Thanksgiving Turkey

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• Step 1

  Unwrap the turkey and pat it dry with paper towels to remove surface moisture. Gently begin separating the skin from the meat, a tedious step that helps the salt penetrate the meat and yields crisper skin.

  • 14 lb turkey (3300 g)thawed with giblets removed
• Step 2

  Season the turkey generously with salt, applying it to the inside of the cavity and to the meat underneath the separated skin.

  • 3 tbsp salt (54 g)
• Step 3

  Set the turkey on the roasting pan and rack you will use for roasting, then refrigerate it uncovered to dry brine for 24 to 48 hours.
• Step 4

  Preheat the oven to 310°F (154°C).
• Step 5

  Rub compound butter all over the turkey and beneath the separated skin. This helps carry flavor under the skin and keeps the meat moist during roasting.

  • 16 tbsp compound butter (256 g)softened
    (use related compound butter recipe)
• Step 6

  If you have a temperature probe, insert it into the deepest part of the turkey breast so you can monitor doneness. This allows precise timing and helps prevent overcooking.
• Step 7

  Place the turkey in the oven and bake until the internal temperature reaches 150°F (65.6°C); this will take about 2 hours, depending on the size of the turkey. If you do not have a temperature probe, begin checking around 1 hour 30 minutes into cooking with a digital thermometer.
• Step 8

  Remove the turkey from the oven. If your turkey skin needs more crisping up, you can baste the skin with more butter and put the turkey back into the oven at 450°F (232.6°C) for 5 minutes.

  Let it rest for at least 30 minutes before carving to let the juices resettle. Resting also helps the meat become easier to carve.
• Step 9

  Carve the turkey and serve.
• Step 10

  Keep the turkey pan drippings in the roasting pan to make a delicious gravy!