Description
Ina Garten’s accidental turkey recipe emerges from a fortuitous cooking mishap with delicious results. Perfectly roasted poultry promises a memorable main course that home cooks can master with confidence.
Ingredients
Scale
- 1 whole turkey (12.1–14.3 lbs / 5.5–6.5 kg)
- 1 large yellow onion, unpeeled, cut into eighths
- 1 lemon, quartered
- 1 tbsp fresh rosemary, finely chopped
- 8 sprigs fresh thyme
- Zest of 1 lemon
- 3 tbsps kosher salt (or fine sea salt)
- 4 tbsps (60 g) unsalted butter, melted
- Freshly ground black pepper
Instructions
- Dry Brining: Combine kosher salt, rosemary, and lemon zest. Thoroughly rinse turkey and pat completely dry. Massage salt mixture inside the cavity and across entire skin surface, ensuring comprehensive coverage including wings and legs.
- Marination Process: Place seasoned turkey in a shallow baking dish, cover tightly with plastic wrap. Refrigerate for 1-2 days, allowing salt to deeply penetrate and tenderize meat. One day before roasting, remove plastic wrap and leave uncovered to promote skin crispiness.
- Preparation for Roasting: Preheat oven to 230°C (450°F). Stuff turkey cavity with quartered onion, halved lemon, and thyme sprigs. Truss legs with kitchen twine and tuck wing tips close to body. Brush entire surface generously with melted butter, then season with additional salt and pepper.
- Initial Roasting Stage: Place turkey in oven with legs facing back, roast at high temperature for 45 minutes. Reduce heat to 160°C (325°F) and continue cooking until internal breast temperature reaches 74°C (165°F) and thigh temperature hits 82°C (180°F), using a reliable meat thermometer for accuracy.
- Resting and Serving: Remove turkey from oven and loosely tent with aluminum foil. Allow meat to rest 20-30 minutes to redistribute internal juices and maximize tenderness. Carve and serve with pan drippings, ensuring a succulent and flavorful centerpiece.
Notes
- Dry Brine Timing: Plan ahead and allocate 1-2 days for the salting process to achieve maximum flavor penetration and meat tenderness.
- Skin Crisping Technique: Leaving the turkey uncovered overnight before roasting helps develop a golden, crispy exterior by allowing moisture to evaporate.
- Temperature Precision: Use a reliable meat thermometer to guarantee safe and perfectly cooked turkey, checking temperatures in both breast and thigh areas.
- Resting Period Importance: Allow the turkey to rest after cooking for 20-30 minutes, which helps redistribute internal juices and ensures succulent, flavorful meat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 270
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 90 mg