🧂 Ingredients

• 1 whole turkey (12–14 lbs)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 lemon, halved
• 1 head of garlic, halved crosswise
• 1 onion, quartered
• 1 apple, quartered
• A few sprigs fresh rosemary, thyme, and sage
• 2 tbsp olive oil or melted butter
• 1 cup (2 sticks) unsalted butter, softened
• 1 tbsp finely chopped rosemary
• 1 tbsp finely chopped thyme
• 1 tbsp chopped parsley
• 4 cloves garlic, minced
• zest of 1 lemon
• 1 tsp smoked paprika
• salt
• pepper
• turkey drippings
• 2 cups chicken stock
• 2 tbsp flour

📖 Instructions

🧂 Pre-Step: Dry Brine (for Next-Level Moisture)
24 hours before roasting, pat the thawed turkey dry and rub it generously with kosher salt inside and out (about 1 tbsp per 5 lbs of turkey).
Place uncovered in the fridge on a roasting rack. This dry brining step locks in moisture and enhances flavor.

🧄 Prep the Turkey
Remove the turkey from the fridge 1 hour before roasting to bring it to room temp.
Preheat oven to 325°F (165°C).
Pat the skin dry again.
Stuff the cavity with lemon, onion, garlic, apple, and herbs.

🌿 Make the Herb Butter
Mix all herb butter ingredients in a bowl.
Gently loosen the turkey skin over the breast with your fingers. Rub half the butter under the skin, and the rest over the skin.

🔥 Roast
Place turkey breast-side up on a rack in a large roasting pan.
Pour 1 cup water or broth into the bottom of the pan (helps keep it moist).
Tent loosely with foil.
Roast for ~15 minutes per pound, or until the thickest part of the thigh reaches 165°F (74°C).
Remove the foil for the last 45 minutes to let the skin brown and crisp.
Baste with pan juices every 30–45 minutes (optional).

⏳ Rest
Remove from oven and let rest 30 minutes, loosely tented with foil. This step is crucial to keep juices in the meat.

🍗 Carving Tip:
Use a sharp carving knife. Start by removing the legs, then slice the breast against the grain. Serve on a warm platter.

🍂 Gravy
Skim fat from pan drippings.
In a saucepan, whisk 2 tbsp flour into the fat over medium heat to form a roux.
Gradually add 2 cups stock and stir in pan drippings.
Simmer until thickened. Season to taste.

🍷 Top Wine Pairings for Roasted Turkey
1. Pinot Noir (Red, Light-Bodied)
Try: Oregon or Burgundy Pinot Noir

2. Chardonnay (White, Medium to Full-Bodied)
Try: California or Côte de Beaune Burgundy

3. Zinfandel (Red, Medium-Bodied)
Try: Sonoma Zinfandel

4. Riesling (White, Off-Dry or Dry)
Try: Dry Riesling from Alsace or Finger Lakes

5. Beaujolais-Villages or Cru Beaujolais (Red, Light-Bodied)
Try: Morgon or Fleurie (Cru level)