A dry-brined roasted turkey with golden skin takes center stage at any holiday feast, especially when surrounded by seasonal fruits and herbs.
Herb Dry-Brined Turkey with Apples
MAKES 1 (12- to 16-pound) turkey
Ingredients
- ½ cup kosher salt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon coarse ground black pepper
- 1 (12- to 16-pound) turkey, patted dry
- 3 small onions, peeled and quartered
- 3 Honeycrisp apples, quartered
- 3 Granny Smith apples, quartered
- 2 cloves garlic, smashed
- ½ cup unsalted butter, diced and divided
- ¼ cup unsalted butter, melted
- 2 tablespoons olive oil
- 1 cup dry white wine
- ¼ cup apple cider vinegar
- Garnish: fresh thyme, fresh sage, roasted garlic, apples, persimmons
Instructions
- In the work bowl of a food processor, combine salt, parsley, thyme, sage, rosemary, and pepper; pulse until finely chopped.
- Rub herb mixture all over turkey. Place turkey inside a large disposable roasting bag or stockpot. Refrigerate overnight.
- Preheat oven to 325°.
- In a large roasting pan, arrange onion, apples, and garlic. Drop ¼ cup diced butter evenly on top. Remove turkey from bag or pot and discard any excess liquid. Place turkey on top of onion, apples, and garlic.
- In a small bowl, stir together melted butter and oil. Brush evenly onto turkey.
- Bake, covering with foil to prevent excess browning as necessary, until golden brown and an instant-read thermometer inserted into the breast registers 165° and inserted into the thigh, without touching bone, registers 170°, 2 hours and 30 minutes to 3 hours. Let rest 20 minutes before carving.
- Strain pan drippings into a small saucepan. Add wine and vinegar; bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced by half, 10 to 15 minutes. While whisking constantly, drop remaining ¼ cup diced butter, 1 cube at a time, into sauce, until butter is melted and sauce is smooth. Serve sauce with turkey. Garnish with thyme, sage, garlic, apples, and persimmons, if desired.
