Adapted from Fine Cooking
~from Savoring Time in the Kitchen
My notes for making a turkey with stuffing are in bold.
Serves ten.
One 10- to 12-lb. turkey
1/4 cup kosher salt (I used a little more than half that amount of salt with good results)
2 medium to large yellow onions, unpeeled and cut into eighths*
2 medium carrots, unpeeled and cut into 1-inch chunks*
2 medium ribs celery, cut into 1-inch chunks*
*Note: I did not use the onions, carrots and celery as I stuffed my turkey instead.
The night before: Remove the giblets from the turkey, cut off the tail, if attached, and reserve them for your gravy or another use. Rinse the turkey thoroughly and dry with paper toweling inside and out. Sprinkle the salt all over it, starting on the back side, then the cavity, and finally the breast. Put the turkey on a wire rack set over a rimmed pan or platter and refrigerate uncovered overnight. My discovery - If you tuck the wings under the back before you put it into the refrigerator overnight, then the wings will remain neatly tucked when roasting the next day.
One hour before roasting: Remove the turkey from the refrigerator and let stand at room temperature. Place stuffing inside turkey cavities, if using. Fifteen to 20 minutes before roasting, position a rack in the lowest part of the oven and heat the oven to 400°F. Put half of the onions, carrots, and celery in the turkey cavity (eliminate this step if you have stuffed your turkey). Tie the legs together with kitchen twine. Tuck the wings behind the neck and under the turkey. Scatter the remaining onions, carrots, and celery in a large roasting pan fitted with a V rack (again, eliminate this step if you have stuffed your turkey). Set the turkey, breast side down, on the V rack.
Roast for 30 minutes. Pour 1 cup of water into the roasting pan and roast for another 30 minutes. Remove the turkey from the oven and close the oven door. With two wads of paper towels, carefully turn the turkey over so that it's breast side up. Add another 1/2 cup water to the roasting pan. Return the turkey to the oven and continue to roast until an instant-read thermometer inserted in the thigh registers 170°F, about another 45 minutes for a turkey in the 10-lb. range, or about another 1 hour for a 12-lb. turkey. Here again, as my turkey was stuffed, it took longer to roast - perhaps an additional hour. (Keep a close eye on the vegetables and pan drippings throughout the cooking process. They should be kept dry enough to brown and produce the rich brown drippings to make gravy, but moist enough to keep from burning, so add water as needed throughout.) Transfer the turkey to a carving board or platter, tent with foil, and let rest for at least 45 minutes and up to 1 hour before carving and serving. If your turkey was stuffed, remove stuffing to a separate bowl as soon as you can handle the turkey.