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In the refrigerator, it will take between 2 and 3 days for a turkey of this size. I always dry brine it when it is partially thawed, after 1 ½ day in the fridge.
Pat the turkey dry inside and outside with kitchen paper. There is no need to wash it.
In a small bowl, mix together the salt, thyme, rosemary, paprika, and pepper.
Rub the turkey inside and out with it. Massage it really well and don't forget to do it under the wings as well.
Cut 3 large pieces of cling film/plastic wrap. Use them to wrap the bird very well. Make sure it is completely wrapped.
Place in a roasting tin (or large bowl/casserole dish) and refrigerate for 24 hours and up to 48.
Remove from the fridge and unwrap about 1 hour before roasting. Pat it dry with kitchen paper.
Start preheating the oven to 180 degrees Celsius/ 350 degrees Fahrenheit about ½ hour before roasting.
In a small bowl, mix together the very soft butter, very finely chopped sage, nutmeg, garlic powder, salt, and pepper. Set 2 heaped teaspoons of the mixture aside. Smear inside the cavity of the bird with 1 heaped teaspoon of the butter.
Carefully, loosen the breast skin by sliding your fingers under it and gently lifting it. Thoroughly, spread the remaining butter under the skin.
Use the butter you set aside to brush the bird on the upper side as well. There is no need to butter it on the underside.
Stuff with the quartered onions, apples, and sage leaves.
Bind the legs with kitchen twine.
Place the bird into the Dutch oven.
Heat the stock in a saucepan. Carefully, pour the liquid around the turkey, but not on top of it.
Cover with the lid and place the pot in the oven. Roast for 1 hour.
Remove lid and roast for 30 minutes more or until the internal temperature reaches 74 degrees Celsius/ 165 degrees Fahrenheit and the skin is crispy and golden brown (Note 4).
Rest for 30 minutes.
After removing the bird, place the Dutch oven on the stovetop.
In a small bowl, mix corn starch with some cold water, enough to make a thick yet pourable paste. Slowly, pour the slurry into the stock while whisking continuously. Let bubble for 1 minute until thickened. You might not need to use all the slurry, just enough to thicken the gravy to your liking.
If you wish to have a brown gravy, stir 1-2 tablespoons dark soy sauce into the gravy. There is no need to season the gravy.
Once the turkey has rested for 30 minutes, carve (Note and serve.