Choosing a Turkey
1. Size matters: How big a turkey? For birds under 16 pounds, figure at least 1 pound of turkey per person. For larger birds 16 pounds and heavier, figure a bit less since there's more meat in proportion to bone. If you want substantial seconds and leftovers, allow another 1/2 pound per person.
2. Got a big crowd? Roast two smaller turkeys (12 pounds or less) instead of one large one. Smaller turkeys fit better in the fridge and roasting pan, plus they cook more quickly and evenly. Plus, it lets you experiment with two different types of preparations.
3. Choose the right turkey. With so many turkeys on the market, trying to choose your holiday bird can be mind-boggling: free-range? organic? natural? We recommend choosing a fresh turkey without any added ingredients, and organic, kosher, heritage or premium-brand turkeys are all great options.
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Roasted Turkey with Juniper-Ginger Butter & Pan Gravy
Herb-Butter Roasted Turkey with Pinot Noir Gravy
Brined Roast Turkey with Sage Butter Rub
Herb-Butter Roasted Turkey with Pinot Noir Gravy
by Alfred Portale
Brining the turkey and rubbing an intensely flavored butter under the skin before roasting guarantees a juicy bird.
Serves twelve, with leftovers.
For the juniper-ginger butter:
7 oz. (14 Tbs.) unsalted butter, softened
1/4 cup minced fresh ginger
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. minced shallots
1 Tbs. ground juniper
1 Tbs. chopped fresh sage
1 Tbs. fresh thyme
2 tsp. minced garlic
2 tsp. chopped fresh rosemary
For the brined turkey:
2-1/2 lb. kosher salt (8-3/4 cups if you're using Diamond Crystal brand)
1-1/2 lb. (3 cups plus 3 Tbs.) granulated sugar
2/3 cup freshly ground black pepper
2-1/2 oz. fresh rosemary sprigs (about 2 large bunches), lightly crushed
2-1/2 oz. fresh thyme sprigs (about 2 large bunches), lightly crushed
14-lb. natural turkey (preferably fresh)
Tip: Because different brands of kosher salt have different densities, be sure to measure by weight. For example, 2-1/2 lb. of Morton brand salt is only about 4-1/2 cups.
For the gravy:
1 cup lower-salt chicken broth
4 Tbs. unsalted butter
3 oz. (2/3 cup) all-purpose flour
Kosher salt and freshly ground black pepper
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Herb-Butter Roasted Turkey with Pinot Noir Gravy
by Ris Lacoste
To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a smaller pan and proceed with one of our alternative brining methods.
Serves twelve, with leftovers.
For the brine:
2-1/2 gallons water
2-1/2 cups kosher salt
1 cup maple syrup
24 bay leaves
24 cloves garlic, peeled
1/3 cup whole black peppercorns
2 small bunches fresh flat-leaf parsley (about 4 oz.)
1 small bunch fresh sage (about 1 oz.)
6 medium sprigs fresh rosemary
Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler)
For the turkey:
14- to 16-lb. natural turkey (preferably fresh)
1 recipe Three-Herb Butter, softened
2 Tbs. kosher salt
2 Tbs. freshly ground black pepper
2 oz. (4 Tbs.) unsalted butter, melted
For the gravy:
2-1/2 oz. (5 Tbs.) unsalted butter
2-1/2 oz. (1/2 cup) all-purpose flour
4 cups Three-Herb Turkey Broth or low-salt chicken broth
1-1/2 cups Pinot Noir
Kosher salt
Freshly ground black pepper
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Brined Roast Turkey with Sage Butter Rub
by Jennifer Armentrout
If you're planning to make a brined turkey, make sure you don't buy a kosher turkey, which has already been treated with salt.
Serves twelve to fourteen. Yields about 1/2 cup rub.
For the brine and turkey:
1 cup kosher salt
1/4 cup granulated sugar
One 14-lb. fresh, natural turkey; giblets removed and reserved
Olive oil as needed
For the sage butter:
1/2 cup unsalted butter, at room temperature
2 Tbs. chopped fresh sage
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. Bell's poultry seasoning (optional)
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