Here’s how I roast my turkey every year! Comment “turkey” for the detailed recipe and I’ll send it to you! 🍗🦃 1. For a fresh turkey set your fridge to 33°F for the week.
Frozen turkey? Thaw 24 hrs per 4–5 lbs in the fridge. 2. Gather your tools: Roasting pan + rack, kitchen twine, and a digital thermometer. 3. Prep the turkey: Remove giblets, pat very dry, and tuck the wing tips under. 4. Dry brine: Salt, Baking Powder + Brown sugar.
I like to add a little baking powder (1 tsp per 1 Tbsp salt) for extra-golden skin. Rub all over + under the skin. Refrigerate overnight or for 2 nights! 5. Make a butter-herb paste: Blend softened butter with herbs in a food processor.
Rub under the skin + all over the turkey. 6. Add aromatics: Fill the cavity with onion, apple, pepper, thyme, and rosemary. 7. Tie the legs: Use kitchen twine so the turkey cooks evenly. 8. Add broth to the pan: Pour 3-4 cups broth and white wine into the bottom of the roasting pan. 8. Roast: Start at 450°F for 20-30 min...