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1
Brine the turkey: Combine 2 gallons water with the salt, sugar, onions, carrots, celery, garlic, rosemary, sage, coriander seeds, fennel seeds, bay leaves and crushed red pepper in a container large enough to accommodate all the ingredients and the turkey.
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2
Stir to combine.
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3
Submerge the turkey in the brine and refrigerate for 3 days.
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4
The night before you roast the bird, remove it from the brine and pat it dry with paper towels.
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5
Make the herb butter: In a small bowl, combine the butter, rosemary, sage and some salt.
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6
Using your fingers, carefully work your way under the skin of the turkey to separate it from the breasts and legs.
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7
Massage the butter under the skin, then all over the bird.
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8
This acts like suntan lotion to create a lovely, crispy brown skin.
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9
Tie the turkey legs together with twine to keep the bird nice and compact for even cooking.
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10
In your roasting pan, for the gravy, combine the onions, carrots, celery, garlic, thyme bundle and bay leaves.
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11
Season with salt.
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12
Plunk the turkey on top of the veggies and put it in the fridge overnight uncovered.
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13
Yes, that's right...uncovered.
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14
This allows the skin of the turkey to dry out, which will create a gorgeous brown crispy skin.
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15
Now a bunch of your prep work is out of the way, so all you have to do tomorrow is toss the turkey in the oven!
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16
Preheat the oven to 450 degrees F. Pour the wine into the roasting pan and put the turkey in the screaming-hot oven for 35 to 40 minutes, or until it becomes beautifully browned.
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17
Reduce the heat to 350 degrees F. Baste with the pan juices and rotate the pan every 30 minutes for the remainder of the cooking time; think 17 minutes per pound...you do the math.
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18
If the turkey starts to get too brown, tent it loosely with foil.
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19
Remove the turkey from the oven when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh.
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20
(Be sure the thermometer is not touching a bone.)
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21
Transfer it to a rimmed baking sheet, cover with foil and let it rest for at least 30 minutes.
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22
Make the gravy: Using a mesh strainer, strain the veggies out of the pan juices over a large bowl and allow the fat to rise to the top.
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23
Discard the veggies.
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24
Skim the fat from the pan juices, add it to a large saucepot and bring it to medium heat.
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25
Whisk in the flour and cook until it has the consistency of wet sand, 4 to 5 minutes.
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26
Whisk the pan juices and stock into the flour mixture.
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27
Bring to a boil and reduce to a simmer.
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28
Cook until it is thick, 10 to 15 minutes.
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29
Taste and season with salt, if needed.
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30
Carve the turkey and serve with the gravy.
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31
Photograph by David Malosh
