Garlic & Onion Sea Salt Brined Turkey
1 Tbs. Roasted Garlic Premium Salt
1 Tbs. Roasted Onion Premium Salt
1 Tbs. Nantucket Seasoning Blend
1 Tbs. Fleur de Sel Premium Salt
1 12-14lb whole turkey
3 cups chicken or turkey broth
Place roasted garlic salt, roasted onion salt, Nantucket seasoning, and fleur de sel in a medium bowl and stir to combine the brine blend.
Remove the turkey from its packaging, remove the neck and giblets from the cavity, and pat the turkey dry with paper towels. Using your hands, gently loosen the skin around the breasts and thighs, careful not to tear the skin. Rub half of the brine blend under the skin (breasts and thighs) and then rub the remaining half over the skin (top, bottom, and sides). Place the turkey on a wire rack lined roasting pan and place in the refrigerator, uncovered, for a minimum of 3 days.
Before roasting, remove the turkey from the refrigerator, and let rest for 1 hour at room temperature.
Preheat oven to 350°F. Add broth to the bottom of the pan (you can also line the bottom of the pan with foil to make clean-up easier). Flip the turkey to breast-side down on the roasting rack and place it in the oven. Roast for 1 hour, remove the turkey from the oven, carefully flip the turkey breast-side up, and return to the oven. Continue to roast the turkey for 2-3 more hours or until the internal temperature (thickest part of the breast) reaches 165°F. If your turkey is beginning to get overly brown in places, tent those areas with aluminum foil. Remove the turkey from the oven and set it aside to rest for 30 minutes before slicing and serving. Optional: use the broth and drippings on the bottom of the pan to make gravy.