HERB ROASTED TURKEY IN THREE STEPS

COURTESY JIM MILLS FEEDS 8-10

1 all-natural young turkey, 12-14 pounds 1½ cups kosher salt ½ cup sugar 1 yellow onion, finely diced ¼ cup carrot, peeled and finely diced ¼ cup celery leaves, loosely packed ¼ cup Italian parsley leaves, loosely packed ¼ cup garlic, roughly chopped 1 bunch green onion, white parts only, sliced thin 20 leaves fresh sage ½ cup butter, unsalted, melted 1 teaspoon dry mustard 1½ teaspoon black pepper, ground ½ cup olive oil (in mister or spray can)

STEP 1: THE CURE

Remove neck and giblet bag from turkey and wash well in cold water inside and out. Remove the plastic doneness indicator from the breast if supplied. Remove tips and second joints and reserve for gravy (see recipe, page D8). Let the bird drain, then pat dry with paper towels inside and out. Mix together the kosher salt and sugar in a bowl. Place turkey in a shallow pan. Begin by placing 1 cup of the cure in the cavity. Use your hand to spread it as evenly as possible all around the inside. Turn bird onto breast and pour about ½ cup of the cure onto the roasting pan. Scoop up some of this with your hand and rub the cure onto back of the bird. It should be thick but uniform. Turn the bird on its back and set in the roasting pan. Pour remaining cure over the bird, using your hand to pack it onto the breast, legs and thighs. It should be applied thickly, as if the turkey were frosted with snow. Set the pan on the counter and let stand at room temperature for 1 hour. After an hour has elapsed, wash the bird with cold running water inside and out very thoroughly. It is important that all the curing mix be removed. Let the bird drain in the sink for a few minutes, turning it variously to facilitate removal of as much water as possible. Pat dry inside and out with paper towels.

STEP 2: THE RUB

While the bird cures, prepare the rub. Place yellow onion, carrot, celery leaves, parsley, garlic, green onion, sage, butter, dry mustard and pepper in a blender jar. Set blender jar on motor and purée until a chunky paste is formed. When the cured bird has drained, towel it off again inside and out, and place about half the rub in the cavity. Spread it as before, then truss or use the plastic trussing found on most turkeys. Start spreading the rub on the outside, beginning with the back. When this is done, set the bird on its back on an oiled rack set in a shallow roasting pan. Spread the rub in a layer over the breast and on the thighs and legs. Spray well with oil.

STEP 3: THE ROAST

Place the bird in an oven preheated to 375 degrees. Roast for 40 minutes, turning the pan and spraying the turkey with more oil about halfway through. After 40 minutes, remove the turkey and set aside. Turn oven off and open the door to let heat escape for 5 or 6 minutes. Then close door and turn oven on; set to 250 degrees. Cover the turkey with aluminum foil, crimping around the edges but not touching the breast. Return turkey to the oven. Baste after 25 minutes or so, and again every 25 minutes or so thereafter. Roast turkey until a thermometer inserted in the inner thigh — but not touching the bone — reads 165 degrees. Depending on the size, this should take about 2½ hours. When the turkey is cooked, carefully remove the roasting pan from the oven. Remove foil and let stand at room temperature for 15-20 minutes before carving. Using a baster, put drippings in a fat separator or measuring cup and let stand 10 minutes to allow fat and stock to separate. After removing the fat, the drippings may be used to finish the gravy or drizzled over the meat after carving.