Roast Salted Turkey

If using a self-basting turkey or kosher turkey, do not salt in step 1, and season with salt after brushing with melted butter in step 5. This recipe was developed and tested using Diamond Crystal kosher salt. If you have Morton’s kosher salt, which is denser than Diamond Crystal, use only 4-1⁄2 teaspoons of salt in the cavity, 2-1⁄4 teaspoons of salt for each half of the breast, and 1 teaspoon of salt per leg. Table salt is too fine and is not recommended for this recipe. If serving with GIBLET PAN GRAVY, note that you can complete step 1 of the gravy recipe up to a day ahead, if desired. Begin step 3 once the bird has been removed from the oven and is resting on a carving board. For information on carving the turkey, see CARVING A WHOLE ROASTED TURKEY.

1. Use your fingers or thin wooden spoon handle to gently loosen skin covering breast, thighs, drumsticks, and back of turkey; avoid breaking skin. Rub 2 tablespoons salt evenly inside cavity of turkey, 1 tablespoon salt under skin of each side of breast, and 1-1⁄2 teaspoons salt under skin of each leg. Wrap turkey tightly with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
2. Remove turkey from refrigerator. Rinse off any excess salt between meat and skin and in cavity, then pat dry, inside and out, with paper towels. Add ice to two 1-gallon zipper-lock bags until each is half full. Place bags in roasting pan and lay turkey breast side down on top of ice. Add ice to two 1-quart zipper-lock bags until each is one-third full; place 1 bag of ice in large cavity of turkey and other bag in neck cavity. (Make sure that ice touches breast only, not thighs or legs.) Keep turkey on ice for 1 hour (pan should remain on counter).
3. Meanwhile, adjust oven rack to lowest position and heat oven to 425 degrees. Line V-rack with heavy-duty aluminum foil, poke several holes in foil, and spray foil with vegetable oil spray.
4. Remove turkey from ice and pat dry with paper towels (discard ice). Tuck tips of drumsticks into skin at tail to secure and tuck wings behind back. Brush turkey breast with 2 tablespoons melted butter.
5. Set V-rack in pan, then scatter vegetables into pan and pour water over vegetable mixture. Place turkey, breast side down, on V-rack. Brush turkey with remaining 2 tablespoons melted butter.
6. Roast turkey for 45 minutes. Remove pan from oven and reduce oven temperature to 325 degrees. Using 2 large wads of paper towels, rotate turkey breast side up; continue to roast until breast registers 160 degrees and thighs register 175 degrees, 1 to 1-1⁄2 hours longer. Transfer turkey to carving board and let rest, uncovered, for 30 minutes. Carve turkey and serve with gravy.

ROAST SALTED TURKEY FOR A CROWD

SERVES 14 TO 16
Serve with GIBLET PAN GRAVY FOR A CROWD, if desired.
Substitute 15- to 18-pound turkey for 12- to 14-pound turkey, increasing salt rubbed into cavity to 3 tablespoons and into each side of breast to 1-1⁄2 tablespoons. Increase initial roasting time to 1 hour in step 6; reduce oven temperature to 325 degrees, flip turkey, and continue roasting until it reaches proper internal temperature, 1-1⁄2 to 2 hours longer.

SALTING A TURKEY
1. Use your fingers or thin wooden spoon handle to separate skin from meat over breast, legs, thighs, and back.
2. Rub salt inside main cavity.
3. Lift skin and apply salt over each side of breast, placing half of salt on each end of each side of breast, then massaging salt evenly over meat.
4. Apply salt over top and bottom of each leg.