Roasted Turkey

Prep Notes

Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days.

Thaw Time - AKA When to put the turkey in the fridge

Thursday	Friday	Saturday	Sunday	Monday	Tuesday	Wednesday	Thursday
	20lbs	15lbs	10lbs				Thanksgiving

Cook time (est)

Time/lbs	Temp	10lbs	11lbs	12lbs	13lbs	14lbs	15lbs	16lbs	17lbs	18lbs	19lbs	20lbs
15 min	325°F	2.5 hrs	2.75 hrs	3 hrs	3.25 hrs	3.5 hrs	3.75 hrs	4 hrs	4.25 hrs	4.5 hrs	4.75 hrs	5 hrs
13 min	350°F	2.17 hrs	2.38 hrs	2.6 hrs	2.82 hrs	3.03 hrs	3.25 hrs	3.47 hrs	3.68 hrs	3.9 hrs	4.12 hrs	4.33 hrs
11 min	400°F	1.83 hrs	2.02 hrs	2.2 hrs	2.38 hrs	2.57 hrs	2.75 hrs	2.93 hrs	3.12 hrs	3.3 hrs	3.48 hrs	3.67 hrs
10 min	425°F	1.67 hrs	1.83 hrs	2 hrs	2.17 hrs	2.33 hrs	2.5 hrs	2.67 hrs	2.83 hrs	3 hrs	3.17 hrs	3.33 hrs

Ingredients

• Whole bird
• 1 cup softened butter (or duck fat)
• kosher salt
• 1 whole large lemon halved crosswise
• 2 whole large shallots, peeled and halved lengthwise
• 10-12 sprigs of thyme

Directions

The Day Before

1. Remove the turkey giblets and neck, reserve.
2. Line a baking sheet with aluminum foil and place a few layers of paper towels on top
3. Pat the turkey skin dry and set the bird breast-side up on the baking sheet
4. Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
5. Return turkey (uncovered) to the fridge

The Day Of

1. About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
2. Preheat the oven to 350°F, set the rack to the lowest level.
3. Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
4. Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
5. Sprinkle the outside of the skin with an additional 1/2 tsp salt.
6. Transfer the turkey to a rack in a roasting pan.
7. Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
8. Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
9. Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
10. Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
11. Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
    • The temp of the turkey will continue to rise while it rests, reaching 165°F in about 30 minutes, which is the "safe" temp you want

Gravy

1. In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
2. Pour the turkey juices from the pan into a fat separator and set aside.
3. In the still-warm roasting pan pour 2 cups of turkey stock and whisk with a metal whisk or wooden spoon, scraping up the browned bits
4. Add the juice from the fat separator to the turkey stock mixture (discard the fat)
5. Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
6. Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
7. Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
8. Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
   • If too thick, thin with more turkey broth