This turkey is flavored through with the herbed oil and salts, and kept incredibly moist by the salt crust.
10-12 lb turkey
8 lbs coarse rock salt
2 Tbsp fennel seeds, toasted & cracked
4 ea egg whites, beaten
1 tsp whole peppercorns
6 oz water
1 bunch fresh Thyme, leaves chopped, stems reserved
1 cup grapeseed oil
Directions: Preheat the oven to 400F. Remove the backbone of your turkey by cutting from neck to tail with a large sharp chef’s knife, butcher cleaver or poultry shears. Score the interior of the sternum, and break ribs by pressing hard on the sternum area to keep the bird flat. Put all the salt into a bowl with the fennel seeds, egg whites, peppercorns and 6oz. of water and mix together. Set aside. Combine chopped thyme and grapeseed oil. Rub this oil all over your turkey.
Prepare a parchment lined sheet tray, lay down a third of the salt, spreading until it is about 1/4 inch thick. Place turkey on top of salt bed, then pack the rest of the salt around it, making sure not to pierce the skin.
Roast the turkey on a roasting pan or rack in the preheated oven and cook for approximately 2.25 hours. Remove and allow to rest for 20-25 minutes. The turkey should be tender, juicy and nearly falling off the bone.
Break the crust with the back of a hefty spoon and peel off in large chunks, exposing the turkey beneath. Remove turkey to a cutting board, dusting off any remaining salt.