Thanksgiving will be here before we know it, which means it’s time to start planning your menu! Jeff Mauro’s crispy-skinned herb-roasted turkey recipe will be a crowd favorite– it does require a bit more elbow grease, but trust me, the outcome will be SO worth it!
How To Make a Crispy-Skinned Herb-Roasted Turkey:
1 12-14 lb. fresh Amish turkey
3 tbsp. salt
1/2 tsp. granulated garlic
1/2 tsp. fresh black pepper
6 bay leaves (fresh)
2 sprigs thyme (fresh, leaves removed)
Zest of 1 orange
1 sprig rosemary (fresh, leaves removed)
4 tbsp. unsalted butter (melted)
Three days before you’re ready to cook and serve your turkey, rinse, clean and dry it thoroughly. In a food processor, mix together garlic, salt, pepper, bay leaves, thyme, rosemary and orange zest until a uniform mixture forms. Rub the inside of the turkey with the mixture, and slip your fingers under the breast skin to rub the mixture under the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on the other side.
Place the bird in a large zipper-top bag or brining bag. (If neither is available, cover in plastic wrap.) Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 3 days. The night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be dry and the salt should be dissolved. If any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out.
On the day of, take the turkey out of the fridge 1 hour before cooking. Preheat the oven to 425 degrees. Fit a roasting pan with a wire v-rack, put the turkey in the roasting pan, brush with the melted butter and roast for 30 minutes. Turn the heat down to 325 degrees and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest for 30 to 45 minutes before carving.