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Ingredients
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Roast Turkey
Side 1 - Garlic Mashed Potatoes
Side 2 - Roasted Brussels Sprouts with Balsamic
Method
Roast Turkey
- 1
Prep and brine note
If time permits, 24-hour salt brine improves flavor and juiciness: dissolve 1 cup kosher salt in 1 gallon water and submerge turkey in refrigerator. If not brining, proceed with a dry-salt seasoning as directed below.
- 2
Preheat oven
Set oven to 325°F (160°C). Position a rack in the lowest third of the oven to accommodate the turkey and roasting pan.
- 3
Prepare turkey
Remove turkey from refrigerator 30–60 minutes before roasting to bring it closer to room temperature. Remove giblets and neck from cavity and reserve for gravy or discard. Pat the skin dry thoroughly with paper towels, including the cavity.
- 4
Season under and over skin
Gently loosen the skin over the breast by sliding your hand between skin and meat without tearing. Mix the softened butter, minced garlic, chopped thyme and rosemary (finely chopped), and a pinch (about 1 tsp) of salt and pepper. Spread about two-thirds of the herb butter under the breast skin and rub the remaining butter over the exterior skin. Season the entire exterior and cavity liberally with the kosher salt (about 2 tbs over the skin and 1 tbs in the cavity) and 2 tsp pepper.
- 5
Aromatics
Stuff the cavity with the quartered onion, lemon halves, remaining herb sprigs and sage leaves, plus a couple of celery and carrot pieces to add aromatics. Scatter the remaining vegetables (carrots, celery, onion pieces) in the bottom of a large roasting pan to form a rack and flavor the pan juices.
- 6
- 7
Roast
Place the turkey breast-side up on a rack set over the bed of vegetables. Pour 2 cups of low-sodium stock into the bottom of the pan (not over the bird). Roast in the preheated 325°F oven. Roast time guideline: about 13–15 minutes per pound for an unstuffed turkey. Start checking temperature about 30–45 minutes before the expected end time.
- 8
Baste (optional)
Every 45–60 minutes, use a baster or spoon to pour pan juices over the breast to help color and flavor the skin. Avoid opening the oven too frequently.
- 9
Check doneness
Insert an instant-read thermometer into the thickest part of the thigh without touching bone. The turkey is done at 165°F (74°C) for both thigh and breast. If breast reaches 165°F before thighs, tent the breast with foil and continue roasting until thighs reach 165°F.
- 10
Garlic Mashed Potatoes
- 11
Cook potatoes and garlic
Place peeled and cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.
- 12
Warm milk and butter
While potatoes cook, gently warm the milk and butter together in a small saucepan or microwave until butter melts and mixture is hot but not boiling.
- 13
- 14
Roasted Brussels Sprouts with Balsamic
- 15
- 16
Roast
Spread the sprouts cut-side down on a rimmed baking sheet in a single layer. Roast on the middle rack for 18–22 minutes, until deeply browned at the edges and tender, shaking the pan once halfway through for even color.
- 17
Finish with balsamic
Remove sprouts from oven and while hot toss with 1 tbs balsamic vinegar and 1 tsp honey (optional) to glaze. Taste and adjust seasoning. Serve immediately.