Thanksgiving Turkey

Serves 1
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Directions

  1. 1Pat dry the turkey and cover inside and outside liberally with salt.
  2. 2Pat dry the turkey and cover inside and outside liberally with salt.
  3. 3Pat dry the turkey and cover inside and outside liberally with salt.
  4. 4Chop parsley, thyme, rosemary, and sage.
  5. 5Chop parsley, thyme, rosemary, and sage.
  6. 6Chop parsley, thyme, rosemary, and sage.
  7. 7Zest one lemon into a bowl with room temperature butter.
  8. 8Zest one lemon into a bowl with room temperature butter.
  9. 9Zest one lemon into a bowl with room temperature butter.
  10. 10Add garlic paste, sugar, salt, and chopped herbs to the butter.
  11. 11Add garlic paste, sugar, salt, and chopped herbs to the butter.
  12. 12Add garlic paste, sugar, salt, and chopped herbs to the butter.
  13. 13Mix all ingredients well to create compound butter.
  14. 14Mix all ingredients well to create compound butter.
  15. 15Mix all ingredients well to create compound butter.
  16. 16Use a wooden spoon to separate the skin from the turkey breast.
  17. 17Use a wooden spoon to separate the skin from the turkey breast.
  18. 18Use a wooden spoon to separate the skin from the turkey breast.
  19. 19Fill the space under the skin with the compound butter.
  20. 20Fill the space under the skin with the compound butter.
  21. 21Fill the space under the skin with the compound butter.
  22. 22Stuff the turkey cavity with chopped celery, shallot, and lemon.
  23. 23Stuff the turkey cavity with chopped celery, shallot, and lemon.
  24. 24Stuff the turkey cavity with chopped celery, shallot, and lemon.
  25. 25Tie the turkey legs together with kitchen twine.
  26. 26Tie the turkey legs together with kitchen twine.
  27. 27Tie the turkey legs together with kitchen twine.
  28. 28Place the turkey on a rack in a roasting pan.
  29. 29Place the turkey on a rack in a roasting pan.
  30. 30Place the turkey on a rack in a roasting pan.
  31. 31Coat the outside of the turkey skin liberally with neutral oil.
  32. 32Coat the outside of the turkey skin liberally with neutral oil.
  33. 33Coat the outside of the turkey skin liberally with neutral oil.
  34. 34Combine neutral oil, soy sauce, and maple syrup in a saucepan.
  35. 35Combine neutral oil, soy sauce, and maple syrup in a saucepan.
  36. 36Combine neutral oil, soy sauce, and maple syrup in a saucepan.
  37. 37Cook the glaze while whisking until thickened.
  38. 38Cook the glaze while whisking until thickened.
  39. 39Cook the glaze while whisking until thickened.
  40. 40Bake the turkey at 375°F for 30 minutes.
  41. 41Bake the turkey at 375°F for 30 minutes.
  42. 42Bake the turkey at 375°F for 30 minutes.
  43. 43Remove the turkey from the oven and brush well with the glaze.
  44. 44Remove the turkey from the oven and brush well with the glaze.
  45. 45Remove the turkey from the oven and brush well with the glaze.
  46. 46Bake for another 30 minutes and glaze again.
  47. 47Bake for another 30 minutes and glaze again.
  48. 48Bake for another 30 minutes and glaze again.
  49. 49Repeat the glazing process until a thermometer at the breastbone reaches 160°F.
  50. 50Repeat the glazing process until a thermometer at the breastbone reaches 160°F.
  51. 51Repeat the glazing process until a thermometer at the breastbone reaches 160°F.
  52. 52Remove the turkey from the oven and let it rest.
  53. 53Remove the turkey from the oven and let it rest.
  54. 54Remove the turkey from the oven and let it rest.
  55. 55Remove the twine from the turkey.
  56. 56Remove the twine from the turkey.
  57. 57Remove the twine from the turkey.
  58. 58Carve the turkey.
  59. 59Carve the turkey.
  60. 60Carve the turkey.
  61. 61Arrange the carved turkey on a platter with herbs.
  62. 62Arrange the carved turkey on a platter with herbs.
  63. 63Arrange the carved turkey on a platter with herbs.
  64. 64Pour gravy over the carved turkey.
  65. 65Pour gravy over the carved turkey.
  66. 66Pour gravy over the carved turkey.

Ingredients

  • 1 lb salted butter
  • 1 lb salted butter
  • 1 lb salted butter
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped thyme
  • 1 Tbsp chopped thyme
  • 1 Tbsp chopped thyme
  • 1 Tbsp chopped rosemary
  • 1 Tbsp chopped rosemary
  • 1 Tbsp chopped rosemary
  • 1 Tbsp chopped sage
  • 1 Tbsp chopped sage
  • 1 Tbsp chopped sage
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 1 garlic clove zested into paste
  • 1 garlic clove zested into paste
  • 1 garlic clove zested into paste
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 oz neutral oil
  • 2 oz neutral oil
  • 2 oz neutral oil
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.5 cup maple syrup
  • 0.5 cup maple syrup
  • 0.5 cup maple syrup
  • 1 turkey
  • 1 turkey
  • 1 turkey
  • salt
  • salt
  • salt
  • chopped celery
  • chopped celery
  • chopped celery
  • shallot
  • shallot
  • shallot
  • lemon
  • lemon
  • lemon

Equipment

roasting pan with rackknifecutting boardglovesmicroplane/zestermixing bowlspatulasmall saucepanwhiskbasting brushmeat thermometer

Tips

  • Leave turkey to sit in the fridge for 24 hours after salting.
  • Rest the turkey for at least 45 minutes after cooking.