Carved Turkey Recipe

Prepare brine

In a large pot, combine 4 liters of water, kosher salt, brown sugar, peppercorns, bay leaves, thyme sprigs, rosemary sprigs, and crushed garlic. Heat just until salt and sugar dissolve, stirring. Remove from heat and cool completely to room temperature, then chill in the refrigerator until cold (at least 4 hours).

Brine the turkey

Place the whole turkey in a sanitized container or brining bag. Pour the cooled brine over the turkey ensuring it is fully submerged; add additional chilled water or ice if needed. Refrigerate or keep on ice for 8–12 hours (overnight) for a 12–14 lb turkey. After brining, remove turkey, discard brine, rinse turkey thoroughly under cold water, and pat dry inside and out with paper towels. Let the turkey sit uncovered in the refrigerator for 1–2 hours to dry the skin (helps crisping).

Preheat and prepare

Preheat oven to 325°F (165°C). Position oven rack in the lower-middle of the oven to accommodate the turkey and roasting pan.

Make herb butter

In a bowl, combine softened unsalted butter, olive oil, salt, pepper, chopped thyme leaves and chopped rosemary. Use a fork to mix until smooth and well combined.

Season the turkey

Gently loosen the skin over the turkey breasts by sliding your fingers between skin and meat, being careful not to tear it. Rub about two-thirds of the herb butter under the skin over the breasts and spread the remaining butter over the outside of the skin. Tuck the wing tips under the body. Stuff the cavity with the halved lemon, quartered onion, carrots and celery for aromatics and moisture.

Roast the turkey

Place the turkey breast-side up on a rack in a large roasting pan. Pour roughly 1 cup of water into the pan to keep drippings from burning. Roast in the preheated oven. For a 12–14 lb turkey, roast about 13–15 minutes per pound (total approximately 2.5–3.5 hours) until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C). If the skin is browning too quickly, tent loosely with foil.

Rest the turkey

When the turkey reaches temperature, remove it from the oven and transfer to a cutting board or carving station. Tent loosely with foil and let rest for 20–30 minutes. Resting lets juices redistribute for moist meat and makes carving easier. Meanwhile, skim pan juices and reserve for service or use to make gravy.

Set up

Place the rested turkey on a stable cutting board with a well to catch juices or on the platter you will serve from. Have a sharp carving knife and a two-pronged fork ready. Keep pan juices or gravy warm in a small saucepan.

Carve the turkey

Start by removing the legs: slice through the skin between the leg and body, pull the leg outward and cut through the joint to remove the whole leg and thigh (or separate thigh and drumstick at the joint if desired). Next remove the wings by cutting through the joint. To remove the breasts, make a long vertical cut along one side of the breastbone and slice the breast meat off in one piece, following the rib cage; repeat on the other side. Place breasts on the cutting board and slice across the grain into 1/4–1/2 inch thick slices. Slice thigh meat crosswise and drumsticks can be served whole. Arrange carved pieces on a platter, garnish with chopped parsley, and serve with warmed pan juices or gravy on the side.

Portion guide (catering)

A 12–14 lb turkey yields about 8–10 pounds of cooked meat, serving approximately 12–16 guests buffet-style (depending on portion sizes). For carved hot-service portions, plan roughly 6–8 oz (170–225 g) of carved turkey per person. Keep carved meat hot (over steam table or chafing dish) and replenish from the carving board as needed.