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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
forgot the stars, post is below!
My new go to turkey recipe, really into Juniper lately, so it was fun to use the gin in the gravy. Paired this with an orange juniper cranberry sauce.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?