Turkey and Perfect Gravysave
"I'm always on the quest for the perfect bird. Consequently, I've roasted turkeys in more ways than you can imagine. But in recent years, I've settled on a method that is easier than brining (which imparts great flavor but takes up so much room) and produces fantastic results. Though it seems like an excessive amount of salt, the meat becomes perfectly seasoned within, and any excess is pushed back to the surface and wiped away before roasting...."
INGREDIENTS
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FOR THE TURKEY
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1 tablespoon salt, for every five pounds
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1 16-20 pound fresh free-range turkey
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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1 1/2 teaspoon dried sage
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grated zest from one orange
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1 stick butter, softened
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FOR THE GRAVY
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1/2 cup dry white wine (or turkey stock)
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Drippings from turkey
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1/4 cup flour, whisked into 1 cup of turkey stock until smooth
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2 cups turkey stock
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Salt and pepper
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