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.

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.
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