This gluten-free and dairy-free recipe features a dry brined turkey roasted with a sweet and salty glaze of olive oil and maple syrup, resulting in juicy meat and a beautifully roasted bird.
1: Combine ½ cup kosher salt with 2 tbsp baking powder for the dry brine.
2: Remove giblets from turkey, drain excess liquid, and pat the turkey dry.
3: Rub the dry brine all over the turkey, ensuring to get it inside the cavity.
4: Transfer the brined turkey to the refrigerator uncovered for at least 24 hours.
5: Remove turkey from refrigerator one hour before roasting; preheat oven to 350°F.
6: To make the glaze, combine olive oil, maple syrup, pinch of salt, pepper, and fresh thyme in a bowl and whisk well.
7: Stuff the turkey with the orange, apple, garlic, shallot, and fresh herbs.
8: Cross the legs, pin the cavity closed, and truss the turkey.
9: Brush glaze all over the exterior and under the skin of the turkey.
10: Tent with foil and roast until internal temperature reaches 160°F in the thickest part of the breast.
11: Remove foil midway and baste with glaze until deep brown, tenting again if it browns too much.
