Turkey Recipe

Prep and season the turkey

Remove giblets and neck from the turkey cavity. Pat the turkey dry inside and out with paper towels. Loosen the skin over the breast by sliding your hand between the skin and meat. Mix softened butter with 1 tbs kosher salt and 1/2 tsp black pepper; rub about two-thirds of the butter under the skin over the breast and the rest over the outside of the turkey. Season cavity with 1 tbs kosher salt and the remaining pepper. Place rosemary, thyme, smashed garlic, quartered onion, carrot chunks and celery into the cavity. Tuck wing tips under and tie the legs together with kitchen twine.

Roasting setup

Preheat the oven to 325°F (165°C). Place the turkey breast-side up on a rack in a roasting pan. Toss the exterior with olive oil to help browning. Pour 1 cup cold water into the bottom of the roasting pan to keep drippings from burning and to create steam.

Roast the turkey

Roast the turkey, uncovered, for approximately 13-15 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). For a 10-lb turkey plan for about 2 hours 15 minutes; begin checking temperature at 1 hour 45 minutes. If the breast browns too quickly, tent loosely with foil.

Resting

When the turkey reaches 165°F in the thigh, remove from oven and transfer to a cutting board. Tent with foil and let rest 20-30 minutes before carving — this lets juices redistribute and makes carving easier. Reserve pan drippings for the gravy.

While the turkey roasts or during the last 45 minutes, place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15-18 minutes. Drain well in a colander and return to the hot pot to dry for 1-2 minutes.

Mash the potatoes with a potato masher or ricer. Heat milk and 6 tbs butter together until warm (do not boil), then gradually add to potatoes while mashing until you reach a smooth, creamy consistency. Season with 1.5 tsp salt and 1/2 tsp black pepper to taste. Keep warm until serving.

After removing the turkey from the roasting pan, pour pan juices through a fine mesh strainer into a measuring cup or fat separator. Let sit for a few minutes so fat rises to the top; measure out about 1 cup of strained drippings (or use what you have) and skim off excess fat, reserving some for flavor.

Place the roasting pan on two burners set to medium heat (or use a saucepan). Add 3 tbs flour to the pan and whisk into the drippings to make a roux, cooking for 1-2 minutes to remove raw flour taste. If using the stovetop-safe roasting pan, scrape up browned bits from the bottom with a wooden spoon. Gradually whisk in 2 cups stock and 1/4 cup white wine (optional) until smooth.

Bring to a gentle simmer and cook until the gravy thickens, 4-6 minutes. Taste and add 1 tsp soy sauce or Worcestershire for depth, and 1/4 tsp salt and 1/2 tsp pepper, adjusting to taste. If gravy is too thick, thin with additional stock or water 1 tbsp at a time. Strain again if you prefer a very smooth gravy. Keep warm until serving.

Bring a medium pot of lightly salted water to a boil. Add baby carrots and cook 6-8 minutes until just tender. In the last 2-3 minutes, add trimmed green beans to blanch both together so both are bright and crisp-tender.

Drain vegetables and immediately plunge into an ice bath for 1 minute to stop cooking and preserve color, then drain again. In a skillet over medium heat, melt 2 tbs butter, add the drained vegetables, toss to coat and warm through for 1-2 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper and the zest and juice of half a lemon. Serve warm.

Carve the rested turkey: remove legs and thighs, then slice breast meat against the grain. Arrange on a platter and serve with mashed potatoes, gravy and the vegetables. Offer cranberry sauce and stuffing on the side as desired.