Categories: Turkey
Ingredients
- 12-14 lb. turkey, thawed if frozen
- Kosher salt
- 1 tbsp. sugar
- 1 tbsp. fresh rosemary, plus 1 sprig
- 1 tbsp. chopped fresh sage, plus 1 sprig
- 1 tbsp. fresh thyme, plus 3 sprigs
- 1 tsp celery seeds
- Black pepper
- 1 carrot, cut into chunks
- 1 stalk celery, cut into chunks
- 2 shallots, halved
- 1 cup dry white wine
- 1 stick unsalted butter, melted
Directions
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The day before roasting the turkey, remove the neck and giblets and reserve for gravy. Pat the turkey dry with paper towels and put on a rimmed baking sheet.
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Combine 1/4 cup salt, the sugar, 1 tbsp. each rosemary, sage, and thyme, the celery seeds and 1 tsp pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.
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Position an oven rack in the lowest position; preheat to 350. Rinse the turkey well and pat dry with paper towels. Stuff the cavity of the turkey with the herb sprigs, carrot, celery and shallots. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temp for 30 minutes.
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Pour the wine over the turkey, then brush all over with the melted butter. Roast the turkey 1 hour, then baste with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and reaches 160, 1 1/2-2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.