Thanksgiving Turkey

Steps

1. 1 to 3 days Before Roasting: Remove the neck and giblets from the turkey and discard or save for gravy. Brine the turkey, using either a wet brine or a dry brine (wet brine goal is 12 to 24 hours; dry brine goal is 24 to 48 hours; ANY brining is better than none).**

2. 24 Hours Before or the Morning of Roasting - Let the Skin Dry Out: For a wet brine - Remove the turkey from the brine and rinse thoroughly. Pat very dry with paper towels, then place on a rimmed baking sheet or shallow pan to catch any drips. Place in the refrigerator, uncovered. For a dry brine - Uncover the turkey (it will already be on a baking sheet) and return to the refrigerator. For both methods - Let the turkey sit uncovered in the fridge until you are ready to roast—a few hours if you uncovered it that morning, or for up to 24 hours. This step dries the skin, which is important in order for it to crisp. The skin will turn somewhat translucent as it sits.

3. 1 Hour Before Roasting - Let Come to Room Temperature - Remove the turkey from the refrigerator and let stand at room temperature. Now is a good time to make sure you removed the plastic attachment from the legs.

4. 30 Minutes Before Roasting - Preheat the Oven to 450°F - Place the rack in the lowest position and move or remove any other racks that are going to get in the turkey's way. Preheat to 450°F. Let it preheat for a good 20 to 30 minutes to make sure it's screamin' hot.

5. Chop the Aromatics - If the carrots are large, cut them in half lengthwise, then chop into 1-inch pieces. Cut the apples, onion, and lemon into eights (no need to peel anything or to core the apple). Cut the head of garlic in half crosswise (that's horizontally through the cloves), then break each half into 4 big pieces (no need to peel).

6. Stuff the Cavity - Stuff the turkey cavity with all of the thyme and about half each of the carrots, apples, onion, lemon, and garlic. Scatter the remaining carrots, apple, onion, lemon, and garlic in the bottom of a very large roasting pan.

7. Tie, Butter, and Pepper - Tuck the turkey's wings underneath its body by stretching them up and tucking them under the turkey's body (as if the turkey were stretching its wings up and behind its neck). With kitchen twine or (in a pinch) a rope of aluminum foil, tie the legs snugly together. Place a rack in the roasting pan (see blog post above to make your own rack using foil), then lift the turkey onto the rack. Brush the turkey all over with the melted butter. Sprinkle with black pepper.

8. Add the Wine + Roast at a High Temperature for 45 minutes - Place the turkey on the lowest oven rack. Carefully pour the wine into the roasting pan, leaving at least 2 inches of open space at the top of the pan (if you're using a large pan, the whole bottle should fit). Roast the turkey at 450°F for 45 minutes.

9. Reduce the Oven Temperature to 325°F - If you have an oven-safe thermometer, insert it into the thickest part of the thigh without touching the bone (a digital thermometer with an alarm is ideal; a standard meat thermometer works too).

10. Continue Roasting at 325°F and Check for Doneness - Roast 1 to 1 1/2 hours more (a 14- to 16-pound turkey typically needs about 2 to 2 1/2 hours total), or until the thickest part of the breast, thigh, and wing joint all reach 165°F on an instant-read thermometer. This is the safe temperature for turkey.My tip for extra juicy meat - I personally take the turkey out a little earlier—when the breast reads around 155° to 160°F and the thigh is around 160° to 170°F—then I tent it with foil and let it rest 20 to 30 minutes. The temperature will continue to rise as it rests and reach 165°F.Prevent Overbrowning - If the breast starts to get too dark or is progressing much more quickly than the thigh, tent the breast only with foil (I fold foil into a triangle with the point facing the legs). Check early to be safe, and see How Long to Cook a Turkey for more information.

11. Let Rest - Transfer the turkey to a cutting board. Cover and let rest for at least 20 to 30 minutes. If you are making Turkey Gravy, do it now—the turkey will be so juicy, it's not strictly necessary for the meat.

12. Carve, Serve, Bask in the Glory - Carve the turkey and serve with the pan juices and/or gravy. Listen to your friends oohhh and ahhhh. YOU DID IT!