Padma Lakshmi's Slow-Roasted Turkey Recipe | NYT Cooking

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

apple cider

🥗Healthier: apple juice

💰Cheaper: white vinegar + water

Apple juice provides sweetness without added sugars.

Roast whole black peppercorns in a pot to release oils, about a quarter cup.

Use a mortar and pestle to break up the roasted peppercorns.

Rip fresh bay leaves to release their oils.

Combine sea salt and sugar for the brine, adding sugar to make the meat juicier and sweeter.

Stir in buttermilk, preferably non-homogenized, into the brine mixture.

Use a brining bag or a large pot to submerge the turkey in the brine, ensuring it's wide enough for the turkey to fit without being on its side.

Prepare the roasting pan by laying down a bed of Granny Smith apples for tartness and Fuji or Honeycrisp apples for sweetness.

Stuff the turkey cavity with a mix of apples, fresh thyme, and half of the ginger.

Pat the turkey dry with paper towels after draining it from the brine.

Truss the turkey by wrapping twine around the body and legs, ensuring it's secure.

Massage the turkey gently, optionally placing butter under the skin if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens