Be the hero of the holidays with this stunning roast turkey recipe! Wow your guests with a juicy, flavorful bird with golden brown skin.
Ingredients
Dry Brine (For non-basted turkeys)
3tablespoons(54g)kosher salt
4teaspoons(17g)granulated sugar
Surface Seasoning
4 ½teaspoons(27g)kosher salt
2teaspoons(8g)baking powder
1teaspoon(2g)black pepper
Roast Turkey
12 to 14pound(5.4kg)turkey
2yellow onions, cut into 16 wedges
2cups(332g)carrots, cut into 2" pieces
2cups(210g)celery, cut into 2" pieces
10sprigs of thyme, divided
5sage leaves
2rosemary sprigs
2garlic cloves, peeled and smashed
1lemon slice, or orange slice
9tablespoons(135g)unsalted butter, divided
kosher salt, as needed for seasoning
black pepper, as needed for seasoning
Gravy
½cup(120g)reserved fat, from pan drippings or unsalted butter
½cup(72g)all-purpose flour
4cups(960ml)roasting juices, from pan drippings
1quart(960ml)turkey stock, or chicken stock, as needed
kosher salt, as needed for seasoning
black pepper, as needed for seasoning
Instructions
Remove Giblets and Neck - Place turkey on a sheet pan. Remove the giblets and neck from the cavity and reserve them if using to make giblet gravy. Use paper towels to dry the surface and inside the cavity.
Dry Brine (For non-basted turkeys) - Omit this step if using a basted, salt-injected, or kosher turkey. In a small bowl, combine 3 tablespoons of kosher salt and 4 teaspoons of sugar. Lift the skin from the breast and leg area. Rub 1 tablespoon of the mixture underneath the skin of each breast. Rub 1 ½ teaspoon underneath each leg. Rub the remaining mixture inside the cavity.
Season the Surface - In a small bowl, combine 4 ½ teaspoons kosher salt, 2 teaspoons baking powder, and 1 teaspoon black pepper. Evenly rub the mixture on the surface of the breast, wings, legs, thighs, and back.
Refrigerate the Turkey - Place turkey breast-side up in a roasting pan with V-rack or on a wire rack set over a rimmed sheet pan. Refrigerate uncovered for at least 12 to 24 hours. If brining for up to 36 hours, loosely cover the turkey with plastic wrap after 24 hours. Transfer the turkey breast-side up to a clean sheet pan. Clean the roasting pan.
Preheat the Oven - Adjust the oven rack to the lowest position. Preheat to 425ºF (218ºC).
Truss the Turkey - With the turkey on the sheet pan, thoroughly dry the surface and the cavity with paper towels. Add 5 sprigs of thyme, sage, rosemary, garlic cloves, and lemon slice inside the cavity. For basted turkeys, add 1 teaspoon of salt to the cavity.Massage the inside of the bird with the aromatics to infuse the flavors. Tie the legs together with butcher's twine or tuck the legs under the skin at the tail if still connected.
Prepare the Vegetables - On the bottom of the roasting pan, evenly spread onions, carrots, celery, and 5 sprigs of thyme. Place the V-rack inside the pan and then line it with foil. Spray the foil with nonstick cooking spray or grease with vegetable oil to prevent sticking. Use a knife to poke 30 holes in the foil.
Butter the Surface - Melt 6 tablespoons of butter. Evenly brush it over the breast, wings, legs, and thighs. Place the turkey breast-side down on the foil-lined V-rack. Brush the remaining melted butter over the back, legs, and thighs.
Roast the Turkey - Roast for 45 minutes. For a turkey smaller than 12 pounds, roast for 30 minutes. Remove the turkey from the oven, but immediately close the door so the oven returns to 425ºF (218ºC).Carefully remove the foil and discard it. Use two large wads of paper towel, and tilt the turkey so the juices drain from the cavity. Then flip the bird so that it is breast-side up. Melt 2 tablespoons of butter and evenly brush it over the breast, wings, legs, and thighs. Roast for 30 minutes.Remove the turkey from the oven, and allow the oven temperature to return back to 425ºF (218ºC). Melt 1 tablespoon of butter and brush it over the breast, wings, legs, and thighs. Transfer back to the oven and rotate the pan for even cooking. Roast for 10 minutes.
Check for Doneness - Roast until the thickest part of the breast is 160 to 165ºF (71 to 74ºC) on a meat thermometer, and the thickest part of the thigh reaches 170 to 175ºF (76 to 79ºC). If needed, continue to roast and check for doneness every 10 minutes. When it reaches 5 degrees below the temperature range, especially for the breast, check after 5 minutes.
Let it Rest - Transfer the turkey to a cutting board and rest it for about 45 minutes before carving. Discard the thyme and transfer the roasted vegetables to a bowl or serving platter and cover to keep warm.
Make Turkey Gravy - Scrape the browned bits stuck to the pan's bottom. A small amount of water or heating the pan over low heat can help loosen the bits. Pour the juices, fond, and fat drippings into a measuring cup or fat separator. Allow it to sit until the fat rises to the surface, about 10 minutes. Reserve the fat. Alternatively, chill in the refrigerator for quicker separation.Pour the juices into a measuring cup. Add store-bought turkey or chicken stock to reach a total of 4 cups. In a large saute pan, add ½ cup of reserved fat and ½ cup of flour. If you don’t have enough fat, use butter. Heat the pan over medium heat, whisk, and cook for 1 minute.Turn the heat to medium-high. Gradually pour the juices into the pan, continuously whisking for 3 to 5 minutes, or longer for a thicker consistency. For a thinner sauce, add more stock. Season with salt and pepper to taste. If desired, strain for a smooth texture. Serve hot with sliced turkey.
Notes
Using Diamond Crystal Kosher Salt: This recipe was developed with Morton Coarse Kosher salt. Increase the amount by 50% for Diamond Crystal kosher salt.
For Larger Turkeys: Double the dry brining and surface seasonings for turkeys between 15 to 24 pounds.
Refrigeration Time: I find that 20 to 24 hours yields flavorful meat as the salt has enough time to dissolve, but you can dry brine for up to 36 hours for even juicier meat. However, loosely cover the turkey's surface after 24 hours.
For the Crispiest Skin: At the end of cooking, broil the turkey breast-side up on the roasting rack. Check every minute to ensure the skin doesn't burn.