Orange and Herb Dry-Brined Turkey

Voorbereiding

A simple citrusy dry brine is the secret to this Thanksgiving centerpiece. Try to let it brine for a full 24 hours if possible, which yields the juiciest, most flavorful meat. 

*This recipe originally ran in the US on HexClad.com.

1. Place turkey in the rack of a HexClad Large Hybrid Roasting Pan. Using paper towels, pat dry inside and out. 
2. Zest the oranges into a small bowl and mix in salt, pepper, and thyme. Reserve the oranges. Rub salt mixture all over the turkey, slipping under the skin, where possible, and into the cavity. Transfer roasting pan to the fridge and chill the turkey, uncovered, for at least 8 hours and for up to 24. Remove from the fridge and let sit at room temperature for one hour before roasting. 
3. Preheat oven to 425°F/220°C. Half two of the zested oranges. Tuck two halves in the main cavity along with 2 sprigs of sage, then tuck the remaining orange halves and sage in the neck cavity. Rub turkey with olive oil and tie legs together with kitchen twine. Roast for 30 minutes, then remove from oven. Lower oven temperature to 375°F/190°C. 
4. Pour 2 cups/480 ml wine and 1 cup/240 ml water into roasting pan under the rack. Return turkey to oven and roast, rotating once halfway through, until an instant-read thermometer inserted in the thickest part of the breast registers 160°F/70°C, 1½ to 2 hours depending on the size of your bird. Start checking after 1 hour, and add more water to the bottom of the roasting pan, a cup at a time, if it starts to dry out. 
5. Lift turkey in rack and tilt it over the roasting pan so any juices in the cavity run out. Transfer turkey to a carving board and let sit, covered in foil and a dish towel, for at least 30 minutes before carving. 
6. Add remaining ½ cup/120ml wine to drippings in roasting pan and stir to scrape up any browned bits. Strain into a measuring cup or fat separator and let sit for 10 minutes for fat to rise to the surface. Skim and discard fat, then transfer 2 cups/480ml to a HexClad 2QT/2 L Hybrid Saucepan. Heat over medium-high until boiling. Spoon about ¼ cup/60ml broth into a small heatproof bowl and whisk in cornstarch, then whisk slurry back into saucepan. Continue to boil, stirring often, until gravy thickens, about 5 minutes. 
7. Juice the remaining orange and stir ¼ cup orange juice into gravy. Remove from heat and whisk in cubed butter until smooth. Season with salt and pepper. Keep warm until ready to serve. 
8. To serve, arrange carved turkey on a serving platter and serve gravy alongside.