The best turkey you’ve ever eaten? Probably so.
- 1 turkey, not larger than 15 pounds, properly thawed, preferably dry-brined the night before.
- Kosher salt and fresh-ground black pepper
- 1⁄2 lb unsalted butter
- Fresh sage, parsley, thyme,
- 1 parsnip, peeled
- 1 turnip, peeled
- 1 medium yellow onion, skinned
- 2 carrots, scraped
- 2 stalks celery
- 1 medium Granny Smith apple
- 1 lemon
- Preheat your oven to 425°F (218°C).
- Spatchcock the turkey by cutting out the backbone with heavy shears, making an incision in the breastbone, turning the bird onto its back and pressing down firmly to flatten it out.
- If you didn’t dry brine it before, season the bird well with salt and pepper.
- Make a compound butter with the butter and minced herbs and black pepper, reserving a sprig of each herb for later.
- Stuff some of the compound butter up under the skin of the bird.
- Melt the remaining herb butter and pour and rub it into the surface of the turkey.
- Slice the vegetables, apple, and lemon in 1⁄4” slices and place them in the bottom of a regular baking sheet. Top with the remaining sprigs of herbs.
- Place a cooling rack over the veggies and put the turkey on the rack. Arrange the legs so that they cover the thinnest part of the breasts. Tuck the wing tips in behind the turkey so that it looks nice and relaxed.
- Insert a leave-in probe thermometer in the thickest part of the breast. Set the high-temp alarm on your ChefAlarm for 155°F (68°C).
- Put the turkey in the oven and roast.
- When the high-temp alarm sounds, check the breast temp with your Thermapen ONE.
- If you don’t see a temp lower than 155°F (68°C), remove the turkey from the oven.
- If you find a lower temperature, move the leave-in probe to the cooler spot and continue to cook.
- Move the turkey to a carving board. Spoon all the vegetables, turkey juice, and melted butter into a serving bowl to pass at the table.
- Carve and serve!