Simple Roast Turkey Recipe
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Time 3 1/2 hours, plus brining
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Andrew Scrivani for The New York Times
For every one of the attention we lavish on Thanksgiving turkeys, the reality is more work won't necessarily yield an improved bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, employ a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird in order to smoke more quickly, together with the white and dark meat finishing better the same time. And if you oil but try not to baste your turkey, you'll receive crisp skin without constantly opening the oven.
Coarse kosher salt
1 bunch fresh thyme or rosemary
1 bunch fresh sage
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Preparation
Remove any giblets from your cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey across with 1/2 teaspoon salt per pound of turkey, the pepper along with the lemon zest, such as neck. Transfer to some 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate using a small rimmed baking sheet (or engrossed in another bag) for about 1 day or over to 3 days, turning the bird over every single day (or after 12 hours if brining for only 24 hours).
Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back within the baking sheet. Return for the refrigerator for about 4 hours or higher to 12 hours to dry up the skin (it will help crisp it).
When you are ready in order to smoke the turkey, remove it through the refrigerator and let it to find room temperature first hour.
Heat oven to 450 degrees. In the bottom of a big roasting pan, add the cider and enough wine to fill the pan into a 1/4-inch depth. Add half the onions, the remainder of the 6 garlic cloves plus the bay leaves. Stuff the remainder of the onion quarters as well as the lemon quarters in the turkey cavity. Brush the turkey skin generously with oil or melted butter.
Place turkey, breast side up, on the roasting rack set in the roasting pan. Transfer pan towards the oven and roast half an hour. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted inside thickest component of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey into a cutting board unwind for half an hour before carving.
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