Name: Rosemary-Roasted Turkey with Gravy
Yield: Makes 10 servings
Ingredients: 3 3/4 cups (2 pounds) kosher salt; 1 cup (8 ounces) Creole seasoning, such as Tony Chachere's Original or Konriko; 1 16- to 18-pound turkey, quills removed if necessary and neck, giblets, and liver removed (reserve for another use); 1/2 cup (1 stick) unsalted butter, melted, plus 1 cup (2 sticks), cut into 1-inch cubes; 2 tablespoons kosher salt; 2 tablespoons coarsely cracked black pepper; 1 medium white onion, roughly chopped (about 1 1/2 cups); 1 head garlic, cloves separated, peeled, and smashed with back of knife; 1 stalk celery, roughly chopped (about 3/4 cup); 1/2 cup fresh sage leaves, roughly torn (about 1 ounce); 1/2 bunch fresh thyme (about 45 sprigs or 1 ounce); 1/2 bunch fresh parsley (about 1/2 cup); 1/2 bunch fresh rosemary, roughly chopped (about 20 sprigs); Turkey Gravy

Chef Rathbun's method of roasting a turkey involves brushing the skin and packing the cavity with butter, then starting the roasting at a relatively high temperature — 450°F. As the turkey browns, the butter and turkey fat melt and pool under the grate, eliminating the need to add water to the pan juices. After 40 minutes, the oven is turned down to 350°F and the buttery drippings are used as a basting liquid. This technique seals in the bird's natural juices, producing crisp, golden skin and moist meat.

Recipe notes

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