Republished from last year so that you can start planning your Thanksgiving meal.
Inspired by Judy Rodgers (Zuni Café, San Francisco), this turkey recipe is about as simple as it gets. This recipe will yield a golden roast turkey with flavorful, moist white and dark meat. Just salt it, bag it, and forget about it for a few days. Begin the brining the three days in advance and give it several hours in the refrigerator uncovered at the end to thoroughly dry the skin. Because roasting times can vary with big birds, allow an extra hour or so - if it's done early, tent it with foil and keep it warm; the rest will only improve the texture of the meat.
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