TWO-THREE DAYS BEFORE EATING
1. Unwrap your bird and remove the giblets—you might have to dig around, but they’re in there! (Giblets can be used for gravy or stuffing, or making your pet’s Thanksgiving dreams come true).
2. Season liberally with salt, or brine (leave in brine for 12+ hours).
3. Dry your seasoned bird on a cooking rack and sheet pan in the fridge for at least 24 hours. Don’t skip this step —— it’s the secret to crispy skin that pops off the meat. We like to dry it out for 48 hours.
TWO HOURS BEFORE COOKING
Pull your turkey from the fridge to bring it to room temperature. Rub with olive oil or butter and (to taste) additional salt, black pepper, and fresh herbs — we like marjoram, rosemary, thyme, and sage.
COOK at 325°F for 10-15 min per pound
1. Preheat your oven to 325°F. Place the turkey on a rack in a deep roasting pan. Pack with additional herbs for added aromatics. Potatoes and parsnips also roast beautifully alongside a turkey.
2. When your oven reaches temp, place the roasting pan in the center. With a meat thermometer at the ready, cook your turkey to an internal temperature of 165°F (the temperature will rise 10-15 degrees after the bird leaves the oven). 10–14 lb turkeys typically cook for 10 minutes per pound. 14+ lb birds may need 13-15 minutes per pound.
3. Check the temperature often, especially toward the end. Breast meat cooks slightly faster than the dark meat. For extra crispy skin, hit with one last splash of olive oil or butter, and turn the oven up to 375°F for the final 15 minutes. Be sure to check the internal temp before turning up the oven — not even crispy skin can salvage an overcooked turkey!
4. Pull your turkey when you can cut into the skin and the juices run clear, not red. Let it rest for at least 30 minutes prior to carving to let the juices do their juicy thing. Serve and enjoy!
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