CITRUS AND STYLE RECIPES

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Steps:

• Combine all the brine ingredients in a large pot with 2 gallons cold water. Stir until the sugar and salt dissolve. Bring to a boil, then turn off the heat and cover. Let cool completely. Pour the cooled brine into a large brining bag or pot. Add the turkey and refrigerate for 16 to 24 hours. When ready to roast, remove the turkey from the brine. Submerge the turkey in a pot of fresh cold water. Allow to sit in the clean water for 15 minutes to remove the excess salt. Preheat the oven to 275 °. Remove the turkey from the water, pat dry and place breast-side up on a roasting rack set in a large roasting pan. Using a vegetable peeler, shave off thick pieces of orange peel and slice them very thin (reserve the orange). Combine with the butter, thyme leaves, salt and pepper in a bowl. Smear the butter mixture all over the skin and in the crevices so that the turkey is totally covered. Slice the reserved orange into wedges and place in the cavity of the turkey along with the thyme sprigs. Cross the legs and tie them together with kitchen twine. Pour the chicken broth and wine into the bottom of the pan. Cover the whole pan with heavy- duty foil, tucking it underneath the pan. Roast for 10 minutes per pound (so, for a 12-pound turkey, about 2 hours). After the first stage of cooking, remove the turkey from the oven and discard the foil (the turkey will still be pale). Insert a meat thermometer into the thigh, increase the oven temperature to 350 ° and return the turkey to the oven. Continue roasting, basting the turkey every 30 minutes, until the thermometer reads 165 ° to 168 °, 2 to 2 1/2 more hours. Remove from the oven and cover loosely with clean foil. Let rest for 30 minutes before carving. Save the drippings for gravy.