Turkey Recipe

Make the brine

In a large pot, combine 2 liters of the water with the kosher salt and brown sugar. Warm gently, stirring until salt and sugar dissolve. Remove from heat and add remaining water (chilled) to bring temperature down. Stir in peppercorns, bay leaves, smashed garlic, rosemary, thyme and allspice.

If your turkey is frozen, fully thaw it in the refrigerator before brining. Remove giblets and neck from cavity and reserve for gravy if desired.

Place the turkey in a large nonreactive container or brining bag. Pour the cooled brine over the turkey ensuring it is fully submerged; add extra chilled water and ice if necessary to cover. Refrigerate or keep in an ice chest at 2–4°C (35–40°F) for 12–18 hours (about 1 hour per 0.5 kg).

After brining, remove turkey from brine, discard brine. Rinse turkey inside and out under cold water to remove excess salt, then pat thoroughly dry with paper towels. Let sit uncovered in refrigerator for 4 hours if possible to dry the skin (optional but yields crisper skin).

Prepare herb butter

In a bowl, combine the softened butter with olive oil, 1 tsp salt and 1 tsp freshly ground black pepper until smooth. Finely chop 2 sprigs thyme and 2 sprigs rosemary and mix into the butter.

Preheat oven to 175°C (350°F). Place a rack in a large roasting pan. Arrange onion, carrots and celery in the bottom of the pan to create a flavor bed and to keep the turkey elevated.

Tuck the lemon halves and remaining fresh thyme and rosemary sprigs into the turkey cavity along with the quartered onion. Truss the legs with kitchen twine and tuck wing tips under the body.

Gently loosen skin over turkey breast by sliding your hand between skin and meat, creating pockets. Spread about two-thirds of the herb butter under the skin over both breasts and on top of the breasts and legs. Rub remaining herb butter all over the outside of the skin. Place the turkey breast-side up on the rack over the vegetables.

Pour 240 ml (1 cup) of water or stock into the bottom of the roasting pan to prevent drippings from burning. Tent the turkey loosely with foil.

Roast in the preheated oven. General timing: roast 15–18 minutes per 0.5 kg (approximately 3.5–4 hours for a 5 kg turkey). At 2/3 through cooking time, remove foil tent to allow skin to brown and crisp. Baste with pan juices every 30 minutes after removing foil.

Cook until the thickest part of the thigh (not touching bone) reaches 74°C (165°F) on an instant-read thermometer and juices run clear. If breast reaches temperature before thighs, loosely tent breast with foil to prevent over-browning while thighs finish.

Remove turkey from oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes before carving so juices redistribute.

While turkey rests, pour pan drippings (about 200 ml) through a fine-mesh strainer into a measuring cup or bowl, discarding solids or reserving small amount of vegetables for flavor. Skim off excess fat from top and reserve about 30 g if you like a richer gravy; use remaining fat or butter for roux.

Place roasting pan on stovetop over medium heat (or use a separate saucepan). Add 30 g butter to pan and melt. Whisk in 30 g flour and cook, stirring, for 1–2 minutes to form a blond roux.

Gradually whisk in the strained pan drippings and 240 ml cold stock or water, then add 240 ml white wine or additional stock. Bring to a gentle simmer, whisking constantly to remove lumps. Simmer 5–8 minutes until thickened to desired consistency.

Taste and season with 1 tsp salt and 1 tsp black pepper (adjust to taste). If gravy is too thick, add additional stock or water a little at a time. Strain again if you want an extra-smooth gravy. Keep warm until serving.