Instructions

1. 1

   Four days prior to the day you intend to roast the turkey, blend the herbs with the oil in a small bowl. Take out the neck and giblets from the turkey, setting them aside for stock if desired. Gently separate the skin around the shoulders and the cavity of the bird. Carefully insert your hands beneath the skin to detach it from the breast, thighs, and drumsticks.

2. 2

   Mix together the olive oil and herbs. Generously apply this herb mixture beneath the skin onto the meat. Smooth the skin back into its original position.

3. 3

   Sprinkle salt both inside the cavity and on the outer skin. Tuck the wing tips behind the neck and secure the legs together using kitchen twine. Place the turkey into a large food-safe plastic bag (like a turkey-sized roasting bag) and seal it. Then, place this bag inside a second bag and seal that as well.

4. 4

   From Day 1 to Day 3: Set the turkey on a rimmed baking sheet and refrigerate it, flipping the turkey over each day for a total of 3 days.

5. 5

   On Day 4: Take the turkey out of the bags and gently dry it using paper towels. Move it to a sizable roasting pan and leave it in the refrigerator uncovered overnight to allow the skin to air-dry.

6. 6

   When ready, take the turkey out of the refrigerator and let it sit at room temperature for about 1 to 3 hours. Position the turkey breast side up on a rack (lightly coated with oil) in a shallow roasting pan that is 2 to 2½ inches deep.

7. 7

   Adjust a rack to the bottom third of the oven and preheat it to 350°F using the convection roast setting. If you are using a probe thermometer, insert it into the thickest part of the thigh, ensuring it does not touch the bone, and set the target temperature to 170°F. Roast the turkey until the thermometer indicates 170°F in the thickest part of the thigh, which should take approximately 1 1/2 to 2 hours, depending on the turkey's size. Allow the turkey to rest for 30 minutes before carving to let the juices redistribute.

8. 8

   Adjust a rack to the bottom third of the oven and preheat to 425°F. Roast the turkey for the first hour, then decrease the temperature to 325°F.

9. 9

   Continue roasting until an instant-read thermometer shows 170°F in the thickest part of a thigh, which will take about 1 3/4 to 2 hours. Once done, let the turkey rest for 30 minutes before carving to ensure the juices stay intact.

Nutrition Information

Notes & Tips

• If you don't have 4 days to brine your turkey, and choose to do it less time it will still taste fine!!
• Nutrition is based on turkey breast no skin.