Gobble Perfection: The Effortless Elegance of Our Simple Roast Turkey

In the grand tradition of Thanksgiving turkey preparations, it’s easy to get caught up in the idea that more effort equates to a superior bird. However, the reality might surprise you – an exceptional roast turkey can be achieved without the fuss of intricate techniques. Brining, stuffing, trussing, and basting are all optional steps that, when omitted, can streamline the process without compromising on flavor.

Say goodbye to the messy wet brine and welcome the simplicity of a dry rub, or rather, a dry brine. A harmonious blend of salt and pepper becomes a transformative massage, not only locking in moisture but also imparting a seasoned richness to the turkey’s flesh. This minimalist approach allows you to revel in the essence of the bird itself, uncomplicated by excess ingredients.

By forgoing the stuffing and trussing rituals, you liberate the turkey to an expedited cooking process. The absence of these steps enables both white and dark meat to reach their succulent peaks simultaneously, ensuring a perfectly balanced result. This departure from convention challenges the notion that meticulous preparation is the only path to culinary excellence.

As you embark on this journey to turkey perfection, consider a deviation from the customary basting routine. Instead of constantly opening the oven and disrupting the cooking process, a judicious oil application imparts a golden crispness to the skin. This tactic not only simplifies the cooking experience but also yields a visually appealing and texturally delightful result.

In essence, our approach to the Simple Roast Turkey is a celebration of uncomplicated elegance. It’s a testament to the idea that sometimes, less truly is more. By embracing the beauty of minimalism in your Thanksgiving preparations, you unlock the full potential of the star of the feast – a succulent, perfectly roasted turkey that speaks volumes with every bite.

Link: https://cooking.nytimes.com/recipes/1015474-simple-roast-turkey

Video step-by-step: https://nyti.ms/3vb6mB3

INGREDIENTS

Yield:10 to 12 servings

Total Time: 3½ hours, plus brining

• 1turkey (10 to 12 pounds)
• Coarse kosher salt
• 1tablespoon black pepper
• 1lemon, zested and quartered
• 1bunch fresh thyme or rosemary
• 1bunch fresh sage
• 12garlic cloves, smashed and peeled
• 1bottle hard apple cider (12 ounces)
• Dry white wine, as needed
• 2onions, peeled and quartered
• 3bay leaves
• Olive oil or melted butter, as needed

PREPARATION

1. Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with ½ teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
2. Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
3. When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
4. Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a ¼-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
5. Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast for 30 minutes. Cover the breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1½ to 2 hours more. Transfer the turkey to a cutting board to rest for 30 minutes before carving.