Ingredients:

  • 13 lb whole turkey, thawed completely
  • 3 tbsp Kosher salt
  • 1 tbsp freshly cracked black pepper
  • 0.5 cup unsalted butter, softened
  • 2 tbsp fresh sage, minced
  • 2 tbsp fresh thyme, minced
  • 1 large yellow onion, quartered
  • 1 head of garlic, halved crosswise
  • 1 bunch fresh rosemary
  • 4 cups turkey stock
  • 0.25 cup turkey drippings
  • 0.25 cup all-purpose flour
  • 1 tbsp soy sauce
  • 4 cups creamy mashed potatoes
  • 3 cups traditional herb stuffing
  • 2 cups roasted Brussels sprouts
  • 1 cup cranberry sauce

Instructions:

  1. 24 hours before roasting, pat the turkey completely dry with paper towels. Rub Kosher salt and black pepper over the skin and inside the cavity. Place the bird on a V-rack in a roasting pan and refrigerate uncovered overnight to air-dry the skin.
  2. Preheat oven to 325°F (165°C). Remove turkey from the refrigerator and stuff the cavity with quartered onion, halved garlic, and rosemary sprigs.
  3. Mix softened butter with minced sage and thyme. Carefully loosen the skin over the breast and rub half the herb butter directly onto the meat; rub the remaining butter over the outside of the skin.
  4. Roast the turkey until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C), approximately 13-15 minutes per pound.
  5. Transfer the turkey to a carving board and let it rest for at least 45 minutes to allow juices to redistribute.
  6. To make the gravy: Place the roasting pan over medium heat. Whisk 1/4 cup fat (drippings) with 1/4 cup flour for 2 minutes. Gradually whisk in turkey stock and soy sauce. Simmer until thickened and strain through a fine-mesh sieve.
  7. Assemble the Thanksgiving plate by serving sliced turkey with gravy, alongside portions of mashed potatoes, stuffing, roasted vegetables, and cranberry sauce.