Courtesy of RICARDO.
Place the turkey, breast side up, in a large glass dish. Rub the inside cavity of the turkey with 10 mL (2 teaspoons) of salt. Sprinkle the remaining salt on the breast and thighs of the turkey. Cover with plastic wrap and refrigerate for two days. If the turkey is frozen, let rest in the refrigerator for two days. It will thaw while macerating.
With the rack in the lowest position, preheat the oven to 220 °C (425 °F).
In a bowl, combine the butter and spices. Set aside.
In a large roasting pan fitted with a rack, place the turkey, breast side up. Pat the skin of the turkey dry with paper towels.
With your fingers, gently loosen the skin from the breast and thighs of the turkey, without tearing the skin. Spread the spiced butter evenly under the skin. Pour the broth into the roasting pan.
Bake for about 30 minutes. Reduce the oven’s temperature to 165 °C (325 °F). Continue baking for about 1 hour and 30 minutes or until a meat thermometer inserted into the thigh without touching the bone reads 82 °C (180 °F). Place the turkey in a serving dish and let rest for about 30 minutes without covering it with aluminum foil.
Meanwhile, in a saucepan, soften the onion and garlic in the butter. Deglaze with alcohol. Add the broth, tomato, Worcestershire sauce, and bay leaf. Bring to a boil and reduce by half.
In a small bowl, dissolve the cornstarch in the water and slowly whisk into the sauce. Simmer for 1 minute. Season with salt and pepper.
Serve the turkey with the sauce.