Ingredients
- 1 whole turkey (12–14 lb), thawed and patted dry
- 6–9 tsp kosher salt (½–¾ tsp per lb)
- 1 tsp baking powder (optional, for skin)
- 6 Tbsp unsalted butter, softened (or olive oil)
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp paprika (sweet or smoked)
- 2 tsp minced fresh rosemary
- 2 tsp minced fresh thyme
- 1 lemon, zested (optional)
- 1 large onion, cut into wedges
- 1 head garlic, halved
- 2 ribs celery, chopped
- 1 carrot, chopped
- 1–2 cups low-sodium chicken or turkey stock
Equipment
- heavy-duty kitchen shears
- sheet pan with rack
- roasting pan (optional)
- Instant-read thermometer
- carving knife and board
Method
- Sprinkle salt (and baking powder if using) evenly over the turkey, including under loosened breast skin. Place on a rack set over a sheet pan and refrigerate 24–48 hours, uncovered for the last 12 hours to dry the skin.
- Using kitchen shears, remove the backbone. Flip the turkey breast-side up and press firmly to crack the breastbone so the bird lies flat. Tuck the wing tips under.
- In a small bowl, mix softened butter (or oil) with black pepper, garlic powder, paprika, rosemary, thyme, and lemon zest. Rub this mixture under and over the turkey skin.
- Scatter onion, garlic, celery, and carrot in a large rimmed sheet pan or roasting pan. Add 1 cup stock. Place a rack over the aromatics and lay the turkey skin-side up on top.
- For oven roasting: Preheat to 450°F. Roast 30 minutes, then reduce to 400°F and continue roasting 50–70 minutes, until the breast reaches 160°F and the thigh 175°F. Add stock if the pan dries out.
- Transfer turkey to a cutting board and rest 20–30 minutes before carving.
- Carve by separating leg quarters and wings; slice breasts across the grain. Serve with strained pan drippings or gravy.
Nutrition
Calories: 320kcalProtein: 42gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 520mgPotassium: 410mgVitamin A: 240IUVitamin C: 2mgCalcium: 20mgIron: 1.2mg
Notes
Grill: Use a two-zone fire at 375–425°F; roast over indirect heat until 160°F breast / 175°F thigh. For crisping, finish briefly over direct heat.
Smoker: Cook at 300°F with apple, cherry, or pecan wood for 2½–3½ hours to 160°F/175°F.
Oven High-Heat: Keep at 450°F the whole time; check for doneness at 70–90 minutes and tent with foil if browning too quickly.
Dairy-free: Replace butter with olive oil.
Equipment: Heavy-duty shears, sheet pan with rack, and an instant-read thermometer.
Smoker: Cook at 300°F with apple, cherry, or pecan wood for 2½–3½ hours to 160°F/175°F.
Oven High-Heat: Keep at 450°F the whole time; check for doneness at 70–90 minutes and tent with foil if browning too quickly.
Dairy-free: Replace butter with olive oil.
Equipment: Heavy-duty shears, sheet pan with rack, and an instant-read thermometer.
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