranges (juice only)
• 1 head garlic (top 1/3 cut off)
• extra sprigs of fresh sage
• 3 Tablespoons kosher salt
• 1 Tablespoon brown sugar
• 2 Tablespoons fresh thyme (rougly chopped)
• 2 Tablespoons fresh sage (roughly chopped)
• 2 oranges (zest only )
• 1 teaspoon black pepper

Instructions

1. 1

   --- Dry Brine the Turkey ---

2. 2

   Mix: Place all the ingredients in a small food processor and pulse several times. The salt mixture will be a light green.

3. 3

   Prep: Remove the turkey from the wrapping and place the turkey on a clean roasting pan aor large baking sheet. Remove the giblets and neck from inside the cavity. You can discard or save for another use. Remove or discard any plastic or metal cages. Pat the turkey dry, inside and out, using paper towels.

4. 4

   Season: Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey and rub it in. Gently loosen the skin over the breast and meaty part of the legs. Rub 4 teaspoons of the salt mixture into the meat of but under the skin. Then sprinkle the remaining salt mixture over all the outside of the turkey. Rubbing it into the skin.

5. 5

   Brine: Bend the wings back and tuck under the breast. Place the turkey breast side up uncovered into the refrigerator for at least 1 day up to 3 days.

6. 6

   --- Roast the Turkey ---

7. 7

   Preheat: Allow the turkey to sit at room temperature for one hour before roasting. Preheat hte oven to 425 F degrees.

8. 8

   Baste: Place the rack in your roasting pan. Brush the turkey on both sides with the melted butter. Add the turkey to the pan breast side down.

9. 9

   Assemble: Place the vegetables, garlic, and herbs around the side of the turkey. You can add some inside the cavity if you like. Truss the turkey if you like. Pour in the orange juice and white wine.

10. 10

    Roast for 45 minutes. Remove the turkey from the oven and carefully flip it breast side up. Baste with the pan juices. Return to the oven and reduce the heat to 350 degrees. Cook the turkey until it reaches the temp of 165º for the breast and 175º for the thighs. The meat will rise an additional 10º continuing to cook as it rests. Plan on 13 to 15 minutes per pound for the total time. If your turkey isn't producing enough juices you can add water or broth to prevent the bottom from burning.

11. 11

    Rest: Remove from the oven and allow the turkey to rest for 20 minutes before slicing.