Ingredients:

  • 1 12 pound turkey, preferably free-range

  • 2 Tbsp. Siena Seasoned Salt, more as needed 

  • ¼ cup extra virgin olive oil  

  • 2 small onions, quartered 

  • 1 small carrot, peeled and cut into large chunks 

  • 1 stalk celery, cut into large chunks 

  • 4 large cloves garlic, peeled and smashed 

  • 1 bunch fresh thyme  

  • 1 bunch fresh rosemary  

  • 2 cups water, more as needed 

  • 1 cup white wine 

Directions:

  • Thaw and rinse the turkey, then pat dry with paper towels. 

  • Liberally season the turkey inside and out with Siena, carefully seasoning between the skin and meat only if you can manage to do so without tearing or damaging the skin.

  • Refrigerate for 48 hours well wrapped or placed in a large plastic bag.

  • Remove from refrigerator and gently pat dry; allow to rest, uncovered, for at least one hour at room temperature. 

  • Preheat oven to 450°F, or 425°F if using convection. Position the oven racks to allow for the turkey to fit comfortably. 

  • Rub the turkey thoroughly with the olive oil inside and out and season lightly with additional Siena. 

  • Fill the turkey cavity with the vegetables, garlic and herbs.

  • Truss the turkey (see directions below).

  • Place the turkey onto a deep roasting pan lined with a wire rack and pour the water and wine into the pan beneath the bird.

  • When the oven is preheated, roast the turkey, uncovered, for 35 minutes. This initial high heat blast will help to create a crisp, well-browned skin.

  • After 35 minutes, drape aluminum foil over the turkey’s breast area and reduce heat to 350° (or 325°if using convection) and continue roasting for an additional 2 hours. Add more water to the pan as needed. 

  • When an instant read thermometer registers 165° at the thickest part of the breast, remove it from the oven and allow to rest (tented with aluminum foil) at room temperature for thirty minutes before carving. 

Directions for Trussing: 

  • Butchers twine is available at most butcher shops, meat counters or gourmet shops. A four-foot package is plenty. 

  • Start by tucking the wing tips behind the shoulders to keep them in place and prevent burning.

  • Drawing the string up into two equal lengths, wrap the center of the string around the turkey’s neck.

  • Bring each side of the string back around the breast plate and tie a tight knot directly at the base of the breasts, thus plumping up the breasts. 

  • Next, cross the turkey's legs, bring each end of string around and loop around each leg and tightly tie the legs together. Cut off any remaining twine.