Servings 10 servings
Equipment
- 1 large piece cheesecloth
Ingredients
- 1 (12-to 15-pound) whole turkey, thawed if frozen
- 1 Granny Smith apple (whole, unpeeled)
- 1 medium yellow onion, peeled and quartered
- 1 lemon, quartered
- 2–3 carrots, cut into large chunks
- 3-4 celery stalks, cut into large chunks
- 1 cup water or white wine (for the pan)
- Frozen herb-butter cubes (recipe below)
- 8 Tablespoons unsalted butter, melted
Instructions
- The day before: Thaw the turkey then place it on a baking sheet in the fridge (uncovered) overnight. This removes excess moisture from the skin. Dry skin = crispy skin!
- Remove the thawed turkey from the fridge one hour prior to roasting. Arrange your oven rack in the bottom one-third of your oven so that the turkey will roast in the center.
- Preheat the oven to 425°F. Add the chopped carrots and celery to a deep-sided baking sheet (or roasting pan). This creates your veggie “roasting rack”.
- Remove the neck and giblets from the interior cavity of the turkey. Set them aside or discard them. Season inside the cavity with salt and pepper.
- Stuff the onion and lemon in the cavity, then add the apple to prop open the cavity.
- Using two fingers, gently loosen the skin atop the turkey breasts. Stuff with the frozen herb butter cubes. Season exterior of turkey with salt and pepper.
- Soak the cheesecloth in the melted butter until all the butter has been absorbed.
- Tuck the turkey wings underneath the top of the breasts. Using kitchen twine (or unflavored floss), tie together the legs at the end of the drumsticks.
- Place the turkey atop the chopped veggies inside the roasting pan. Pour in 1 cup water or wine.
- Drape cheesecloth over the turkey so it's fully covered.
- Roast at 425°F for 30 minutes then WITHOUT OPENING OVEN, reduce oven temp to 325°F and continue cooking until an instant-read thermometer registers 165°F when inserted at the thickest part of the thigh.
- Remove the turkey from the oven, tent with foil, and let it rest for 15-30 minutes before carving and serving.
Notes
- Make the herb butter cubes: Melt 1 stick of unsalted butter and pour it into an ice cube mold along with chopped fresh herbs (rosemary, thyme, parsley, etc.). Store in freezer. (Make a minimum of 1 day in advance, but up to 2 weeks.)
- Use the drippings from the pan to make homemade gravy.
- To store: Store leftover turkey in an airtight container in the fridge for 3 to 4 days. For best results, slice the breast meat before storing so it reheats evenly.
- To freeze: Add sliced or shredded meat to a freezer-safe bag, press out the air and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently with a splash of broth to keep it juicy.
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