1 turkey (10 to 12 pounds)

½ cup coarse kosher salt

1-teaspoon black pepper

1 lemon, zested and quartered

1 lemon, zested and quartered

1 bunch mixed fresh thyme, rosemary and sage

1 head garlic, halved

2 cups apple juice

2 cups water

1 onion, peeled and quartered

1 apple, quartered

4 stocks celery, washed and cut in 6 in logs

¼ cup neutral oil, such as grape seed or canola


1. In a small bowl mix well the salt, pepper, lemon and orange zest.
2. Remove the wrapping from the turkey and remove any giblets from the cavity. Dry the turkey well and then generously rub turkey all over including inside the cavity with the seasoning from above. Stuff the herbs, citrus wedges and garlic clove in the cavity of the turkey.
3. Transfer to a pan cover with plastic wrap of a large bag and let cure in the fridge for 24 hours.
4. Remove turkey from fridge and wrapping and pat dry. Let sit for 1 hour at room temperature on the counter. This will help to bring the turkey closer to room temperature and to dry out the skin to help crisp it
5. Heat oven to 450 degrees. In the bottom of a large roasting pan, add the apple juice, water, onion, apple and celery. Using a pastry brush and the oil brush the skin of the turkey skin generously with oil to coat.
6. Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover wing tips with aluminum foil to prevent burning. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

Presented by: Knox Provisions

Date: 11/23/16