This roast turkey recipe begins with a brine. See our article “How To Brine a Turkey” for tips.

This recipe is by Thomas Keller, and can be found at Epicurious.com

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MY FAVORITE ROAST TURKEY
Course Main Dish
Cook Time 5 hours
Servings
Ingredients
  • 3/4 cup (1 1/2 sticks) unsalted butter cut in pieces
  • 4 medium yellow onions peeled and cut into 2-inch wedges
  • 6 medium carrots cut into 2-inch pieces
  • 4 celery ribs cut into 2-inch pieces
  • 3 Tbsp canola oil
  • 3 Tbsp kosher salt
  • 1 bunch rosemarry
  • 1 bunch thyme
  • 2 bay leaves
  • 1 head garlic sliced in half crosswise
Course Main Dish
Cook Time 5 hours
Servings
Ingredients
  • 3/4 cup (1 1/2 sticks) unsalted butter cut in pieces
  • 4 medium yellow onions peeled and cut into 2-inch wedges
  • 6 medium carrots cut into 2-inch pieces
  • 4 celery ribs cut into 2-inch pieces
  • 3 Tbsp canola oil
  • 3 Tbsp kosher salt
  • 1 bunch rosemarry
  • 1 bunch thyme
  • 2 bay leaves
  • 1 head garlic sliced in half crosswise
Instructions
Brine the Turkey
  1. Start by making your brine solution. See full instructions here.
  2. Lower the turkey into the brine and refrigerate for 24 hours.
  3. After 24 hours, remove the turkey from the brine, pat dry, and place on a rimmed baking sheet, breast-side up, to air dry for a minimum of 24 hours in the refrigerator. Once the turkey is dried, it is ready to roast.
Roast the Turkey:
  1. Preheat the oven to 450°F with the rack in the lower third of the oven. Remove the turkey from the refrigerator 1 hour before roasting.
  2. In a medium saucepan, melt the butter over low heat. Remove and let stand 3 minutes. Skim off the froth and discard. Slowly pour butter into a medium bowl, leaving milky solids behind in the pot. Discard solids and reserve clarified butter in bowl.
  3. Place the vegetables in the roasting pan and toss with oil. Place roasting rack on top of vegetables. Stuff the cavity of the bird with the rosemary, thyme, bay leaves, and garlic, and tie the legs together with kitchen twine. Place the air-dried turkey on the roasting rack, breast side up.
  4. Brush the turkey skin with the clarified butter and season the skin generously with salt. Roast the turkey for 1 hour. Rotate the pan and cook until a thermometer inserted into the thickest part of the thigh reaches 150°F, 1 to 1 1/2 hours more.
  5. Allow the turkey to rest at room temperature for 30 minutes before carving. This will allow the juices to be locked in and the turkey to carry over to an internal temperature of 165°F.
By | 2018-11-20T16:24:48+00:00 November 19th, 2018|Recipe|0 Comments