Maple and coriander give this Maple Brined Turkey a deep richness while oranges, lemons, and fresh rosemary lend brightness. The end result is a moist, succulent bird that's packed with flavor and has a delicate, golden-brown crispy skin.
Mix all the ingredients for the dry brine together in a small mixing bowl.
Remove the neck and giblets from the turkey, and reserve them for the gravy. Gently loosen the skin of the bird’s breast and legs with a butter knife, and gently rub the dry brine between the skin and the meat of the bird. Rub the remaining dry brine on the outside of the bird, and inside its cavity.
Set the bird on a rimmed baking tray that is small enough to fit in your refrigerator. Refrigerate, uncovered, for at least 24 and up to 48 hours.
Roast the bird.
Heat the oven to 500 F.
Brush the bird with a little olive oil, and then arrange the bird in a roasting pan, and stuff its cavity with onions, oranges, lemons, sage, rosemary, and thyme. Arrange any remaining lemons, oranges, or herbs around the bird. Pour in the water.
Tent the bird loosely with aluminum foil, and then turn down the heat to 425 F, place it in the oven, and roast for 45 minutes.
Remove the foil, turn down the heat to 325F and roast it until it reaches an internal temperature of 165 F, about 1 ½ hours longer.
When the bird reaches an internal temperature of 165 F, remove it from the oven and let it rest for 30 minutes before carving.