Step 1:

Defrost your turkey.

When ready to brine: You need 1 TBSP of Dry-Brine Seasoning for every 2 pounds. For my 12- turkey, I used 6 TBSP of Mustard Seed Dry-Brine. With your fingers, carefully lift the skin over breast, thighs and fatty side of the drumsticks so you can put seasoning directly onto flesh. Be sure to cover the entire front surface of the turkey. Place back in the fridge uncovered and allow to brine for 24 to 48-hours. 

Step 2:

Remove turkey from fridge and allow to sit out for 30 minutes. Preheat oven to 450 degrees F.

Step 3:

Lightly drizzle olive oil over turkey. Roast in center rack of oven for 20 minutes.

Step 4:

Lower oven temperature to 350 degrees F and cook until *turkey leg registers 165 degrees F. Be sure to baste with pan dripping every 15-20 minutes. It took 50 minutes total for my 12 pound turkey.

Step 5:

Remove from oven and allow to rest for 20 minutes.

Step 6:

Meanwhile, make simple turkey gravy.

*Start checking temperature after 40 minutes of cooking. It took 50 minutes total for my 12 pound turkey to cook.

Step 1:

Add turkey drippings to a sauce pot (include the brown bits of flavor)

Step 2:

Add flour while stirring and cook for 2-3 minutes.

Step 3:

Add wine and cook for 1 minute (it may start to lump up so you can switch to a whisk).

Step 4:

Add chicken broth and seasonings. Stir until it is smooth throughout.

Step 5:

You may run through a sieve or serve rustic style with a little bit of turkey and brown bits.

Step 6:

Pour into a gravy boat.