Turkey
Total:
27 hr 10 min
Active:
30 min
Yield:
6 to 7 servings
Level:
Easy
Total:
27 hr 10 min
Active:
30 min
Yield:
6 to 7 servings
Level:
Easy

Ingredients

  • One 10-pound turkey, neck and gizzards reserved
  • 2 tablespoons kosher salt
  • 4 sprigs fresh oregano
  • 4 sprigs fresh thyme
  • 1 head garlic, halved through its equator
  • 1 lemon, quartered
  • 1 fennel bulb, quartered
  • 1 onion, peeled and quartered
  • 1 stick (8 tablespoons) unsalted butter
  • 1/4 cup picked fennel fronds
  • 1/4 cup chicken or turkey stock (preferably homemade), or water

Directions

The day before roasting, rinse the turkey inside and out with cold water, set on a clean kitchen towel and pat dry. Sprinkle the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate, about 24 hours.

Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature. 

Place an oven rack on the lowest rung and preheat the oven to 425 degrees F. 

Place a few sprigs of the oregano and thyme, a few cloves of the garlic and a quarter of the lemon in the turkey's neck cavity. Wrap the neck skin over and around the cavity to enclose the ingredients. Place half of the remaining oregano, half of the remaining thyme, half of the remaining garlic, 2 lemon quarters, half of the fennel, half of the onion and all the fennel fronds in the turkey's body cavity. Place the turkey, breast-side-up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the turkey. 

Melt the butter in a saucepan over medium heat, and then let cool. 

Fill a pot with the stock. Add the remaining oregano, thyme, garlic, 1 quarter lemon, fennel and onions to the pot. Bring the stock mixture to a boil, reduce the heat so that the liquid simmers and continue to cook at a low simmer, about 10 minutes. Remove the pot from the heat and allow to cool slightly. 

Soak a double layer of cheesecloth big enough to cover the turkey in the cooled butter and drape over the breast and legs of the turkey. Pour the stock mixture over the bird, pushing the pieces of vegetable and herbs into the bottom of the roasting pan. Add the reserved neck and gizzards to the bottom of the roasting pan. 

Place the turkey in the oven and roast, about 45 minutes. (There will be the distinct possibility of smoke depending on how clean your oven is). Turn the temperature down to 375 degrees F, and continue to roast until an instant-read thermometer inserted into the center of a thigh registers 160 degrees F, 15 to 20 minutes (removing the cheesecloth for the final 10 minutes to brown, if needed). Remove the turkey from the oven and allow to rest before carving, about 20 minutes.

IDEAS YOU'LL LOVE

Fried Turkey

Recipe courtesy of Nealey Dozier

Roasted Turkey with Turkey Meatballs

Recipe courtesy of Chuck Hughes|Chuck Hughes

Apple and Sage Turkey

Recipe courtesy of Aida Mollenkamp

Turkey Pot Pie

Recipe courtesy of Kelsey Nixon

Easy Herb Roasted Turkey

Recipe courtesy of Kelsey Nixon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c