- Kosher salt
- 1 tablespoon minced fresh rosemary
- Grated zest of 1 lemon
- One 12- to 14-pound fresh turkey
- 1 large yellow onion, unpeeled and cut in eighths
- 1 lemon, quartered
- 8 sprigs fresh thyme
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Freshly ground black pepper
Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.
Preheat the oven to 450 degrees F. Be sure your oven is very clean!
Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until an instant-read thermometer reads 165 degrees F in the breast and 180 degrees F in the thigh. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes.
Carve and serve with the pan juices.
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Recipe courtesy of Food Network Kitchen