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1
Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest.
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2
Wash the turkey inside and out, drain it well and pat it dry with paper towels.
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3
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.
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4
Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap.
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5
Refrigerate for one or two days.
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6
The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge.
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7
The skin will dry out and turn a little translucent.
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8
Preheat the oven to 450 degrees F. Be sure your oven is very clean!
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9
Place the onion, lemon and thyme in the cavity.
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10
Tie the legs together with kitchen string and tie the wings close to the body.
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11
Brush the turkey with the butter and sprinkle it with salt and pepper.
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12
Roast the turkey for 45 minutes, placing it in the oven legs first.
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13
Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees F in the thigh on an instant-read thermometer.
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14
Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes.
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15
Carve and serve with the pan juices.
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16
Buy the book here.
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17
Photograph by Steve Giralt
