by: Kate McMillan
Cook Time
2 hours 30 minutes
Prep Time
15 minutes
Yield
10-12 servings
Total Time
2 hours 30 minutes
Prep Time
15 minutes
Yield
10-12 servings
summary
The debate over how to prepare the Thanksgiving turkey goes a long way back, and it seems to change every year. The truth is, there are so many ways to get that perfect centerpiece bird. The reason we love a dry-brined turkey is because it is so easy, and it results in very well-seasoned and juicy meat. The longer you let this brine (we recommend 2 days), the better. So make sure to give yourself enough time for the turkey to defrost and brine. It’s so worth it!
ingredients
- 1 10–12 pound turkey, defrosted
- 3 tablespoons kosher salt, plus more
- 2 tablespoons fresh rosemary, chopped, plus 3 extra sprigs
- 2 tablespoons fresh thyme, chopped, plus 5 extra sprigs
- ½ cup unsalted butter, softened
- Freshly ground black pepper
directions
- Remove the turkey neck and giblets from the cavity of the turkey. Rinse the turkey inside and out and then, using paper towels, pat it dry very well. Using your fingers, loosen the skin around the breasts and the meaty part of the legs.
- In a small bowl, stir together the salt, rosemary and thyme. Sprinkle the inside of the bird with the salt mixture and then rub it under the loosened skin and all over the outside. Using kitchen string, tie the legs together and tuck the wing tips under the bird. Transfer to the refrigerator, uncovered, for at least a day and up to 2 days.
- When it is time to roast the turkey, allow it to sit at room temperature for an hour.
- Preheat oven to 450°F. Place the turkey in a roasting pan with rack. Slather the turkey under the skin as well as on the outside with the softened butter, then season with salt and pepper. Place breast side up and transfer to the oven. Cook for 30 minutes.
- Reduce the oven temperature to 350°F and check to make sure there is liquid in the bottom of the pan. If it seems dry, add ¾ cup of water or chicken broth. Roast until an instant-read thermometer reads 165°F in the thickest part of the breast, about 2 hours more.
- Allow the turkey to rest for at least 20 minutes. Then carve and serve.
notes
Count on about 1–1½ pounds of turkey per person. This accounts for the weight of the bones.
Never leave a turkey on the counter to thaw. The safest place to thaw a turkey is in your refrigerator. This will take a couple of days, so plan accordingly.
When cooking, start with a high temperature to get a nice dark skin. But if at any time you feel like the turkey is getting too dark, cover the bird loosely with aluminum foil.
Generally speaking, cooking time is about 13 minutes per pound, but this varies greatly.
Calculate the cooking time at 13 minutes per pound, and start checking every 30 minutes until you reach that time.
Stuffing the cavity with aromatics (lemons and herbs) imparts wonderful flavor.
Tying the legs together and tucking the wing tips under the body of the turkey ensures even cooking.
Place the turkey on the rack in the roasting pan so that you achieve a crispy skin all over.
Don’t fuss with basting a turkey. If the turkey is properly seasoned with fat (oil and butter), and salt and pepper, you don’t need to baste. Basting only causes uneven cooking as the temperature of the oven falls every time you open the door to baste. It is entirely unnecessary!
Make sure you let the turkey rest. When you remove meat from the oven, the juices spill out. Letting it rest allows the juices to redistribute back into the bird, keeping it extra moist.
