How to Make Holiday Roast Turkey

• 1 turkey (12–14 lb / 5.5–6.5 kg), fully thawed
• 3 tbsp kosher salt (dry brine)
• 1 tbsp black pepper
• 1/2 cup (115 g) butter, softened
• 1 onion, 2 carrots, 2 celery stalks, roughly chopped
• 2 cups stock or water for the pan

1. One to two days ahead, pat the turkey dry and rub it all over with kosher salt; refrigerate uncovered.
2. On the day, let the bird sit at room temperature for an hour and heat the oven to 325°F (165°C).
3. Rub softened butter under and over the breast skin and season with pepper.
4. Scatter the chopped vegetables in the roasting pan, set the turkey on top, and add the stock.
5. Roast about 13 minutes per pound, tenting the breast with foil once it browns.
6. Pull the turkey when the thickest part of the thigh hits 165°F (74°C) and rest at least 30 minutes before carving.

• Thaw in the fridge for 24 hours per 4–5 pounds — never on the counter.
• Strain the pan drippings for gravy; the vegetables have already done the seasoning work.

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