Cankaya Turkey Recipe

Prepare the brine: in a large pot, combine 3 liters (about 12 cups) water, kosher salt, brown sugar, bay leaves, peppercorns, allspice, cloves, smashed garlic and herb sprigs. Heat just until salt and sugar dissolve, stirring, then remove from heat and cool completely to room temperature. Chill in refrigerator if needed.

Clean the turkey: remove neck and giblets from cavity, reserve for stock if desired. Rinse turkey under cold water and pat very dry with paper towels. Place turkey in a large brining container or heavy-duty plastic bag set in a cooler.

Brine the turkey: submerge the turkey in the cooled brine, weight it if necessary so it stays submerged. Refrigerate or keep on ice for 12–16 hours (overnight).

After brining, remove turkey from brine, discard brine, and rinse the turkey inside and out under cold water to remove excess salt. Pat dry thoroughly with paper towels. Let rest uncovered in refrigerator for 2–4 hours (optional) to dry the skin for better browning.

Make herb butter

In a medium bowl, combine softened unsalted butter, olive oil and tomato paste until smooth. Stir in paprika, smoked paprika, cumin, coriander, sumac, aleppo pepper, minced garlic, chopped parsley, chopped dill, chopped mint, lemon zest, lemon juice, optional orange zest, salt and black pepper. Mix thoroughly until evenly distributed. Taste and adjust seasoning; the mixture should be bright, slightly tangy and herb-forward.

Transfer about 3/4 of the herb butter into a smaller bowl to use under the skin; reserve the remaining 1/4 for glazing and finishing. Keep the butter chilled until ready to use so it holds shape.

Preheat oven to 325°F (165°C). Place a rack in a large roasting pan.

Stuff the turkey cavity loosely with the quartered onion, halved carrot, halved celery stalks, halved lemon, thyme and rosemary sprigs and the halved garlic bulb if using. Do not overpack the cavity; aromatics should be loose to allow air circulation.

Prepare the turkey for the oven: gently loosen the skin over the breast (slide your hand between the skin and meat) on both sides, being careful not to tear it. Using your fingers or a small spatula, spread the reserved 3/4 portion of herb butter evenly under the skin directly on the breast and thighs. Spread any remaining under-skin butter around the drumstick area. Rub the exterior skin with a thin layer of the remaining butter (from the reserved 1/4) combined with 1–2 tbs melted butter if needed for easier spreading.

Truss the turkey legs with kitchen twine and tuck the wing tips under the body. Place the turkey breast-side up on the roasting rack. Pour 1 cup of stock and the white wine into the bottom of the roasting pan to keep drippings from burning.

Roast the turkey: place the turkey in the preheated 325°F (165°C) oven. Roast until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). For a 12–14 lb turkey, estimate 3 to 3 1/2 hours, but start checking at about 2 1/2 hours. Baste every 30–45 minutes with pan juices and additional melted butter if desired.

If the skin is browning too fast, tent loosely with foil. For a deeper color and the Cankaya-style glaze, during the last 30 minutes of roasting whisk together honey and pomegranate molasses and brush lightly over the skin every 10 minutes until the skin is glossy and a deep golden color.

When the thigh reaches 165°F (74°C) and breast reaches 160°F (71°C), remove the turkey from the oven. Transfer the turkey to a cutting board and tent loosely with foil. Let rest 20–30 minutes; the internal temperature will carry over to finish cooking and juices will redistribute.

While the turkey rests, make a simple pan sauce: pour the roasting pan juices into a fat separator or a heatproof measuring cup. Skim off excess fat, reserving about 2 tbs fat. Place the roasting pan on the stovetop over medium heat (or use a sauté pan) and add the reserved fat back to the pan. Add 1 cup stock and scrape up browned bits. Bring to a simmer and reduce slightly for 3–5 minutes.

Whisk in the remaining 1/2 cup stock (if needed) and the honey–pomegranate glaze (if any left), taste and adjust seasoning with coarse salt and freshly ground pepper. If you prefer a thicker gravy, whisk in a butter–flour roux (1 tbs butter mixed with 1 tbs flour) or a cornstarch slurry (1 tsp cornstarch mixed with 1 tbs water) and simmer until thickened.

Carve the turkey and serve with pan sauce spooned over or passed separately. Sprinkle coarse finishing salt and a grind of black pepper over carved pieces to taste.