I Made The Juiciest, Crispiest Turkey in Half the Time

By Chef Billy Parisi · 150 min

Ingredients

Instructions

1. Make sure the turkey is fully thawed. Remove the neck and giblets and set them aside for gravy.
2. Lay the turkey breast side down and cut out the backbone with kitchen shears, cutting along both sides from front to back. Keep the backbone with the giblets and neck.
3. Turn the turkey over and press down on the breastbone with both hands to break the wishbone and flatten the bird.
4. Pat the turkey dry on both sides with paper towels.
5. Place the turkey on a rack set over a sheet pan or baking pan.
6. Season both sides generously with salt and lightly with freshly cracked pepper. Do not worry about getting under the skin.
7. Dry brine uncovered in the fridge for 12 to 48 hours.
8. Take the turkey out of the fridge and let it stand at room temperature for 20 to 25 minutes. Preheat the oven to 425°F convection or 450°F conventional.
9. Process the 3 tablespoons coarse salt, black pepper, parsley, lemon zest, thyme, rosemary and sage in a food processor on high until finely ground. Set aside.
10. In a small pot over low heat, melt the butter with the shallot, garlic, wine and 1 1/2 tablespoons of the herb salt, just until melted.
11. Use a meat injector to draw up the herb butter and inject it into the breasts, thighs, drumsticks and wings until it is all used.
12. Insert a thermometer into the thickest part of the breast.
13. Place the turkey on a middle rack in the oven at 425°F convection and roast until it reaches 160°F internally, about 1 hour and 10 minutes for a bird this size.
14. Remove the turkey from the oven and rest it for 20 to 25 minutes. Its temperature will rise, likely above 165°F. Serve with optional garnishes.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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