The food lab better home cooking through science ( PDFDrive ) 741

THECLASSIC:
STUFFEDHERBRUBBEDROAST
TURKEY
WITHGRAVY
Ifyou’vegotjustonebirdinyourholidayroastarsenal,
make it this one. It’s got it all: moist breast and thigh
meat; crisp, burnished skin; tasty gravy; and plenty of
turkey-flavoredstuffing,cooked(safely)insidethebird,to
boot.
Most turkeys are too large and cumbersome to fit
nicelyonarackinarimmedbakingsheet,likeI’dusefor
aroastchicken.Inthiscase,thehandlesofaroastingpan
are worth the trade-off in poorer air circulation around
the bird, because of the higher pan sides. And with the
extra cooking time a turkey needs, the skin gets plenty
crispanyway.
NOTE:Forthejuiciestresultsandcrispestskin,dry-brine
thebirdandair-dryitovernightasdescribedhere.


SERVES10TO12
1wholeturkey,10to12pounds,neckandgiblets
reservedforgravy
Koshersaltandfreshlygroundblackpepper
12tablespoons(1½sticks)unsaltedbutter
½cupfinelymincedfreshparsley
1tablespoonfinelymincedfreshthyme(or2teaspoons
driedthyme)
1tablespoonfinelymincedfreshsage
1tablespoonfinelymincedfreshrosemary
2mediumclovesgarlic,mincedorgratedona

Microplane(about2teaspoons)