How to Make Good Turkey.

Cooking a Turkey is a dedicated art form that takes years to perfect. I like my turkey with crispy skin and flavorful juicy meat throughout, and I've devised the steps to make it perfect every time.

What you’ll need

  • turkey (12-15 lbs.)
  • aromatics, roughly chopped (pick 2-4): lemons (1), onions (4), garlic (2 heads), carrots (4), celery (6), herbs
  • 12-16 ounces flavored butter (see below for ideas)
  • 12-16 ounces of thick-cut bacon
  • 2-3 cups white wine or stock (optional)

Directions

Brining (Optional)

If you have time (and room in your fridge), brine the turkey 24-48 hours before preparation.

  • Remove giblets from the cavity and rub salt throughout (~1 tbsp.).
  • Carefully separate the skin from the turkey and under the skin rub 1-2 tsp. of salt on each breast and leg.
  • Cover turkey tightly with plastic wrap.

Cooking (Required)

Note about stuffing: I have too much stuffing to do all of it in the bird so I do it all separately. This leaves the cavity open for delicious flavorful aromatics while roasting.

Preheat oven to 400 degrees.

  • Pat the turkey dry. Carefully stuff ½–⅔ of the flavored butter underneath the skin of the breast and the legs.
  • Spread remaining butter over the skin and season with salt and pepper.
  • Place the turkey in a V-rack in a roasting pan.
  • Insert aromatics into the cavity.
  • Drop any remaining aromatics in the bottom of the pan along with enough white wine or stock to cover the entire base at about 1”.
  • Roast the turkey for 10-15 minutes.
  • Remove the turkey from the oven and turn the temperature down to 325 degrees farenheit.
  • Baste and then layer the bacon over the top of the bird.
  • Return the turkey to the oven.
  • Cook until the temperature on the thickest part of thigh is 175 degrees farenheit and the breast is 160 degrees farenheit.
  • Baste occasionally (every 45 minutes). During the second baste, brush any left-over butter on the legs.
  • Rest the turkey (uncovered) for at least 30-45 minutes before carving.

Flavored butter

  • 12-16 ounces of butter
  • 1-1.5 tbsp. olive oil

Add optional flavorings such as:

  • ¼ c maple syrup
  • parsley
  • juice and zest from 2 lemons
  • 3 garlic cloves
  • ¼ cup chopped sage
  • salt and pepper

Combine all ingredients.