How to Make a Delicious Herbed Roast Turkey

America’s Test Kitchen Herbed Roast Turkey

Yield: 10 servings

INGREDIENTS

• Brine:
  • 2 cups table salt
  • 2 gallons cold water
  • One 12- to 14-pound turkey, rinsed thoroughly with cold water, giblets and neck reserved for gravy (if using), tailpiece removed; see cook’s notes for larger turkey instructions
• Herb Paste:
  • 1 1/4 cups chopped fresh parsley leaves (roughly chopped)
  • 4 teaspoons minced fresh thyme leaves
  • 2 teaspoons chopped fresh sage leaves (roughly chopped)
  • 1 1/2 teaspoons minced fresh rosemary
  • 1 medium shallot, minced (about 3 tablespoons)
  • 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
  • 3/4 teaspoon grated lemon zest, from 1 lemon
  • 3/4 teaspoon table salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
• Equipment: roasting pan and a V-rack, heavy duty aluminum foil, instant-read thermometer, sharp paring knife, large pot if brining

Cook’s Notes: If you buy a turkey that has been injected with saline, such as a Butterball turkey, reduce the amount of salt in the brine to 1 cup. Or, if you are salt sensitive, omit the brining process.

DIRECTIONS

1. For the wet brine, dissolve salt in 2 gallons cold water in large stockpot. Add turkey and refrigerate 4 to 6 hours. (I consider this optional, especially if I’m roasting a turkey that has been injected with a saline solution — see cook’s notes.)
2. Remove turkey from brine and rinse under cool running water. Pat it dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes.
3. For the herb paste: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, about 10 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, about ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.
4. For the turkey: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water; set turkey breast side up on a dry rimmed baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.
5. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using spoon, slip 1 1/2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat.
6. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.
7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet.
8. To roast turkey: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.
9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or 2 thick wads of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 degrees on instant-read thermometer, 50 to 65 minutes longer. Confirm temperature by inserting an instant-read thermometer in both sides of bird (see cook’s notes). Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.

Mashed Potatoes and Parsnips

Yield: 8 servings

INGREDIENTS

• 6 tablespoons (3/4 stick) butter, divided use
• 2 1/2 large yellow onions, halved, sliced
• 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
• 6 parsnips, peeled, thickly sliced
• 4 large russet potatoes, peeled, thickly sliced
• 1 cup milk, heated
• Salt and freshly ground pepper to taste

DIRECTIONS

1. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
2. Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash. Add warm milk and 4 1/2 tablespoons butter; stir until smooth. Coarsely chop onions and stir into mixture, adding all the pan juices. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Rewarm over medium-high heat, stirring frequently and adding more milk if too dry.)

Turkey Gravy

Yield: 10 servings

INGREDIENTS

• Drippings from roast turkey
• 2 quarts canned chicken broth or homemade turkey broth; see cook’s notes
• Melted butter, as needed
• 3/4 cup all-purpose flour
• Optional: 1/4 cup bourbon, port, or dry sherry
• Salt to taste, if needed

Cook’s Notes: To made turkey broth, place a quartered onion, a stalk of celery, a carrot, and the turkey neck and giblets in a large saucepan or Dutch oven. Cover the mix with either 2 quarts chicken broth or water. Bring to a boil; reduce heat to low to maintain a very gentle simmer for 2 hours. Strain.

DIRECTIONS

1. Remove turkey from roasting pan. Pour the drippings from the pan into a heatproof glass bowl or large measuring cup. Allow to stand 5 minutes. Skim off the clear yellow fat that has risen to the top. Measure 3/4 cup fat; add melted butter if needed to make the right amount.
2. Measure 8 cups of broth (you may not need it all). Place roasting pan on two stove burners over low heat and add 3/4 cup fat. Whisk in flour, scraping up the browned bits on the bottom of the pan until lightly browned, about 2 minutes. Whisk in 6 cups of broth, adding it gradually, and bourbon if using. Cook, whisking constantly on medium heat until gravy has thickened, and no trace of raw flour taste remains, about 5 to 6 minutes. If gravy is too thick, stir in more broth and continue to cook. Taste. Add salt if needed.

Conclusion:

This recipe for America’s Test Kitchen Herbed Roast Turkey is a delicious and flavorful way to cook your holiday turkey. The addition of fresh herbs and lemon zest gives the turkey a bright and citrusy flavor, while the brining process helps to keep the meat moist and tender. The mashed potatoes and parsnips are a great side dish to serve with the turkey, and the turkey gravy is a rich and savory accompaniment to the meal.

FAQs:

Q: What is the best way to cook a turkey?
A: The best way to cook a turkey is to roast it in the oven with some aromatics and seasonings. You can also brine the turkey before cooking it to help keep it moist and flavorful.

Q: What is the difference between a brine and a marinade?
A: A brine is a liquid solution that is used to soak the turkey in, while a marinade is a mixture of oil, acid, and spices that is used to coat the turkey. Brining is a more gentle process than marinating, and it helps to keep the turkey moist and flavorful.

Q: Can I use a different type of herb instead of parsley, thyme, and sage?
A: Yes, you can use different types of herbs instead of parsley, thyme, and sage. Some other options include rosemary, oregano, and basil. Just be sure to adjust the amount of herbs according to your personal taste.