2-1/2 tablespoon Kosher salt and 1/4 teaspoon freshly cracked black pepper
Several sprigs each of rosemary and sage whole and chopped
Finely grated zest of two oranges or clementines
4 whole cloves garlic
1 tablespoon extra virgin olive oil (15 milliliters)
1 teaspoon smoked paprika (5 milliliters)
1 cup dry sherry (250 milliliters)
24 hours prior to roasting, remove little bag of giblets and turkey neck from turkey cavity. For additional flavour to pan drippings, roast neck and giblets in pan beside turkey. Ensure that you have the bottom shelf of fridge available that fits your turkey overnight.
Combine the kosher salt and ground pepper together and blend. With bird in roasting pan, preferably on a rack, sprinkle inside of turkey cavity with two teaspoons. of mixture. Sprinkle another two teaspoons over legs and wings, making sure to sprinkle from a height to ensure light dusting. Lastly sprinkle the remainder of salt mixture evenly over breast area with a light dusting. Transfer to fridge and let brine uncovered for 24 hours-28 hours.
Preheat oven to 325 D F.
The following day, remove turkey from fridge. DO NOT rinse or skin will not crisp up. Stuff cavity with several sprigs of fresh herbs and two cloves garlic.
Drizzle with olive oil to allow herbs to stick. Combine the paprika and chopped herbs and grated orange zest together and sprinkle over entire surface of turkey.
Pour sherry around turkey and add the two other garlic cloves and roast, breast side up, at 325 degrees F., until thermometer inserted into thickest part of breast reads 170 D degrees F., approximately three hours. Note that time can vary.