Serves 6-8
Ingredients:
1 each (12 to 14lb) turkey, neck, and giblet bag removed
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon Pepe e Aglio Seasoning
3 tablespoons Porcini & Sage Infused Olive Oil
¾ container (3oz) Fleur de Sel
4 cups chicken or turkey broth
Balsamic Glaze:
¼ cup brown sugar
¼ cup Bianco White Balsamic
¼ cup fresh squeezed orange juice
Instructions
Rinse the turkey with cold water and pat dry with paper towels. Place the turkey in a wire rack-lined roasting pan and loosen the skin around the breast and thighs.
Place rosemary, thyme, Pepe e Aglio, and Porcini & Sage Infused Olive Oil in a medium bowl and stir to combine.
Using your hands, gently rub the herbed olive oil under the turkey's skin. Then, rub the salt all over the outside of the turkey, making sure to coat it entirely. Place the roasting pan and turkey, uncovered, in the refrigerator to dry brine for 24 hours.
Once the turkey has brined, remove it from the refrigerator and set it aside to rest at room temperature for 30 minutes. Remove any excess liquid accumulated in the bottom of the roasting pan and replace it with the broth.
Preheat the oven to 350°F.
While the oven is preheating, place brown sugar, balsamic, and orange juice in a small saucepan. Whisk to combine and bring to a low simmer over medium-low heat. Simmer for 5 minutes or until the sugar has dissolved. Remove from the heat and set aside.
Place the turkey in the oven and roast for 2 ½ to 3 hours, basting it with the glaze every hour until the internal temperature has reached 160°F.
Remove the turkey from the oven and set aside to rest for 30 minutes before slicing and serving. Use the pan drippings to make gravy.
