DIRECTIONS For Turkey and Brine 1. Dissolve salt in 2 gallons cold water in large stock pot or clean bucket. Add turkey and refrigerate 4–6 hours. 2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note at beginning). For Herb Paste 1. Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste. Add mustard and olive oil; continue to process until mixture forms smooth paste; scrape sides of processor bowl with spatula. Transfer mixture to small bowl. To Prepare Turkey 1. Adjust oven rack to lowest position; heat oven to 400 F. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20–30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure. 2. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using fingers, distribute 1 1/2 tbsp of paste under skin over breast, thigh, and drumstick meat. 3. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4-inch pocket within flesh. Place 1 tbsp paste in pocket of each breast; using fingers, rub in thin, even layer. 4. Rub 1 tbsp paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet. To Roast Turkey 1. Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes. 2. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels) rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170–175 degrees on instant- read thermometer, 50–60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve. If roasting a 14–18-pound bird: Increase all of the ingredients for the herb paste (except the black pepper) by 50%. Follow the instructions for applying the paste under the skin on the skin. Increase the second half of the roasting time (breast side up) to 1 hour, 15 minutes. If roasting an 18–22-pound bird: Double all of the ingredients for the herb paste except the black pepper; apply 2 tbsp paste under the skin on each side of the turkey, 1 1/2 tbsp paste in each breast pocket, 2 tbsp inside the cavity, and the remaining paste on the turkey skin. Roast breast side down at 425 F for 1 hour, then reduce the oven temperature to 325 degrees, rotate the turkey breast side up, and continue to roast for about 2 hours. Let rest 35–40 minutes before carving.
Herbed Roast Turkey
INGREDIENTS Turkey and Brine • 2 cups table salt • 1 turkey (12–14 lbs gross weight), rinsed thoroughly (instructions for larger birds at the end of recipe) Herb Paste • 1/4 cup chopped fresh parsley leaves • 4 tsp minced fresh thyme leaves • 2 tsp chopped fresh sage leaves • 1 1/2 tsp minced fresh rosemary • 1 medium shallot, minced (about 3 tbsp) • 2 medium cloves garlic, minced or pressed through garlic press (about 2 tsp) • 3/4 tsp grated lemon zest • 3/4 tsp salt • 1 tsp ground black pepper • 1 tsp Dijon mustard • 1/4 cup olive oil If you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort. After brining, rinsing, and patting the turkey dry, place the turkey breast side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 8–24 hours. Proceed with the recipe.
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