Turkey Recipe

Make and apply brine

In a large pot, combine 1 cup kosher salt and 1/2 cup sugar with 4 liters of water. Bring to a simmer to dissolve salt and sugar, then cool completely. Add ice to chill further. Submerge the turkey fully in the cooled brine in a clean container or brining bag. Refrigerate or keep on ice for 12–16 hours (overnight).

Rinse and dry

After brining, remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly under cold running water inside and out to remove excess salt. Pat the turkey very dry with paper towels, inside and out. For best browning, let the turkey air-dry uncovered in the refrigerator for 4 hours or up to overnight (if time allows).

Preheat the oven to 325°F (165°C). Loosely pack the cavity of the turkey with the quartered onion, halved celery, halved carrot, smashed garlic, lemon halves, and the thyme and rosemary sprigs. These aromatics flavor the bird from the inside during roasting.

Prepare herb butter

In a bowl, combine 1 cup softened unsalted butter, 2 tablespoons olive oil, 2 tablespoons chopped parsley, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary, 1 teaspoon lemon zest, 2 teaspoons freshly ground black pepper, and 2 teaspoons kosher salt. Mix until smooth and evenly combined.

Butter the turkey

Carefully loosen the skin over the breast by sliding your hand between the skin and meat, starting at the cavity opening. Spread about two-thirds of the herb butter under the skin over both breasts and down the drumstick meat where possible. Rub the remaining butter all over the outside skin of the turkey. Tuck the wing tips under the body and tie the legs together with kitchen twine to promote even cooking.

Place the turkey on a rack set in a large roasting pan breast-side up. Add 2 cups stock and 1/2 cup white wine (if using) to the bottom of the pan — this will keep drippings from burning and create pan juices for gravy later. Tent the turkey loosely with aluminum foil for the first 1.5–2 hours to prevent over-browning.

Roast and baste

Roast the turkey at 325°F (165°C). General guideline: roast about 13–15 minutes per pound for an unstuffed turkey. For a 12–14 lb turkey, this is approximately 2.75–3.5 hours. Remove the foil during the last 45–60 minutes to allow the skin to brown and crisp. Baste every 30–45 minutes with pan juices (use a spoon or baster) if desired, but avoid lifting the lid/foil too often.

Check temperature

Begin checking internal temperature about 30 minutes before the expected finish time. Insert an instant-read thermometer into the thickest part of the breast (without touching bone) and the thickest part of the thigh. Done when breast registers 160–165°F (71–74°C) and thigh 175–180°F (79–82°C). Note: carryover cooking will raise temperature a few degrees while resting.

Rest

When the turkey reaches the proper temperatures, remove it from the oven and tent loosely with foil. Let rest on a cutting board for 20–30 minutes before carving. This allows juices to redistribute and makes carving easier.