This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. Recipe takes 3 days, plus turkey cooking time.
1 (12- to 16-pound) turkey
Kosher salt
1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1
tablespoon of salt into a bowl for every 5 pounds the turkey weighs
(for a 15-pound turkey, you'd have 3 tablespoons).
2. Sprinkle the inside of the turkey lightly with salt. Place the
turkey on its back and salt the breasts, concentrating the salt in the
center, where the meat is thickest. You'll probably use a little more
than a tablespoon. It should look liberally seasoned, but not
over-salted.
3. Turn the turkey on one side and sprinkle the entire side with salt,
concentrating on the thigh. You should use a little less than a
tablespoon. Flip the turkey over and do the same with the opposite side.
4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out
the air and seal tightly. Place the turkey breast-side up in the
refrigerator. Chill for 3 days, turning it onto its breast for the last
day.
5. Remove the turkey from the bag. There should be no salt visible on
the surface and the skin should be moist but not wet. Place the turkey
breast-side up on a plate and refrigerate uncovered for at least 8
hours.
6. On the day it is to be cooked, remove the turkey from the
refrigerator and leave it at room temperature at least 1 hour. Preheat
the oven to 425 degrees.
7. Place the turkey breast-side down on a roasting rack in a roasting
pan; put it in the oven. After 30 minutes, remove the pan from the oven
and carefully turn the turkey over so the breast is facing up (it's
easiest to do this by hand, using kitchen towels or oven mitts).
8. Reduce the oven temperature to 325 degrees, return the turkey to the
oven and roast until a thermometer inserted in the deepest part of the
thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours
total roasting.
9. Remove the turkey from the oven, transfer it to a warm platter or
carving board; tent loosely with foil. Let stand at least 30 minutes to
let the juices redistribute through the meat. Carve and serve.
--Recipe from the LA Times Test Kitchen