Roasted Turkey With Tangy Honey Glaze

Directions

1. Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place the turkey on a wire rack set inside a rimmed baking sheet or a V-shape rack set inside a large roasting pan. Sprinkle dry brine all over the outside and inside of the turkey, patting to adhere and nudging some into crevices. Chill the bird, uncovered, for at least 12 hours and up to 2 days.
2. Remove the turkey from the wire rack and rinse the baking sheet and rack if needed (the turkey will most likely release some liquid onto the pan). Line the baking sheet with 3 layers of foil and set the rack back inside. Place turkey, breast side up, on the rack, and tuck wings underneath. Let the turkey sit at room temperature for 2&ndash,3 hours.
3. Place an oven rack in the middle of the oven, preheat to 450°,. Using your fingers, loosen the skin on the breast. Work the 5-6 tablespoons of olive oil under the skin, spreading evenly over both breasts. Smear the outside of the turkey with butter. Tie the legs together with kitchen twine and pour 1 cup of water into the baking sheet.
4. Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.
5. Meanwhile, cook vinegar, honey, Worcestershire sauce, rosemary, garlic, orange zest, and the remaining 3 tablespoons of olive oil in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to the lowest setting and keep the glaze warm.
6. Reduce oven temperature to 300°, and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by ½,-cupfuls as needed to maintain some liquid on the baking sheet, until an instant-read thermometer is inserted into the thickest part of the breast near the neck registers 150°, (don&rsquo,t worry, the temperature will continue to climb while the bird rests), 65&ndash,85 minutes longer. The skin should be deep golden brown, shiny, and crisp. Transfer the turkey to a cutting board and let rest for at least 30 minutes and up to 1 hour before carving.