Turkey Recipe

Prepare brine

In a large pot, combine 12 cups hot water, 3 cups kosher salt and 1 cup sugar. Stir until salt and sugar dissolve completely. Add bay leaves, peppercorns, allspice, thyme sprigs, rosemary sprigs and smashed garlic. Remove from heat and let cool to warm, then add 8 cups ice to bring temperature close to refrigeration temperature (under 40°F / 4°C).

Brine the turkey

Place the thawed turkey in a large, food-safe container or brining bag. Pour cooled brine over turkey, ensuring bird is fully submerged (add additional cold water or ice if needed). Cover and refrigerate for 12–18 hours (12 hours for 10–12 lb bird, up to 18 hours for 14+ lb).

Rinse and dry

After brining, remove turkey from brine and discard brine. Rinse turkey thoroughly inside and out under cold running water to remove excess salt. Pat the turkey very dry with paper towels, inside and out. For best skin crispness, place turkey uncovered in refrigerator for 6–12 hours to air-dry if time allows.

Preheat and prepare

Preheat oven to 325°F (165°C). Position a rack in the lower third of the oven. Place quartered onion, carrot chunks and celery chunks in the bottom of a large roasting pan to create a bed and flavor for drippings.

Season the turkey

In a small bowl, combine 10 tablespoons melted unsalted butter, 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper and lemon zest from one lemon. Stir to make a loose paste. Carefully loosen the skin over the turkey breasts by sliding your fingers between breast meat and skin, taking care not to tear the skin. Spread about half of the butter mixture directly under the breast skin over the meat. Rub the remaining butter mixture all over the outside of the turkey skin and legs.

Stuff the cavity

Stuff the turkey cavity with lemon halves, 3 rosemary sprigs, 6 thyme sprigs and 4 halved garlic cloves. Truss the legs with kitchen twine if desired and tuck wing tips under the body to prevent burning.

Place on rack and roast

Set the turkey breast-side up on a roasting rack over the bed of vegetables in the pan. Tent the breast loosely with foil. Roast in the preheated oven at 325°F (165°C). Plan roughly 13–15 minutes per pound for an unstuffed turkey (for a 12–14 lb turkey, about 2.75–3.5 hours); check early for doneness and adjust as needed.

Baste and remove foil

After the first hour, remove foil tent. Baste the turkey every 30–40 minutes with pan juices (use a baster or spoon). If the breast skin is browning too quickly, tent with foil again. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C). Also verify thickest part of breast reads at least 160–165°F (71–74°C).

Rest the turkey

When the turkey reaches the proper internal temperature, remove from oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes before carving; resting allows juices to redistribute and makes carving easier.

Separate drippings and make roux

While the turkey rests, pour pan drippings through a fine mesh sieve into a fat separator or bowl. Skim off and reserve 2–4 tablespoons fat for the gravy. Place the roasting pan on the stove over medium heat (or use a saucepan) and add the reserved fat. Sprinkle 3 tablespoons all-purpose flour into the fat and whisk to form a smooth roux. Cook 2–3 minutes until the raw flour smell cooks out and roux is lightly golden.

Make gravy

Gradually whisk in 2 cups strained pan drippings (or combine drippings with 1 cup cold water/stock if drippings are scant). Bring to a simmer and whisk until thickened, about 3–5 minutes. If gravy is too thick, whisk in additional cold water or stock 1 tablespoon at a time until desired consistency is reached. Season to taste with 1 teaspoon salt and 1/2 teaspoon black pepper. Strain again if you prefer a very smooth gravy.

Serve

Transfer gravy to a warmed gravy boat or bowl and serve alongside carved turkey.