Preparation

• The night before:从火鸡上取出gi虫，切断尾巴，如果连接，并保留它们以制作rich turkey broth. Rinse the turkey thoroughly. 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.
• One hour before roasting:从冰箱中取出火鸡，并在室温下站立。烘烤前十五到20分钟，将架子放在烤箱的最低部分中，然后将烤箱加热到400°F。将一半的洋葱，胡萝卜和芹菜放在火鸡腔中。将腿与厨房缠绕在一起。塞在脖子后面和土耳其下方的翅膀。将其余的洋葱，胡萝卜和芹菜撒在a large flameproof heavy-duty roasting panfitted with a large V rack. 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. (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. Meanwhile, make thesilky pan gravyfrom the drippings.