I Made The Juiciest, Crispiest Turkey in Half the Time

whole turkey

🥗Healthier: chicken

💰Cheaper: turkey breast

Chicken is leaner, while turkey breast is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb blend

Dried herbs are more accessible and can be used in smaller amounts.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

Remove the neck and giblets from the turkey and set aside on a plate.

Place the turkey breast-side down on a cutting board.

Using kitchen shears, cut along both sides of the backbone to remove it.

Set the backbone aside with the giblets and neck.

Press down on the sternum to flatten the turkey.

Pat the turkey dry on all sides with paper towels.

Transfer the turkey onto a rack in a 200 hotel pan or a half-size cookie sheet.

Generously season both sides of the turkey with coarse salt and black pepper.

Dry brine the turkey uncovered in the refrigerator for 12 to 24 hours.

Take the turkey out of the fridge 20 to 30 minutes before cooking to take the chill off.

Chop one yellow onion, two ribs of celery, two carrots, and two parsnips (if using) into rough pieces.

Smash three whole garlic cloves and add them to the bowl with the chopped vegetables.

Chop the backbone into three large pieces and add to the bowl with the vegetables.

Cut the turkey neck in half and add to the bowl, along with the turkey heart.

Add three sprigs each of fresh thyme, rosemary, and sage to the bowl.

Season the vegetable mixture with coarse salt and black pepper, and coat with 3 tablespoons of olive oil.

Mix the vegetable mixture until combined.

Pour out any liquid that has collected at the bottom of the pan with the turkey.

Spread the turkey pieces and coated veggies in the pan and place the turkey back on the rack.

In a food processor, combine 3 tablespoons of coarse salt, 1 teaspoon of ground black pepper, 1/4 cup of fresh parsley leaves, optional lemon zest, 1.5 tablespoons of fresh thyme leaves, 1.5 tablespoons of rosemary leaves, and 15-18 fresh sage leaves.

Process until the herbs are finely ground and incorporated into the salt.

In a small saucepan, melt 2 sticks of unsalted butter with 1 tablespoon of finely grated shallot and 2 finely grated garlic cloves.

Add 1/2 cup of dry wine and 1.5 tablespoons of herb salt to the butter mixture and combine.

Use a turkey injector to inject the herb butter into the turkey, focusing on the breast, thighs, drums, and wings.

If you don't have an injector, mix the same ingredients with half the amount of white wine and use a stand mixer to whip them together, then shove the herb butter under the skin of the turkey.

Tuck the wings behind the turkey to stabilize it.

Insert a thermometer into the thickest part of the breast.

Roast the turkey in the oven at 425°F convection or 450°F no convection until it reaches 160°F internally, which took about 1 hour and 10 minutes for a 12 lb bird.

Let the turkey rest for 25 to 30 minutes after removing it from the oven.

Drain the fat from the bottom of the roasting pan through a fine mesh strainer.

Deglaze the roasting pan with 1 cup of dry white wine over medium heat, scraping the fond from the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens