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