Ingredients
1 whole turkey provides the centerpiece for a juicy, flavorful meal
Kosher salt 1 tablespoon per 5 pounds of turkey weight ensures even flavor and crispy skin
Fresh herbs 2–3 thick sprigs of marjoram and 2-3 thick sprigs of thyme for small birds; 5-6 thick sprigs of each for large birds ensures even flavor and crispy skin
White wine 1 glass for the bird plus 1 glass for the cook adds moisture and a subtle tang
Plant-based substitutes allows customization for vegan or gluten-free diets
Instructions
1-Place the turkey in a large plastic bag, remove the air, seal it, and refrigerate for 3 days, rubbing the salt mixture daily and turning it 24 hours before cooking.
2-The night before, remove it from the bag and refrigerate uncovered until an hour before roasting.
3-One hour before, position the turkey on a rack in a roasting pan, spreading the legs forward, and add water to the pan.
4-Roast at 450°F for 30 minutes, then reduce to 400°F; for larger birds, start at 425°F and lower to 375°F. Check the temperature after about 4 minutes per pound.
5-After 45-50 minutes, cover the breast with foil if it darkens, and optionally pour 1 glass of white wine over the bird.
6-Remove when the breast reaches 150°F and the thigh 165°F, then let it rest for at least 30 minutes before carving.
Last Step:
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🔪 Spatchcocking (removing backbone and flattening) promotes even, faster cooking.
🍗 Thoroughly dry turkey before applying salt rub for best results.
🧂 Save backbone and neck for a rich stock or gravy base.
- Prep Time: 24 hours and 45 minutes
- Cooking time: Approximately 3 hours
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American