- 1 turkey half (split), 6-8 lbs
- 2 tbsp kosher salt, for dry brining
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 2 tbsp chopped fresh rosemary, thyme and sage
- 1 lemon, halved
- 1 onion, quartered
- 2 carrots, chunked
- 2 celery stalks, chunked
- 1 cup dry white wine
- 1.5 cups chicken stock
- black pepper
Dry-Brined Herb Roasted Turkey Half
Ingredients
Method
- The night before cooking, rub the turkey half all over with kosher salt and refrigerate uncovered - this dry brine seasons the meat deeply and helps the skin crisp.
- The next day, heat oven to 425F. Pat the turkey dry and rub with olive oil mixed with garlic, herbs and black pepper, working some under the skin.
- Squeeze the lemon halves over the meat, then tuck the spent halves plus a few garlic cloves into any cavity.
- Scatter onion, carrots and celery in the bottom of a roasting pan and set the turkey half on top; pour wine and half the stock into the pan.
- Roast at 425F for 30 minutes to color the skin, then reduce heat to 325F and continue roasting, basting with pan juices every 30 minutes and adding more stock if the pan runs dry.
- Tent loosely with foil if the skin is browning too quickly before the meat is done.
- Roast until the thickest part of the breast reads 165F, about 1.5-2 hours total from when you lowered the heat.
- Rest 20-30 minutes before carving.
- Strain the pan drippings into a saucepan, skim fat, and reduce over high heat into a gravy; serve alongside the carved turkey.
Chef's tip
Loosening the skin and rubbing the herb paste directly onto the meat (not just on top of the skin) is what actually flavors the turkey - rubbing the outside of the skin mostly flavors the skin.
