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1
Three days before cooking the turkey, rinse, clean and dry the turkey thoroughly.
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2
In a food processor, pulse the salt, granulated garlic, black pepper, bay leaves, thyme, orange zest and rosemary until still coarse but uniform, about 10 times.
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3
Rub the inside of the turkey with the salt mix.
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4
Then carefully slip your fingers under the breast skin and rub a liberal amount UNDER the skin.
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5
Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg.
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6
Repeat on other side.
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7
Place the bird in a large zipper-top bag or brining bag.
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8
(If neither is available, cover in plastic wrap.)
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9
Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf).
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10
Leave in the fridge for 3 days.
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11
On the night before cooking, remove the turkey from the fridge and take it out of the plastic.
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12
The skin should be dry and the salt should be dissolved.
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13
If any large patches of moisture are present, wipe with paper towels.
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14
Place back in the fridge, uncovered, for another 8 hours to dry out.
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15
On the day of, take the turkey out of the fridge 1 hour before cooking.
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16
Preheat the oven to 425 degrees F. Fit a roasting pan with a wire v-rack.
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17
Put the turkey in the roasting pan and brush with the melted butter.
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18
Roast for 30 minutes.
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19
Turn the heat down to 325 degrees F and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours.
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20
Let the turkey rest for 30 to 45 minutes before carving.
