Home Recipes Under-the-Skin Herb Paste Roast Turkey

Under-the-Skin Herb Paste Roast Turkey

Serves 2 Bake 30 minutes, plus 24 hours dry brine

Ingredients

  • 1 whole turkey, 12-14 lbs
  • 3 tbsp kosher salt, for dry brining
  • 1/3 cup olive oil
  • 4 tbsp margarine, softened, divided
  • 6 cloves garlic, minced
  • 3 tbsp chopped fresh rosemary, thyme and sage
  • 1 lemon, halved
  • 1 onion, quartered
  • 2 carrots, chunked
  • 2 celery stalks, chunked
  • 1.5 cups dry white wine
  • 2 cups chicken stock

Method

  1. 24 hours before roasting, pat the turkey dry and rub kosher salt all over the skin and inside the cavity; refrigerate uncovered.
  2. An hour before cooking, remove the turkey from the fridge to take the chill off, and heat the oven to 425F.
  3. Mash together 3 tbsp of the softened margarine, olive oil, garlic and herbs into a paste; gently loosen the skin over the breast and thighs and work most of the paste directly onto the meat, rubbing the rest over the skin.
  4. Stuff the cavity with the lemon halves, onion and a few extra herb sprigs, then tie the legs together.
  5. Scatter carrots and celery in the bottom of a roasting pan, set the turkey on top, and pour in the wine and half the stock.
  6. Roast at 425F for 30 minutes, then reduce heat to 325F; baste every 45 minutes with pan juices, adding more stock as needed and tenting with foil if the skin darkens too fast.
  7. Continue roasting until the thickest part of the thigh reads 165F, about 2.5-3 hours total after the initial high-heat blast.
  8. Rest the turkey at least 30 minutes, tented loosely, before carving - this step is not optional.
  9. Strain and skim the pan drippings, reduce over high heat, and whisk in the remaining 1 tbsp margarine for a rich gravy to serve alongside.

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.

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