Perfect Roast Turkey
This recipe for perfect roast turkey is an excellent choice if you're in the market for a classic "picture book" version of the holiday table centerpiece. And the method for achieving both that glorious golden brown presentation at the table as well as fabulous turkey flavor on the plate? The secret is simply salt and butter. Dry-brining does most of the magic, and a generous layer of herb butter completes the trick.
Servings 8 servings
Equipment
- rimmed baking sheet or shallow pan, lined with a rack (for dry brining in refrigerator)
- heavy roasting pan and V-rack
- instant-read thermometer
- kitchen twine
Ingredients
For Dry Brining
- 12 pound whole turkey
- ¼ cup kosher salt
For Herbed Butter
- ½ cup unsalted butter, room temperature
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh ground black pepper
To Roast
- 2 medium yellow onions, cut into eighths
- 2 medium carrots, cut into one to two inch chunks
- 2 medium celery ribs, cut into one to two inch chunks
- 2 tablespoons extra virgin olive oil
- large bunch fresh thyme, sage, and rosemary sprigs
- 1 cup (or more) turkey or chicken broth (or stock) or white wine
Instructions
Dry Brining the Turkey
- Take the turkey out of its packaging. Remove the giblet packet and neck (if present in the cavity), as well as any nylon truss (or other item) used for holding the legs together. Reserve and set aside the giblets (except the liver) and the neck for later preparing the gravy.
- Place the turkey on a rimmed baking sheet (or other shallow pan) lined with a flat rack (or combination of flat racks). Then gently separate the skin from the breast, ultimately working your hand between the skin and the meat from both ends of the bird.
- Pat the entire turkey dry with paper towels. Then rub about a tablespoon of salt under the skin of each breast and sprinkle the rest of the salt over the entire outside of the bird, being sure to thoroughly cover the breast and thigh areas in particular. (Start by salting the back, and then flip it over to the front, tucking the wings behind the neck and underneath the turkey before finally salting the across the breast meat.)
- Place the salted turkey in the refrigerator, uncovered, for 24 to 48 hours.
Preparing the Herbed Butter
- Finely chop the thyme, sage, and rosemary leaves. Then add the herbs, black pepper, and olive oil to the softened butter, mixing until well combined.
Roasting the Turkey
- About one hour before roasting, remove the turkey from the refrigerator and let it stand at room temperature. Then position a rack in the lowest part of the oven and heat to 400℉.
- Scatter half of the chopped vegetables in the bottom of a large roasting pan. Drizzle over the olive oil, tossing them to coat. Then place the V-rack in the pan over the vegetables. Set the turkey, breast side up, on the V-rack. Place the remaining chopped vegetables, as well as the herbs, inside the turkey cavity.
- Then rub the herbed butter underneath the skin over the breasts and all over the outside top of the turkey. Tie the legs together with kitchen twine.
- Place the turkey in the oven. After about 30 minutes, add the broth, stock, or white wine to the bottom of the roasting pan. Turn the heat down to 350℉.
- Continue to roast the turkey until an instant-read thermometer inserted into the thickest part of the thigh registers 170℉. (Roasting will take about 2½ to 3 hours total for a 12 pound bird.) Be sure to check the bottom of the pan periodically as the turkey roasts to make sure the vegetables and the drippings are browning, but not burning. If the bottom of the pan dries out, just add a bit more liquid.
- Transfer the turkey to a carving board or serving platter, setting aside the roasting pan with the drippings for the gravy. Tent with foil, and let the turkey rest for 45 minutes to an hour before carving. In the meantime, prepare the gravy!