This moist and juicy turkey is dry brined with sage and citrus to seal in natural juices while yielding a perfectly crisp skin. A delicious flavor with very little hands on time!
Place all the ingredients in a small food processor and pulse several times. The salt mixture will be a light green.
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.
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. Running it into the skin.
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.
Roast the Turkey
Allow the turkey to sit at room temperature for one hour before roasting. Preheat hte oven to 425 F degrees.
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.
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.
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.
Remove from the oven and allow the turkey to rest for 20 minutes before slicing.
Notes
The quantities for brining the turkey are for a 15 pound bird. Adjust accordingly.
You can brine a partially frozen turkey but it may be hard to loosen the skin properly.
You must use kosher salt, not table salt.
Do not brine kosher or self basting turkey. They were brined before packaging.
Add additional water to stock if all the liquid evaporates from the bottom of the pan.
How to Truss a Turkey
Tuck the wing tips behind the shoulders to lock them into place.
Cross the t ends of the drumsticks one over the other.
Wrap twine around them and make a regular (overhand) knot to secure them.