Description
A game-changing method for a juicy, flavorful turkey with crispy skin, perfect for your holiday feast.
Ingredients
For the Turkey
- 1 (12–14 lbs) turkey, thawed, giblets and neck removed
- 1 onion, quartered
- 3 carrots, peeled and chopped
- 3 celery ribs, chopped
- 1 bunch fresh sage
- 1 bunch fresh thyme
- 2 sprigs fresh rosemary
- 2 lemons, quartered
- 8 tbsp unsalted butter, softened
For the Dry Brine
- 2½ tbsp kosher salt
- 1 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp ground pepper
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp lemon zest
For the Gravy
- 1–2 cups turkey drippings
- 1 cup warm broth
- 4 tbsp unsalted butter
- 4 tbsp flour
- ¼ tsp onion powder
- ¼ tsp garlic powder
Salt and pepper to taste
Instructions
- Prepare the Dry Brine: Mix all dry brine ingredients in a bowl.
- Spatchcock the Turkey: Remove the backbone using kitchen shears and flatten by pressing the breastbone. Rub the dry brine mixture all over the turkey, including under the skin. Refrigerate uncovered for 24–48 hours.
- Roast the Turkey: Preheat oven to 400°F. Arrange onion, carrots, celery, sage, thyme, rosemary, and lemons on a foil-lined baking sheet. Place turkey on top. Spread butter over the turkey. Roast for 80–90 minutes, or until the breast reaches 155°F and thighs reach 165°F.
- Rest the Turkey: Let the turkey rest for 20 minutes, tented with foil.
- Make the Gravy: Strain turkey drippings. Melt butter in a saucepan, whisk in flour to form a roux, and cook for 2 minutes. Gradually add drippings and broth until thickened. Season with onion powder, garlic powder, salt, and pepper.
Notes
- Use a meat thermometer to avoid overcooking.
- Pat turkey skin dry before roasting for extra crispiness.
- Customize the dry brine with your favorite spices or herbs.
- Save drippings for rich, flavorful gravy.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American