ROAST TURKEY MADE BEST | Meatland

DRY BRINE RUB
2 - 2 1/2 kg turkey breast roll in net, defrosted*
1 tablespoon kosher salt
2 teaspoon dried herbs (rosemary or sage or parsley or thyme)
1/2 teaspoon pepper
1/2 teaspoon baking powder

* Or a large chicken which can be successfully brined too.

ROASTING PAN 
1 - 2 cups chicken stock 
Onions, sliced
Carrots, peeled and cut in chunks
Celery, chopped
Fresh rosemary 
Sage
Garlic cloves, peeled
Bay leaves

1: Mix kosher salt, dried herbs, baking powder and pepper together and rub over turkey - don't remove net or you'll never get it back on - to coat completely. 
2: Refrigerate open - you can cover it loosely with a dish cloth or paper towel if you must but it mustn't be closed up - for 24 hours.
3: Place the onion, carrots, celery, garlic and herbs in a roasting tin, place turkey on top, and pour 3/4 cup of chicken stock around. I haven't given quantities but use enough to make a decent base as these vegetables will form the basis of your gravy.
4: Drizzle over a little oil and then cook open in a 170 degree oven for 20 to 25 minutes per 500 grams adding extra stock as needed. Cover loosely with foil if it appears to be drying up. Test with skewer to see if it's cooked through - juices should be clear - and allow to rest 20 minutes before slicing.
5: To make gravy, remove herbs from pan, and process 1 cup of the cooked vegetables with 2 to 3 cups of pan juices. Add more vegetables to make a thicker gravy and extra stock to thin it down. Note this cooking/gravy method works well for chicken too.

COOK'S NOTES: As an alternative brining method, marinate entire turkey breast roll in Italian salad dressing, rotating the roll regularly so that it is absorbed on all sides. Once you've done so, cook as described above. Should you choose the dry brine rub, don't worry about the meat being too salty, as it is absorbed in the brining and creates a chemical reaction that tenderizes the meat. This method can be used to cook a full turkey too though its best to brine for 2 days and you'd need more of the salt/herb rub. Follow cooking times given for larger turkey. Always use common sense and check to see if turkey is cooked through/over-browning/needs more liquid. Every oven differs so use your own judgement.