Down-home DELICIOUS

Martina's holiday feast starts with an irresistibly juicy turkey and generous helpings of family-favorite sides

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Martina's Roast Turkey with Gravy

A dry brine helps lock in tons of succulent flavor in this traditional holiday main

Turkey:

1 12- to 15-pound turkey, thawed if frozen

½ cup Diamond Crystal kosher salt

2 Tbs. baking powder

½ cup vegetable oil

1 Tbs. poultry seasoning

3 cloves garlic, crushed

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 sprigs fresh sage

2 lemons, quartered

1 orange, cut into wedges

Gravy:

¼ cup all-purpose flour

3 cups chicken stock

Turkey: Remove any packets or remaining parts inside turkey. Pat turkey dry inside and out with paper towels. Combine salt and baking powder in small bowl. Sprinkle salt mixture inside turkey cavity lightly, then sprinkle liberally all over outside. (Turkey should be well-coated but not fully encrusted.) Discard any excess. Refrigerate turkey, uncovered, for 24 hrs.

When ready to roast, let turkey come to room temp. for 1 hr. Meanwhile, heat oil in a small saucepan over medium-low heat. Add poultry seasoning and garlic; cook on low for 5 min., then turn off the heat and let cool completely. Discard garlic.

Heat oven to 425°F. Set turkey on a rack set in a stovetop-safe roasting pan. Add thyme, rosemary, sage, lemons and orange to cavity. Tie legs with butcher's twine and fold back the wings for even cooking. Reserve 2 Tbs. infused herb oil, then brush turkey all over with remaining oil.