Mummy Turkey
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1 fresh turkey
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Salt to dry brine turkey
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2 cups chicken or turkey stock
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Cheesecloth or muslin (enough to wrap around the turkey three times over)
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Stuffing of choice (I recommend this cornbread and ham stuffing)
Step 1 - Clean turkey, removing everything inside. Check all cavities to remove included gizzards, liver, turkey neck, etc. Salt turkey generously, wrap in plastic, refrigerate overnight.
Step 2 - When ready to roast, wash salt off. Pat dry. Allow to sit at room temperature 1 hour.
Step 3 - Heat stock up first if taking out of refrigerator. Allow to cool. Preheat oven to 218C/425F. Pat inside of turkey dry. Season with salt and pepper. Stuff turkey with your stuffing if using.
Step 4 - Place turkey in roasting pan, over a rack. Cover entire turkey with cheesecloth. Pour all of the turkey stock over the cheesecloth. Roast for 45 minutes at 218C/425F. Lower to 180C/350F, and roast until the internal temperature of the thigh reaches 82C/180F. I used this site to calculate the time needed to roast my turkey and it was spot on and the turkey cooked through but still moist inside. Allow to rest 30 minutes before carving.