Description

This recipe delivers the best roasted turkey with amazing flavor, tender and juicy meat, and perfectly crispy golden skin. Featuring a brined and trussed turkey roasted with herb-infused butter and a bed of aromatic vegetables, it’s ideal for Thanksgiving or any special occasion. The process includes air-drying for crisp skin and roasting with fresh herbs and stock to deepen flavor, resulting in a restaurant-quality centerpiece.

Ingredients

Units Scale

Turkey and Vegetables

1 (12 to 20 pound) turkey, thawed, brined (recommended), and trussed
1 large onion, cut into eight wedges
2 carrots, roughly chopped
2 celery stalks, roughly chopped
5 cloves garlic, smashed
8 fresh thyme sprigs
4 sage leaves
2 quarts chicken stock (8 cups or 1.8L)

Turkey Butter

1 pound salted butter, softened (460g)
1 teaspoon fine sea salt
1 tablespoon coarse ground pepper (5g)
1 teaspoon Worcestershire sauce or Pickapepper sauce
3 cloves garlic, smashed
1 lemon, zested and juiced
1/2 cup parsley leaves (14g)
1/4 cup sage leaves (7g)
2 tablespoons fresh thyme leaves (5g)

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Instructions

Prepare the Turkey: Begin by thawing, brining, and trussing your turkey. Brining enhances moisture and flavor, while trussing ensures even cooking. Pat the turkey dry thoroughly to prepare for roasting.
Make the Turkey Butter: In a bowl, combine the softened salted butter with sea salt, coarse ground pepper, Worcestershire or Pickapepper sauce, smashed garlic cloves, lemon zest and juice, parsley leaves, sage leaves, and thyme leaves. Mix until well incorporated to create a fragrant herb butter.
Air-Dry the Turkey: For at least 8 hours or overnight, place the turkey uncovered in the refrigerator to air-dry. This step helps achieve a crisp and golden brown skin when roasted.
Preheat the Oven: Set your oven to 325°F (163°C) to prepare for roasting the turkey slowly and evenly.
Add Aromatics to Roasting Pan: Arrange the onion wedges, chopped carrots, celery stalks, smashed garlic cloves, thyme sprigs, and sage leaves in the bottom of the roasting pan. Pour the chicken stock over the vegetables to add moisture and flavor during roasting.
Butter the Turkey: Gently loosen the skin of the turkey and spread the herb butter under the skin as well as all over the surface. This ensures rich, flavorful meat and crispy skin.
Roast the Turkey: Place the turkey on top of the vegetable and stock bed in the roasting pan, breast side up. Roast in the preheated oven for about 3 hours and 30 minutes, basting occasionally with pan juices. Cooking time varies based on the turkey’s weight; a good rule is approximately 13 minutes per pound.
Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone.
Rest the Turkey: Remove the turkey from the oven and tent with foil. Let it rest for at least 20–30 minutes before carving to allow juices to redistribute, ensuring moist slices.
Make Gravy (Optional): Use the pan drippings left in the roasting pan along with the vegetables and stock to make a delicious homemade gravy, enhancing the festive meal.

Notes

Brining and air-drying the turkey are key steps to achieve tender meat and crispy skin.
Use a meat thermometer for accurate cooking and food safety.
Air-drying in the fridge overnight greatly improves skin texture.
Leftover pan drippings make an excellent base for homemade gravy.
Adjust cooking time based on turkey size; larger birds need longer roasting.

Nutrition

Serving Size: 1/14 of a 15-pound turkey
Calories: 539
Sugar: 0.8g
Sodium: 710mg
Fat: 21.7g
Saturated Fat: 11g
Unsaturated Fat: 9.7g
Trans Fat: 0g
Carbohydrates: 2.9g
Fiber: 0.6g
Protein: 81.3g
Cholesterol: 278.3mg