Our Ultimate Guide to Cooking a Thanksgiving Turkey | Melissa Clark | Cooking 101 | NYT Cooking

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in sodium.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber.

Preheat the oven to 325°F (163°C).

Remove the giblet bag from the turkey, which may be in the neck flap or cavity.

Pat the turkey dry with paper towels to get a better grip for seasoning.

Season the turkey with 4 grams of salt for every 1 pound of turkey for a dry brine.

Add finely grated garlic, black pepper, and lemon zest from about 2 lemons to the salt.

Add about 2 tablespoons each of finely chopped rosemary and thyme to the mixture.

Rub the dry brine mixture all over the turkey, ensuring even coverage.

Place the turkey on a rack in a roasting pan or a sheet pan.

Let the turkey rest in the fridge for at least 12 hours to allow the brine to penetrate.

Roast the turkey in the preheated oven, checking the internal temperature with an instant-read thermometer until it reaches 165°F (74°C).

Remove the turkey from the oven and let it rest for at least 20 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens