Ingredients

1 12 to 14-pound turkey, including neck and giblets
1½ tablespoons kosher salt
¼ cup extra-virgin olive oil

Vegetables and Seasonings
1 pound carrots, peeled and cut into 2-inch chunks
2 large onions, peeled and chopped into 1-inch pieces
¾ pound celery , rinsed and cut in 2-inch chunks
1 ounce dried porcini mushrooms, crumbled into 1/2-inch pieces
1 tablespoon whole black peppercorns
6 sprigs fresh rosemary
¼ cup extra-virgin olive oil
1 teaspoon kosher salt, if needed
6 cups Vegetable broth

Reduced Balsamic for Glazing the Turkey (optional)
1¼ pint balsamic vinegar
1 tablespoon honey
1 bay leaf
Choose one of the following (optional)
4 whole cloves
fresh rosemary, a tender branch with lots of needles
fresh thyme, several small sprigs with lots of leaves

Description

A Whole Roast Turkey Is Still Something Special On Our Table. And After Years Of Thanksgiving And Christmas Feasts And Birthday Dinners I Have Perfected The Two-stage, Wet-then-dry Turkey Roasting Procedure That I Present Here. It's Unusual But It Works.

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