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Ingredients
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Turkey and Brine
Roast Seasoning and Fat
Gravy
Method
Turkey and Brine
- 1
Prepare brine
In a large pot, combine 3 cups kosher salt, 1 cup brown sugar, 2 liters (about 8 cups) water, bay leaves, peppercorns, crushed garlic, thyme and rosemary. Bring to a simmer just until salt and sugar dissolve, then remove from heat. Add 1 liter ice to cool slightly, then transfer to a container large enough for the turkey and top off with additional cold water so brine is cool (total ~3 liters).
- 2
Brine the turkey
Remove giblets and neck from the turkey cavity. Submerge the turkey in the cooled brine, breast side down, in a brining bag or nonreactive container. Refrigerate or keep on ice for 8–12 hours (overnight). Turn once halfway through if possible to ensure even brining.
- 3
Rinse and dry
After brining, remove the turkey from brine, discard brine, rinse the turkey thoroughly under cold water (inside and out) to remove excess salt, then pat completely dry with paper towels. Place on a rack in a roasting pan and refrigerate uncovered for 1–4 hours if possible to dry the skin (this helps crisping).
Roast Seasoning and Fat
- 4
Preheat and prepare
Preheat oven to 325°F (165°C). Leave turkey at room temperature for 30 minutes before roasting.
- 5
Make herb butter
In a bowl, combine 1 cup softened butter, 2 tbsp olive oil, lemon zest, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Mix in finely chopped half of the sage, thyme and rosemary leaves (reserve remaining herbs for the cavity).
- 6
Season the turkey
Loosen the skin over the breasts by sliding your hand between skin and meat; spread about two-thirds of the herb butter directly onto the breast meat under the skin. Rub remaining butter over the outside skin. Tuck wing tips under the bird and truss legs with kitchen twine if desired. Stuff the cavity with the halved lemon, quartered onion, reserved herb sprigs, and a few celery and carrot pieces.
- 7
Roast the turkey
Place the turkey breast-side up on a rack in a roasting pan set over a bed of the remaining carrots, celery and a couple of onion wedges. Pour about 1/2 cup water or stock into the pan to keep drippings from burning. Roast in the preheated oven. Plan approximately 13–15 minutes per pound for a 325°F roast for an unstuffed 12 lb turkey (~2.5–3 hours), but begin checking earlier. Baste occasionally with pan juices (every 30–45 minutes) if desired.
- 8
Monitor doneness
Insert an instant-read thermometer into the thickest part of the thigh without touching bone; remove when it reaches 165°F (74°C). Also check the breast; it should reach 160–165°F. If the skin browns too quickly, tent loosely with foil. When done, transfer turkey to a cutting board, tent loosely with foil, and rest for 20–30 minutes before carving. Reserve pan drippings for gravy (pour into a fat separator or a measuring cup and let settle).
Gravy
- 9
- 10
- 11
Deglaze and combine
If using, add 1 tbsp dry white wine to the roasting pan to scrape up browned bits, then pour that into the saucepan. Slowly whisk in 3 cups low-sodium chicken or turkey stock and the 1 cup reserved pan drippings. Bring to a gentle simmer, whisking to dissolve lumps. Simmer 5–8 minutes until slightly thickened.
- 12
Season and finish
Stir in 1 tsp chopped fresh thyme, 1 tsp freshly ground black pepper and 1 tsp salt (adjust to taste). If you want a richer, silkier gravy, whisk in 2 tbsp cold unsalted butter off heat (mounting). Taste and adjust seasoning. If gravy is too thin, simmer a few more minutes; if too thick, whisk in additional stock, 2 tbsp at a time, to reach desired consistency.
- 13
Strain and serve
For a smooth gravy, pour through a fine-mesh sieve into a warmed gravy boat, pressing on solids to extract flavor. Serve warm alongside carved turkey.
