Turkey Recipe

Prepare brine

In a large pot, combine 8 cups of water, kosher salt, brown sugar, peppercorns and bay leaves. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and add thyme, rosemary and smashed garlic. Let steep 20 minutes.

Cool brine

Add remaining 8 cups cold water and the ice to cool the brine to room temperature. The final brine should be cold before adding the turkey.

Brine the turkey

Remove giblets and neck from the turkey cavity. Place the whole turkey breast-down in a food-safe brining bag, large container, or brining bucket. Pour the cooled brine over the turkey, adding additional cold water if needed to fully submerge. Refrigerate or keep in an ice-filled cooler for 8–12 hours (overnight).

Rinse and dry

After brining, remove the turkey from the brine, discard the brine, and rinse the turkey thoroughly inside and out under cold water to remove excess salt. Pat the turkey very dry with paper towels; for best crisp skin, let the turkey air-dry uncovered in the refrigerator for 4 hours if time allows (place on a tray).

Make herb butter

In a bowl, combine softened butter, olive oil, chopped rosemary, chopped thyme, chopped sage, lemon zest, minced garlic, kosher salt and pepper. Mix until smooth and evenly combined.

Loosen skin

Carefully slide your fingers between the turkey breast meat and skin to loosen the skin, creating pockets over both breasts and the legs without tearing the skin.

Apply butter

Spread about two-thirds of the herb butter under the loosened skin over the breasts and legs, distributing it evenly. Rub the remaining butter all over the outside skin of the turkey to coat evenly.

Fill cavity

Stuff the turkey cavity loosely with the quartered onion, halved lemon, carrot pieces, celery and extra thyme sprigs. Do not pack tightly; this is for aromatics only.

Truss and prepare for roasting

Tuck the wing tips under the body and tie the legs together with kitchen twine. Place the turkey on a rack in a large roasting pan breast-side up. Pour 1 cup of chicken/turkey stock into the pan (reserve remaining stock for basting or gravy).

Roast the turkey

Preheat oven to 325°F (165°C). Roast the turkey until the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer—allow about 13–15 minutes per pound for an unstuffed 12–14 lb turkey (approximately 2.5–3 hours). Start checking temperature after 2 hours. If the skin browns too quickly, tent loosely with foil.

Baste (optional)

Every 45–60 minutes, gently baste the turkey with pan juices or the reserved stock to keep breast meat moist. Avoid lifting the lid or opening the oven too often.

Rest the turkey

When the turkey reaches 165°F (74°C) in the thigh and 160–162°F (71–72°C) in the thickest part of the breast, remove it from the oven. Transfer to a cutting board and tent loosely with foil. Let rest 20–30 minutes before carving so juices redistribute.

Make gravy (optional)

While the turkey rests, skim fat from the pan drippings, place pan over medium heat on the stove, add remaining 1 cup stock and whisk to deglaze. If desired, make a slurry of 2 tbs flour (or cornstarch) and 2 tbs cold water and whisk into the pan juices until thickened. Season to taste with salt and pepper.