Servings: twelve, with leftovers.
Brining the turkey and rubbing an intensely flavored butter under the skin before roasting guarantees a juicy bird.
Make Ahead Tips
The turkey must be brined and buttered a day ahead. You can make and refrigerate the butter up to 1 week ahead or freeze for 2 months. Bring to room temperature before preparing the turkey.
Because different brands of kosher salt have different densities, be sure to measure by weight. For example, 2-1/2 lb. of Morton brand salt is only about 4-1/2 cups.
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Only Turkey recipe I make every year!!!
Made two of these for Thanksgiving this year. Everyone seemed to agree that this was the best turkey they'd ever had. Flavorful, moist, perfect. I loved that everything was done in advance (I made and froze the herb butter a week or two ahead) and that on the day of all that was required was putting the turkeys in the oven and making the gravy. Both turkeys were done much sooner the recipe indicated, so watch internal temp closely. Skin split on both turkeys, as previous reviewer noted, but I was serving sliced on a platter, so didn't matter. Will make again. (I don't think my family would take "no" for an answer on this one...) Thanks for a wonderful new family tradition!
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