Turkey Recipe

24–36 hours before roasting, prepare the brine: in a large pot, combine 1 cup kosher salt, 1/2 cup brown sugar, 1 tablespoon peppercorns, 4 bay leaves, 6 smashed garlic cloves, thyme, rosemary and 1 teaspoon whole allspice (if using). Add 4 liters cold water and stir until salt and sugar dissolve. Let the brine cool completely to room temperature, then refrigerate until very cold (or add ice to chill).

Place the turkey in a brining bag or a large nonreactive container. Submerge the turkey in the chilled brine, making sure it is fully covered. Refrigerate or keep on ice for 12–16 hours (for a 12–14 lb turkey). Do not brine longer than 18 hours to avoid overly salty meat.

After brining, remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly under cold water inside and out to remove excess surface salt. Pat the turkey completely dry with paper towels, then transfer to a roasting pan on a rack. Refrigerate uncovered for 4–24 hours if time allows to dry the skin for crisping (optional but recommended).

About 1 hour before roasting, remove the turkey from the refrigerator to come closer to room temperature for even cooking. Meanwhile, make the compound butter: in a bowl combine 1 cup softened unsalted butter, 1/4 cup chopped parsley, 2 tablespoons chopped thyme leaves, 1 tablespoon chopped rosemary, 1 tablespoon lemon zest, 2 minced garlic cloves, 2 teaspoons fine sea salt and 1 teaspoon freshly ground black pepper. Mix until smooth and homogenous.

Gently loosen the skin over the turkey breasts by sliding your hand between the skin and the meat, taking care not to tear it. Spread about two-thirds of the compound butter evenly beneath the breast skin and over the breast meat. Rub the remaining butter over the exterior skin of the turkey.

Stuff the turkey cavity with the quartered onion and halved lemon along with the remaining thyme and rosemary sprigs (reserve a few sprigs for the roasting pan if desired). Truss the legs with butcher's twine if you like for even cooking.

Preheat oven to 325°F (165°C). Place the turkey breast-side up on a rack in a roasting pan. Tuck the wing tips under the body to prevent burning. Brush the skin lightly with 2 tablespoons olive oil or melted butter and sprinkle 1 tablespoon kosher salt and 2 teaspoons freshly ground black pepper evenly over the skin.

Pour 2 cups low-sodium chicken or turkey stock into the bottom of the roasting pan (this will keep the pan juices from burning and provide liquid for basting or gravy).

Roast

Roast the turkey, uncovered, until the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer. For a 12–14 lb turkey, plan on about 3 to 3 1/2 hours total. Start checking temperature at the 2 1/2–3 hour mark. If the breast or skin is browning too fast, tent loosely with aluminum foil.

During roasting, baste the turkey every 30–45 minutes with pan juices (use a spoon or baster). Basting helps color the skin and distribute juices but is optional; frequent opening of the oven will lengthen cook time.

When the turkey reaches 165°F (74°C) in the thigh and 160°F (71°C) in the thickest part of the breast, remove it from the oven. Transfer the turkey to a cutting board and tent loosely with foil. Let rest 20–30 minutes before carving; carryover heat will bring the breast to 165°F if needed.

While the turkey rests, skim fat from the roasting pan juices and use pan drippings to make gravy if desired.