Dry-Cured Roasted Turkey with Herb Butter
Cindy Daniel of Healdsburg Shed in Northern California rubs her turkey with salt 2 days before roasting to season it beautifully without the messiness of a brine. A flavorful herb butter adds juiciness. Daniel likes the free-range turkeys from Northern California BN Ranch (eatlikeitmatters.com). As for wine, she pours local Pinot Noirs from DuMol and Copain Trousseau and the dry Radio-Coteau Platt Riesling.
Nutritional analysis is per 1/4-lb. serving white and dark meat with skin.