Thanksgiving Roast Turkey

Thanksgiving turkey can be intimidating to make if you haven’t before, however it is quite simple. There are a few key steps to making a great turkey.

The first key step is brining. In this recipe we are dry brining the turkey, this means salting 1-2 days before and leaving in the fridge. This will help flavor the bird, while also drying out the skin to help make it golden brown.

The second key step is coating in an herb butter, butter or oil, this will help brown the skin, and an herb butter is great for flavor.

The third key is roasting on a roasting rack or cookie rack. This will help air circulate around the turkey so it has more golden skin and even cooking.

The fourth key is using an internal meat thermometer to know when the turkey is done. This will help prevent under cooking or over cooking.

Lastly, the fifth key is resting the turkey at least 30 minutes before carving it. If you cut into it too early all the juices will run out and it will be dry!

Ingredients:

• 1 whole turkey, 12-15 lbs
• salt
• 1 onion, quartered
• 6 garlic cloves smashed
• 3 sprigs thyme
• 3 sprigs rosemary
• 1 lemon halved

Herb butter:

• 1 cup unsalted butter
• 1 tsp salt
• 2 tsp pepper
• 8 garlic cloves, minced
• 1 lemon, zested
• 3 tbsp minced parsley
• 3 tbsp minced chives

Preparation:

STEP 1.

Pat your turkey dry and place on a sheet tray with a cookie rack. Coat in salt all over, inside and out. Refrigerate for 1-2 days. Remove 30 minutes before cooking.

STEP 2.

Preheat the oven to 375*F. Stuff the turkey with 1 onion, crushed garlic, thyme, rosemary and 1 lemon. Truss the bird and place on a roasting rack or cookie sheet over a sheet tray.

STEP 3.

Make the herb butter by combining all of the herb butter ingredients in a pot and simmering for 4 minutes. Coat the turkey in the herb on all sides. Lift the skin off of the turkey breast and pour herb butter under the skin onto the meat.

STEP 4.

Roast the turkey for 1.5-2 hours. Once the internal temperature reaches 160*F for the breast, and ideally 170*F for the thighs, remove the turkey. Ideally the breast will be lesser temperate than the thighs doesn’t dry out. But remove once the whole bird is 160*F or above.

STEP 5.

Rest for 30 minutes, carve, and enjoy.