Instructions

1. At least 2 days and up to 3 days before roasting, dry brine the turkey. In a small bowl, mix 1/4 cup kosher salt and the oregano together until combined. Dry the bird very well with paper towel.  Loosen the skin of the bird from the breast and thigh areas. Place 2 sprigs of thyme under the skin on each breast and each thigh. Repeat this with 1 sprig rosemary under the skin on each thigh and breast. Season the bird on both sides, seasoning a bit heavier on the thicker parts until the salt mixture is completely used. Sprinkle half of the remaining herbs sprigs on a large parchment lined rimmed baking sheet. Place the bird skin side up on the herbs. Sprinkle the remaining sprigs on top. Loosely cover with plastic wrap and refrigerate for at least 48 hours and up to 72 hours. Alternatively, you can sprinkle half of the herbs on the inside of the bird and fold it in half like a book, closing the herbs inside the turkey. Slide the bird into a large plastic bag and tuck the remaining herbs around the outside of the bird. Place the bag on a rimmed baking sheet and leaving the bag open, refrigerate for up to 72 hours. If using the second method, be sure flip the turkey halfway through the brining process.
2. Preheat the oven to 450 degrees F. One hour before cooking, remove the turkey from the refrigerator. Place the sliced onions on a rimmed baking sheet and sprinkle all of the herb sprigs that have been on the turkey over the onions. Dry the turkey well with paper towels and place the turkey on top of the herbs and onions. Allow the bird to sit at room temperature for 1 hour.
3. Season the skin of the turkey with the remaining teaspoon salt and add 1/2 cup of water to the tray. Roast for 30 minutes to lightly brown the skin. After 30 minutes, Baste the bird with the drippings and reduce the temperature to 400 degrees F. Continue to roast the turkey basting every 30 minutes, until an instant read thermometer reaches 155 degrees in the breast and 165 in the thigh, 1 1/2 to 2 hours total. If at any point a part of the turkey is getting too dark, cover it loosely with a piece of foil. Remove from the oven and allow to rest for at least 15 minutes and up to 30 minutes, before carving.
4. For the gravy, in a medium saucepan over medium heat, warm the butter and olive oil together until the butter is melted. Add the garlic and cook, stirring occasionally until just lightly browned, 2 to 3 minutes. Add the flour and whisk until smooth. Cook, whisking constantly for 3 minutes. Slowly whisk in the chicken broth until smooth and combine. Season with the salt and add the thyme sprigs. Bring to a simmer, stirring often to prevent scorching or clumping.  Reduce the heat to low and simmer gently, stirring often, until the raw flour has cooked out, about 20 minutes. Stir in the balsamic along with any pan drippings from the turkey. Serve alongside the herbed turkey.
5. *cook’s note: You can absolutely to ask your butcher to spatchcock the turkey for you. If they look at you like you are crazy, you are specifically asking them to remove the backbone and the keel bone from the turkey. The keel bone is the piece of cartalige that runs between the two breasts. Feel free to use pieces or even a whole turkey but the cook times will vary.