A dry-brined roasted turkey with golden skin takes center stage at any holiday feast, especially when surrounded by seasonal fruits and herbs.
Ingredients
Method
- 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.
