Servings: 8 to 10, with leftovers
Dry-brining the turkey allows the spices to penetrate the meat. A compound butter of garlic, citrus zests, and fresh herbs goes under the skin just before cooking so that those flavors are vibrant. When buying a turkey, make sure it has giblets—they’re essential to the gravy.
Make Ahead Tips
The turkey broth can be made up to 1 day ahead. Keep refrigerated.
The flavored butter can be made up to 5 days ahead. Keep refrigerated and return to room temperature before using.
The roasted turkey can rest at room temperature up to 2 hours before carving and serving.
This is a fantastic recipe which we will definitely use again. We doubled quantities for a 24 pound turkey, and made the gravy - gin sounded odd but worked out beautifully. Everyone at our dinner loved it.
By far the best way to roast a turkey. It was delicious and moist. I didn't baste my turkey as the instructions suggested.
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
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