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. Make sure its thawed by *Wednesday* for day-before prep.
  • 20lb - Friday
  • 15lb - Saturday
  • 10lb - Sunday
• Cook time (est) - Take out of the oven @150°F and rest 30 minutes, should be 165°F for safety
  • 15 min /lb @ 325°F
  • 13 min /lb @ 350°F
  • 11 min /lb @ 400°F
  • 10 min /lb @ 425°F

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