准备

Dry-brine the turkey

• In a small bowl, combine the salt, pepper, celery seed, and coriander. Remove the neck, tail, and giblets from the turkey and reserve for the broth. Remove any plastic parts such as pop-up timers and leg ties. Pat dry with paper towels, and place breast side up on a wire rack in a large flameproof roasting pan.
• Using your fingers, gently separate the skin from the meat, taking care not to tear the skin. Spread half of the salt rub under the skin, massaging it directly onto the meat. Massage the remaining rub all over the skin and in the cavity.
• 冷藏至少8小时，最多24小时。

Make the turkey broth

• 将架子放在烤箱的中心，然后将烤箱加热到400°F。在一张小的带框的烤盘上，将火鸡脖子，尾巴，giplets（不包括肝脏）和洋葱与油扔掉，并单层排列。烤，一次翻转一次，直到呈褐色，约40分钟。转移到3至4夸脱的重型锅中。将1杯鸡肉汤倒在热烤盘上，然后用木制刮刀刮擦所有褐色的碎片；转移到锅中。加入剩余的汤并煮沸；降低热量并慢火煮至一半，约45分钟。通过细筛筛子过滤；丢弃固体。 You should have about 2 cups.

Make the flavored butter

• In a small bowl, with a fork, mash the butter with the garlic, citrus zests, rosemary, and sage until thoroughly incorporated.

Roast the turkey

• Remove the turkey from the refrigerator and let sit at room temperature for 1 to 2 hours.
• 保留1/4杯黄油。在乳房和大腿的皮肤下擦其余的。塞在脖子后面的翅膀，用麻线将腿绑在一起。
• Position a rack in the center of the oven, and heat the oven to 350°F.
• 烤火鸡被发现，每30分钟吹一次，直到大腿最厚的170°F的最厚的温度计，大约2小时。（如果乳房变得太黑，用箔纸盖上。）从烤箱中取出，转移到雕刻板上，然后用箔纸。静置至少30分钟，最多2小时。

做肉汁

• Pour the drippings from the roasting pan into a fat separator; allow the fat to rise to the top, about 5 minutes, and discard.
• Add the gin to the roasting pan. Boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 2 minutes. Strain through a medium-mesh sieve set over a 3- to 4-quart heavy-duty saucepan. Add the defatted pan drippings and the broth and bring to a boil. Lower the heat to a simmer and reduce to 2 cups.
• Using a fork, mash the flour with the reserved herb butter until thoroughly combined. Whisk 1 Tbs. of the butter mixture into the broth mixture and continue adding, 1 Tbs. at a time, until the gravy has thickened to your desired consistency.
• Carve the turkey and serve with the gravy.

Make Ahead Tips

The turkey broth can be made up to 1 day ahead. Keep refrigerated.

The flavored butter can be made up to 5 days ahead. Keep refrigerated and return to room temperature before using.

烤火鸡可以在雕刻和食用前最多2小时休息。