Roasted Turkey Recipe

Prepare turkey

Remove turkey from refrigerator 1 hour before roasting to come closer to room temperature. Remove giblets and neck from cavity and reserve if you want to make stock. Pat turkey thoroughly dry with paper towels, inside and out.

Season and butter

In a small bowl, combine softened butter, chopped rosemary, chopped thyme, minced garlic, 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Gently loosen the skin over the breast(s) by sliding your hand between skin and meat, and spread about two-thirds of the herb butter under the skin across the breasts. Rub the remaining butter over the outside of the turkey. Season the cavity with 1 tablespoon kosher salt and 1 teaspoon pepper. Tie the legs together with kitchen twine and tuck wing tips under the body.

Prepare roasting pan

Preheat oven to 175°C (350°F). Place quartered onion, halved carrots, and halved celery in the bottom of a large roasting pan to act as a rack and flavor base. Drizzle vegetables with 2 tablespoons olive oil and sprinkle with a pinch of salt and pepper. Place the turkey breast-side up on top of the vegetables. Pour 500 ml low-sodium broth into the pan (not over the turkey) to keep drippings from burning.

Roast the turkey

Roast uncovered in the preheated oven. As a guideline, roast about 13–15 minutes per 450 g (1 lb) for an unstuffed turkey; for a 6 kg turkey this is approximately 2 hours 50 minutes to 3 hours. Start checking internal temperature about 30 minutes before the expected finish time. Insert an instant-read thermometer into the thickest part of the thigh without touching bone; the turkey is done at 74°C (165°F). If the breast is browning too quickly, tent the breast loosely with foil.

Rest and carve

Remove the turkey from the oven and transfer to a cutting board. Tent with foil and let rest for 20–30 minutes to allow juices to redistribute. Reserve pan juices for gravy or discard. Carve slices about 3–5 mm thick for sandwiches (aim for roughly 600–800 g carved meat usable for 12 sandwiches).

While the turkey rests (or earlier), make the cranberry relish. In a medium saucepan combine 250 g fresh cranberries, 100 g granulated sugar, the zest and juice of 1 orange and 1 tablespoon orange liqueur or water. Cook over medium heat, stirring occasionally, until the cranberries pop and the mixture thickens, about 8–12 minutes. Taste and adjust sweetness if necessary. Remove from heat and let cool to room temperature, then refrigerate until assembly.

Prepare bread and mayo: If desired, lightly toast the 12 slices of whole wheat bread. Spread about 1 tablespoon (approximately 15–18 g) mayonnaise on each slice that will be the inside of the sandwich (24 sides total).

Layer lettuce and turkey: On 6 bottom slices, place 2 leaves of lettuce each (or one large leaf folded), sprinkle a light pinch of salt (about 1/8 tsp) and a little black pepper. Arrange 100–125 g of thinly sliced roasted turkey on each sandwich (or 3–5 slices depending on thickness).

Add cranberry relish and finish: Spoon about 1 heaping tablespoon (15–20 g) cranberry relish onto the turkey on each sandwich. Top with the mayonnaise-spread slice of bread. Press gently and cut sandwiches in half if desired.

Serve: Serve immediately or wrap tightly and refrigerate up to 24 hours. If making ahead, keep cranberry relish separate until just before serving to avoid soggy bread.