Servings: 8 Servings Level: Intermediate Total: 3 hr 20 min Prep: 30 min Inactive: 20 min Cook: 2 hr 30 min Yield: 8 servings

Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon minced fresh thyme leaves 1 tablespoon minced fresh thyme leaves
Grated zest of 1 lemon Grated zest of 1 lemon
1 (12- to 14-pound) fresh turkey 1 (12- to 14-pound) fresh turkey
1 large yellow onion, unpeeled and cut in eighths 1 large yellow onion, unpeeled and cut in eighths
1 lemon, quartered 1 lemon, quartered
8 sprigs fresh thyme 8 sprigs fresh thyme
4 tablespoons (½ stick) unsalted butter, melted 4 tablespoons (½ stick) unsalted butter, melted
Make-Ahead Turkey Gravy with Onions & Sage (see recipe) Make-Ahead Turkey Gravy with Onions & Sage (see recipe)

Two or three days before you plan to roast the turkey, combine 3 tablespoons of salt, the minced thyme, and lemon zest. Wash the turkey inside and out, drain it well, and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap it tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.
Preheat the oven to 350 degrees. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon, and thyme sprigs in the cavity. With kitchen string, tie the legs together and the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.
Roast the turkey for 2 to 2¼ hours, until the breast meat registers 165 degrees (put the thermometer in sideways) on an instant-read thermometer. Remove from the oven and place the turkey on a platter. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees. Remove the dark meat to the platter with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.
Pour a ¼-inch layer of the gravy into a large (12 × 16-inch), ovenproof serving platter (make sure it’s ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.
MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE (Makes 4 Cups)
6 tablespoons (¾ stick) unsalted butter
1 large red onion, halved and sliced ¼ inch thick
4 large garlic cloves, peeled and halved
6 tablespoons all-purpose flour
4 cups good chicken stock, preferably homemade
2 tablespoons Cognac or brandy
10 large fresh sage leaves
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as Pinot Grigio
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1½ minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

You'll start by making a dry brine. The dry lemon-herb salt mixture is sprinkled directly onto the turkey (instead of dissolved in liquid in which to submerge the bird). And let me tell you: this alone won me over. Dry brines are often quicker and easier than wet brines, and they don't require a huge heavy vessel to slosh around in. I was already a fan.  You'll start by making a dry brine. The dry lemon-herb salt mixture is sprinkled directly onto the turkey (instead of dissolved in liquid in which to submerge the bird). And let me tell you: this alone won me over. Dry brines are often quicker and easier than wet brines, and they don't require a huge heavy vessel to slosh around in. I was already a fan.
Ina says you can brine for up to two days — and I recommend that full time, as longer is often better when it comes to brines. Then the bird is unwrapped and returned to the fridge where it air dries for another 24 hours. Then the bird goes into a roasting pan and is stuffed with onion, lemon, and thyme; brushed with melted butter; and roasted at 325°F (no up-and-down temps, thankfully) until the meat reaches proper temperature. Let the whole thing rest for at least 20 minutes, then serve.barefoot contessa  Ina says you can brine for up to two days - and I recommend that full time, as longer is often better when it comes to brines. Then the bird is unwrapped and returned to the fridge where it air dries for another 24 hours. Then the bird goes into a roasting pan and is stuffed with onion, lemon, and thyme; brushed with melted butter; and roasted at 325°F (no up-and-down temps, thankfully) until the meat reaches proper temperature. Let the whole thing rest for at least 20 minutes, then serve.barefoot contessa
To sum up? This recipe delivered. The dry, taut, air-dried skin crisped up and turned golden like a dream. This was definitely a turkey to photograph and post. And despite the recipe calling for more salt before the bird goes in the oven (which was the tipping point for over-salting in other recipes), neither the skin nor meat turned out too salty and I could actually taste the lemon and herbs. It gave both the skin and meat a bit of sophistication on top of deliciousness.| Find more great recipes online at barefootcontessa.com/recipes  To sum up? This recipe delivered. The dry, taut, air-dried skin crisped up and turned golden like a dream. This was definitely a turkey to photograph and post. And despite the recipe calling for more salt before the bird goes in the oven (which was the tipping point for over-salting in other recipes), neither the skin nor meat turned out too salty and I could actually taste the lemon and herbs. It gave both the skin and meat a bit of sophistication on top of deliciousness.| Find more great recipes online at barefootcontessa.com/recipes