Whole Turkey Recipe

Prepare turkey

Remove turkey from packaging, remove neck and giblets from cavity (save for gravy if desired), pat turkey thoroughly dry inside and out with paper towels. Let sit at room temperature while you prepare the brine rub (about 30 minutes).

Dry brine

Combine 3 tablespoons kosher salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme and 1 teaspoon crushed dried rosemary. Sprinkle and rub the mixture evenly under the skin where possible (gently separate skin from breast with fingers) and all over the exterior, including cavity. Place turkey on a rimmed baking sheet or in a shallow roasting pan, uncovered, in the refrigerator for 12–24 hours for best results (if short on time, allow at least 4 hours).

Twenty to thirty minutes before roasting, stuff the cavity loosely with quartered onion, halved lemon, smashed garlic cloves, and fresh herb sprigs. Do not pack tightly — air should circulate. Tuck wing tips under the body.

Make herb butter

In a bowl, combine 8 tablespoons softened unsalted butter, 2 tablespoons olive oil, chopped parsley, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary, 1 teaspoon lemon zest, 1 teaspoon salt and 1 teaspoon black pepper. Mix until homogeneous.

Gently loosen the skin over the turkey breast and smear two-thirds of the herb butter directly onto the meat under the skin, spreading evenly from breast to thighs. Use remaining butter to rub over the exterior skin of the turkey.

Prepare pan and oven

Preheat oven to 325°F (163°C). Arrange carrots, celery chunks and halved onion in the bottom of a large roasting pan to form a rack that elevates the turkey slightly. Pour 2 cups of chicken or turkey stock into the pan to come up around the vegetables but not touch the turkey breast.

Truss and roast

Tuck the wing tips under and use kitchen twine to tie the legs together to form a compact shape. Place the turkey breast-side up on the vegetable rack. Insert a probe thermometer into the thickest part of the thigh without touching bone. Roast in the preheated oven. General guideline: roast until thigh temperature reaches 165°F (74°C). For an average turkey (12–14 lb / 5.5–6.5 kg) expect about 3 to 3.5 hours. For larger birds, add ~15 minutes per additional pound. Baste the turkey with pan juices every 45 minutes if desired. If the skin is browning too quickly, tent loosely with aluminum foil.

During the last 30–45 minutes of cooking, remove foil (if used) to allow skin to crisp and brown. Continue roasting until the thigh thermometer reads 165°F. Check breast temperature — it should read at least 160°F. If breast is done before thighs, tent breast with foil and allow thighs to finish.

Resting

When the turkey reaches temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes. Resting allows juices to redistribute and makes carving easier.

Make pan juices (optional)

While turkey rests, place roasting pan over two burners set to medium heat. Skim excess fat from surface, then simmer pan juices and vegetables for a few minutes. Add extra stock or water if needed and strain into a saucepan. Optionally reduce to concentrate flavor, taste and adjust seasoning with salt and pepper, or use juices as a base for gravy.

Carve and serve

Un-tie legs and remove twine. Carve turkey: remove legs and thighs, then breasts and wings. Slice breast meat against the grain and serve with pan juices or gravy.