Dry-Brined Herb Butter Turkey with Pan Gravy

Method

1. Dry brineOne to three days ahead, pat the turkey dry. Mix the salt, brown sugar and pepper and rub it all over the outside and inside the cavity. Set on a rack over a sheet pan and refrigerate, uncovered.
2. PrepareOn the day, take the turkey out 1 hour before roasting. Heat the oven to 425°F with a rack in the lower third. Do not rinse the turkey; just pat off any moisture.
3. Butter under the skinMash the butter with the sage, thyme, rosemary and citrus zest. Gently loosen the breast and thigh skin with your fingers and spread most of the butter underneath; rub the rest over the outside.
4. Stuff the cavity and trussPut the onion, halved satsuma and garlic in the cavity. Tuck the wing tips under the body and loosely tie the legs. Set on a rack in a roasting pan and pour the stock into the pan.
5. RoastRoast 30 minutes at 425°F, then lower the oven to 350°F. Continue roasting about 2 to 2½ hours more, tenting the breast with foil once it is deep golden, until an instant-read thermometer reads 160–165°F in the thickest part of the breast and 175°F in the thigh. The USDA-recommended minimum is 165°F; the breast will rise several degrees as it rests.
6. RestTransfer the turkey to a board, tent loosely with foil and rest 30–45 minutes before carving.
7. Make the gravyPour the pan drippings into a measuring cup and let the fat rise. Spoon ¼ cup fat back into the roasting pan over medium heat, whisk in the flour and cook 2–3 minutes. Add enough stock to the skimmed drippings to make 3 cups, then whisk it in gradually. Simmer 5–8 minutes, scraping the pan, until thickened. Season and strain.