Resting 72 hours
Cooking 2 hours
- 5 tsp salt
- 2 tsp chopped thyme
- 3 garlic cloves, finely chopped
- 1 turkey, about 10 lb
- ¹⁄³ cup unsalted butter
- 2 cups white vermouth, white wine or white port
- 2 tbsp unbleached all-purpose flour
- 1 tbsp honey
- salt and pepper
- In a bowl, combine the salt, thyme and garlic. Set the salt mixture aside.
- Place the turkey, breast side up, in a large glass dish. Season the inside of the turkey with 1 tbsp of the salt mixture. Sprinkle the remaining salt on the turkey breast and legs. Cover with plastic wrap and refrigerate for 3 days.
- With the rack in the lowest position, preheat the oven to 425° F.
- Place the turkey in a large roasting pan on a wire rack, breast side up. Pat the turkey dry with paper towels and brush with ¼ cup of the butter.
- Pour 2 cups of the broth and the vermouth into the roasting pan. Roast the turkey for 30 minutes. Reduce the oven heat to 325° F and continue roasting for about 90 minutes or until a meat thermometer inserted into the thigh without touching the bone reads 180° F. Transfer the turkey to a serving platter and let rest for about 30 minutes, without covering with foil.
- Deglaze the roasting pan with the remaining broth, scraping up any browned bits. Skim off any fat. Set aside.
- In a saucepan over medium-high heat, melt the remaining butter. Whisk in the flour and cook until the mixture begins to brown, about 2 minutes. Whisk in the reserved cooking juices and the honey. Bring to a boil, whisking constantly. Reduce the heat. Simmer for about 5 minutes or until the sauce thickens. Season with salt and pepper.
Note Dry curing can be done with fresh or frozen turkey. The frozen turkey will thaw and cure at the same time in the fridge.