If you’re still on the fence about how to prepare your turkey this weekend, then stop right here. This turkey doesn’t require any special bags or a sanitized cooler. Just a nice coating of salt and herbs and an overnight chill in the fridge. I’ve never brined a turkey, so it’s tough for me to give an honest comparison. But I can honestly tell you that with results like this, it’s unlikely that I ever will go through the trouble. This turkey is just too good.
Salted Herb Roasted Turkey
Overnight salt mix:
6 Tbsp coarse kosher salt (4 tablespoons if finer-grained kosher salt)
1 Tbsp fresh rosemary, minced
1 Tbsp fresh sage, minced
1 Tbsp fresh thyme leaves
3 small bay leaves, coarsely torn
1 tsp black peppercorns, crushed
1 tsp finely grated lemon peel
1 14- to 16-pound turkey (make sure to remove all the icky stuff inside!)
1 large onion, cut into large chunks
1 large celery stalk, cut into large chunks
1 whole lemon, cut into large chunks
1 tablespoon fresh rosemary
1 tablespoon fresh sage
1 tablespoon fresh thyme
½ cup (1 stick) unsalted butter, at room temperature
2 cups broth
Combine all of the ingredients for the salt, set aside.
Rinse the turkey inside and out, but do not pat dry. Coat the turkey inside (both cavities) and out. Use your fingers to loosen the skin over the breast and carefully rubs some of the salt under the skin. Place the turkey on a large plate (preferably with a lip to keep any loose juices on the plate and not on your fridge) and cover tightly with foil. Refrigerate for 24-48 hours.
Adjust an oven rack to the lowest position and preheat the oven to 425 degrees. Rinse the turkey inside and out; pat very, very, dry (I also set it on top of a wad of paper towels for about 15 minutes). Rub some of the butter on the inside of cavities then divide the onion, celery, lemon, and herbs between the cavities. Truss the turkey (tie the legs together and wings in with cooking twine).Rub the rest of the butter on the outside of the turkey, getting under the breast skin as well. Place the turkey, breast side down, in a roasting pan, using extra carrots and celery to keep the turkey off the bottom of the pan if you don’t have a rack in your roasting pan. Pour the broth into the bottom of the pan.
Roast at 425 for 45 minutes. Remove the turkey from the oven, then use wads of paper towels to flip the turkey breast side up. Reduce the oven to 350 degrees. Continue to roast turkey until an instant read thermometer inserted in the thickest part of the thigh reads 165 degrees, 1 1/2 – 2 1/2 hours longers (my 16 pound turkey took another 2 1/2, but keep an eye on it). 3 times during roasting, carefully baste the turkey with drippings and then quickly close the oven door again.
Tent the turkey with foil for 30-45 minutes before carving and serving.
One last thing. The family I work for is out of town for Thanksgiving, and tonight as I was writing this post I got a text. It was a picture of food that the youngest took. I told her I would put it on my blog so here it is. And can I just say I’ve taught her well? Look at that plate presentation (and no, that’s not her glass of wine).