Thanksgiving Turkey

Serves 1
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Directions

  1. 1Pat dry the turkey and cover inside and outside liberally with salt.
  2. 2Chop parsley, thyme, rosemary, and sage.
  3. 3Zest one lemon into a bowl with room temperature butter.
  4. 4Add garlic paste, sugar, salt, and chopped herbs to the butter.
  5. 5Mix all ingredients well to create compound butter.
  6. 6Use a wooden spoon to separate the skin from the turkey breast.
  7. 7Fill the space under the skin with the compound butter.
  8. 8Stuff the turkey cavity with chopped celery, shallot, and lemon.
  9. 9Tie the turkey legs together with kitchen twine.
  10. 10Place the turkey on a rack in a roasting pan.
  11. 11Coat the outside of the turkey skin liberally with neutral oil.
  12. 12Combine neutral oil, soy sauce, and maple syrup in a saucepan.
  13. 13Cook the glaze while whisking until thickened.
  14. 14Bake the turkey at 375°F for 30 minutes.
  15. 15Remove the turkey from the oven and brush well with the glaze.
  16. 16Bake for another 30 minutes and glaze again.
  17. 17Repeat the glazing process until a thermometer at the breastbone reaches 160°F.
  18. 18Remove the turkey from the oven and let it rest.
  19. 19Remove the twine from the turkey.
  20. 20Carve the turkey.
  21. 21Arrange the carved turkey on a platter with herbs.
  22. 22Pour gravy over the carved turkey.

Ingredients

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

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