Perfect Roast Turkey

Name: Perfect Roast Turkey
Yield: serves 12 to 14
Ingredients: 3 cups coarse salt, plus more for seasoning; 5 cups sugar; 2 medium onions, coarsely chopped; 2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped; 2 carrots, peeled and coarsely chopped; 2 celery stalks, coarsely chopped; 2 dried bay leaves; 3 sprigs fresh thyme; 3 sprigs fresh flat-leaf parsley; 2 teaspoons whole black peppercorns, plus freshly ground pepper; 1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for Gravy (recipe follows); 1/2 cup (1 stick) unsalted butter, melted, plus 1/4 cup unsalted butter, softened; 1 1/2 cups dry white wine, such as Sauvignon Blanc; Chestnut Stuffing (recipe follows); Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional); Giblets and neck from turkey; 5 whole black peppercorns; 3 sprigs fresh thyme; 3 sprigs fresh flat-leaf parsley; 1 sprig fresh rosemary; 1 fresh or dried bay leaf; 3 tablespoons unsalted butter; 2 celery stalks, coarsely chopped; 1 small carrot, coarsely chopped; 1 leek, white and pale-green parts only, rinsed and coarsely chopped; 1 medium onion, coarsely chopped; 3/4 cup dry white wine or turkey stock; 3 tablespoons all-purpose flour; Coarse salt and freshly ground pepper; (makes about 4 cups)

January 26, 2012

We brined our turkey for 24 hours, so leave plenty of time for this recipe. If you don’t brine yours, skip steps 1 and 2. The USDA recommends cooking the turkey until the thickest part of the thigh registers 180°F. For a moister bird, we cooked ours to 165°F; it continues to cook outside the oven as it rests.

Recipe notes

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