Classic Roast Turkey

Ingredients

• 1 fresh or thawed turkey, 12–14 lb
• 1 gallon water (plus extra for brine)
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 lemon, halved, plus 1 orange, halved
• 1 head garlic, halved horizontally
• 2 bay leaves, 1 tbsp black peppercorns, 1 tbsp whole cloves
• 1 cup (2 sticks) unsalted butter, softened
• 2 tbsp fresh sage, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 1 medium onion, 3 ribs celery, 2 carrots — all quartered (for the cavity and the pan)
• Kosher salt and freshly ground black pepper
• 1 cup low-sodium chicken or turkey broth (for the pan)

About 320 kcal per serving (turkey only)

Instructions

1. 1

   1. Brine the turkey (12–24 hours ahead)

   In a large stockpot, combine 1 gallon of water with the kosher salt, brown sugar, bay leaves, peppercorns, and cloves. Bring to a simmer just long enough to dissolve the salt and sugar, then let it cool completely. Submerge the turkey (remove the giblets) in the cooled brine, adding ice if needed, and refrigerate for 12–24 hours.

2. 2

   2. Dry and temper the bird

   Remove the turkey from the brine, rinse it lightly, and pat it completely dry inside and out with paper towels. Set it on a rack over a sheet tray and leave it uncovered in the fridge for 2–4 hours (overnight is best) — this dries the skin for maximum crispness. Pull it out 1 hour before roasting so it can come to room temperature.

3. 3

   3. Make the herb butter and stuff the cavity

   Mix the softened butter with the chopped sage, thyme, rosemary, a generous pinch of salt, and plenty of black pepper. Gently loosen the skin over the breast with your fingers and spread about two-thirds of the herb butter directly under the skin, massaging it evenly. Stuff the cavity with the onion, celery, carrots, garlic, and the halved lemon and orange. Rub the remaining butter all over the outside and season the skin with salt and pepper.

4. 4

   4. Roast low and slow

   Heat the oven to 325°F (165°C). Set the turkey on a rack in a roasting pan, add the broth to the bottom of the pan, and tent loosely with foil. Roast for about 13–15 minutes per pound, basting once or twice with the pan juices. Remove the foil for the last 45 minutes so the skin can brown deeply. The turkey is done when an instant-read thermometer in the thickest part of the thigh (not touching bone) reads 165°F (74°C).

5. 5

   5. Rest, then carve

   Transfer the turkey to a cutting board and let it rest, loosely tented with foil, for at least 20–30 minutes before carving. Resting redistributes the juices so each slice is moist. Strain the pan drippings, skim the fat, and use them to make gravy. Carve against the grain and serve warm with the pan gravy.