AmericanThanksgiving roast turkey
Thanksgiving turkey: a dry-brined whole roast turkey with herb butter and pan gravy, the centrepiece of the American holiday
On the fourth Thursday of November, from Massachusetts to California, the roast turkey is the centre of the Thanksgiving table, carved beside stuffing, cranberry sauce, mashed potatoes and pumpkin pie. This recipe dry-brines a 5–6 kg bird with salt in the fridge for two days, then roasts it with herb butter under the skin for juicy meat and crackling golden skin. The commonest mistake is roasting by the clock and either serving it underdone or cooking the breast to sawdust. Use a thermometer: it is safe when the thickest part of the thigh, not touching bone, reads 74 °C and the juices run clear. Thaw a frozen bird in the fridge (allow 24 hours per 2 kg) and never stuff the cavity; bake the stuffing separately. Chef's tip: leave the salted turkey uncovered in the fridge for the last night; the skin dries like parchment and roasts shatteringly crisp.
- Prep
- 30 min
- Cook
- 210 min
- Difficulty
- Hard
- Serves
- 10
- Per serving
- 560 kcal
Ingredients
For the turkey
- 12 ⅛ lb whole turkeythawed, giblets removed
- 3 tbsp coarse salt
- 2 tsp black pepper
- 4 oz soft butter
- 2 tbsp fresh sagechopped
- 1 tbsp fresh thyme leaves
- 3 cloves garliccrushed
- 1 onionquartered
- 1 lemonhalved
- 2 carrotschopped
- 2 sticks celerychopped
For the gravy
- 4 tbsp plain flour
- 3 ¼ cups chicken or turkey stock
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Method
0/10 doneStep 1: Two days ahead, pat 12 ⅛ lb whole turkey dry inside and out. Mix 3 tbsp coarse salt and 2 tsp black pepper and rub it all over and inside the cavity. Set the bird on a rack over a tray and refrigerate, loosely covered, for 24 hours, then uncovered for another night. Keep raw turkey on the bottom shelf, away from other food.
Step 2: Take the turkey out of the fridge 1 hour before roasting. Heat the oven to 425°F (400°F fan).
Step 3: Mash 4 oz soft butter with 2 tbsp fresh sage, 1 tbsp fresh thyme leaves and 3 cloves garlic. Loosen the breast skin with your fingers and push most of the butter underneath; rub the rest over the legs. Wash your hands and surfaces well after handling raw poultry.
Step 4: Put 1 onion and 1 lemon in the cavity and tie the legs loosely. Scatter 2 carrots and 2 sticks celery in a roasting tin and set the turkey on top.
Step 5: Roast for 30 minutes, until the skin starts to colour, then lower the oven to 350°F (300°F fan).
30 minStep 6: Roast for about 2½ hours more (roughly 30 minutes per kg in total), basting every 45 minutes. Cover the breast loosely with foil if it browns too fast.
150 minStep 7: Check with a thermometer in the thickest part of the thigh, not touching bone: it must read 165°F and the juices should run clear. If not, roast 15 minutes more and test again.
Step 8: Lift the turkey onto a board, cover loosely with foil and rest for 30–40 minutes; it stays hot and the juices settle.
35 minStep 9: Meanwhile spoon off all but 4 tbsp fat from the tin. Set it over medium heat, stir in 4 tbsp plain flour and cook for 2 minutes until nutty.
2 minStep 10: Whisk in 3 ¼ cups chicken or turkey stock a little at a time, scraping up the browned bits, and simmer for 5 minutes until thick and smooth. Strain, taste for salt and serve with the carved turkey.
5 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 72 g
- Carbs
- 4 g
- Fat
- 27 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thanksgiving roast turkey take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of soft butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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