Rinse turkey with water, inside and out, then pat dry with paper towels. Remove any remaining feathers from the turkey with tweezers.
Rub the turkey all over with salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 5 pounds of bird. Refrigerate covered for 1-2 days and letting osmosis do its magic. If you can flip the bird halfway through the refrigeration, so that the skin dries out all over.
Combine cooking oil (you may use butter for extra flavor) minced garlic, ginger, herbs, paprika, curry powder, all spice and white pepper. Let it rest in the fridge until ready to use .You can make the herb spice a day or so in advance if desired.
After desired brining (salting time) take turkey out the fridge and dry it all over with paper towels.
Generously rub the turkey with spice combination, slipping herb blend where possible – all the way into turkey’s cavities.
Give it another 24 hours to rest in the fridge before cooking.
Remove turkey from the fridge an hour before cooking this will bring it to room temperature.
Preheat oven to 400 degrees.
Brush all over with oil ( use leftover oil from spices if available). Add onions, celery and carrots on a roasting pan and then place the turkey breast-side up. Tie the legs of the turkey together with kitchen twine to help hold its shape. Turn the wings back to hold the neck skin in place. This will definitely help to stabilize the chicken when carving.
Position rack in lowest part of the oven and heat the oven to 400°F. Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 2 hours or more depending on the size of your turkey.
If turkey is browning too fast cover breast and top of drumsticks with a piece of foil to prevent overcooking.
If basting do this quickly; you don’t want too much heat escaping from the oven. A consistent temperature is important for even cooking.
Let turkey stand for about 15- 20 minutes before carving. So the juices settle back into the meat.
Turkey gravy with drippings.
Pour turkey drippings into a measuring cup or bowl; let the turkey drippings cool down.
If you are press for time, an easy and a quicker way to do this is placing it in the freezer or fridge for about 20 minutes-
It makes it so much easier to separate because the fat firms up
Heat a saucepan or skillet with turkey fat or butter over a medium-high heat.
Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
Then add the remaining liquid and adjust thickness to personal preference – season with bouillon, salt and pepper. Remember gravy thickens as it cools down