Time: 2 3/4 to 3 3/4 hours, plus overnight to brine. For a moist, flavorful bird, brine it first, then rub herb butter under the skin.
Brine and Turkey
1 cup kosher salt
1 turkey (12 to 18 lbs.)
Sage Garlic Butter
1 cup unsalted butter, at room temperature
1/3 cup chopped fresh sage leaves
2 tablespoons chopped garlic
1/2 cup flour
1 qt. reduced-sodium chicken broth, warmed
1 tablespoon chopped fresh sage leaves
How to Make It
Make brine: Boil 1 qt. water with salt in a pot big enough to hold turkey, stirring until salt is dissolved. Add 2 qts. cold water and let cool to room temperature. Meanwhile, remove leg truss from turkey and discard. Remove neck, tail, and giblets and save for broth if you like. Pull off and discard lumps of fat. Rinse bird inside and out. Lower turkey into brine. If breast isn't submerged, make more brine, cool, and add. Chill, covered, at least 12 hours.
Make butter: In a food processor, whirl butter, sage, and garlic until smooth.
Preheat oven to 350°. Lift turkey from brine, rinse, and pat dry. Set turkey on a V-shaped rack in a 12- by 17-in. roasting pan (big enough so turkey fits inside rim).
Slide your fingers between skin and flesh of bird, turning bird to make pockets of space on the breast, back, and leg areas. Still using your fingers, slide about 1 tbsp. sage butter at a time under skin in all the pockets. Place bird, breast up, on rack.
Roast turkey, basting occasionally with pan drippings, until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 2 to 3 hours. Transfer turkey to a platter and tent with foil. Let rest in a warm place 15 to 30 minutes, then carve.
Meanwhile, make gravy: Pour drippings into a clear measuring cup, using a flat spatula to scrape off browned bits stuck to pan. Skim fat from drippings, reserve 1/4 cup of fat, and discard the rest. Measure drippings; add hot water if needed to make 1 cup total.
In a large frying pan, heat reserved fat over medium heat. Add flour and cook, whisking constantly, until golden brown, about 5 minutes. Add drippings, whisking into a smooth paste. Whisk in about 1/2 cup broth at a time, letting mixture come to a boil between additions. Stir in sage.
Make ahead: Chill sage garlic butter, covered, up to 4 days; bring to room temperature when ready to use.
I used a smaller bird--about 10 lbs. I had a difficult time getting the butter under the skin, I could only get it on the breast of the turkey. I also did not have and drippings so I couldn't make the gravy (unless you could make it without and just use broth?) It still was the juiciest turkey I've had.
The best turkey I ever made. Ended up having to make much more brine to cover the entire turkey. Also added a bunch of spices to the brine. Not sure if it made a difference, but the turkey was incredibly tender.
This was my first time cooking a turkey and I'm so glad that I came across this recipe. The turkey came out perfect and juicy! I didn't brine it because I bought a frozen turkey. With the garlic sage butter I rubbed it under the skin, inside the bird, and even on the skin and then I added olive oil onto the skin followed by kosher salt and pepper and it was delicious. Oh and the gravy was amazing too! I'll definitely be using this recipe again!
Even though I skipped the brining step, the turkey was tender and flavorful and the gravy was outstanding. It was easy to prepare with few ingredients. I had extra butter that I wasn't able to fit under the skin so I used the extra to cook vegetables for stuffing (Classic Herb Bread Dressing from this site.) Huge hit with the family for Thanksgiving. I plan to make this again next year. Great recipe!