Cook Time
Cook Time
  • 3/4 cup (1 1/2 sticks) unsalted buttercut in pieces
  • 4medium yellow onionspeeled and cut into 2-inch wedges
  • 6medium carrotscut into 2-inch pieces
  • 4 celery ribscut into 2-inch pieces
  • 3Tbsp canola oil
  • 3Tbsp kosher salt
  • 1bunch rosemarry
  • 1bunch thyme
  • 2 bay leaves
  • 1head garlicsliced in half crosswise
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.