Name: Thomas Keller’s Favorite Roast Turkey
Cook time: 30 minutes
Total time: 5 hours (plus brining and drying time)
Ingredients: 1½ cups kosher salt; 5 lemons, cut in half; ½ cup honey; 1 bunch thyme; 1 bunch parsley; 2 bay leaves; 2 garlic heads, sliced in half crosswise; 3 tablespoons whole black peppercorns; 6 quarts ice water; 18- to 20-pound turkey, thawed if frozen; ¾ cup (1½ sticks) unsalted butter, cut in pieces; 4 medium yellow onions, peeled and cut into 2-inch wedges; 6 medium carrots, cut into 2-inch pieces; 4 celery ribs, cut into 2-inch pieces; 3 tablespoons canola oil; 3 tablespoons kosher salt; 1 bunch rosemary; 1 bunch thyme; 2 bay leaves; 1 garlic head, sliced in half crosswise; Special Equipment: 12-quart pot and a 20-quart food-safe container (or a 20-quart pot), large roasting pan with rack, kitchen twine

Thanksgiving turkey recipe A roasted turkey sliced into pieces and feathered around a serving platter with the legs in...

Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich

This Thomas Keller roast turkey recipe is beloved for a reason. You'll brine the bird so it's evenly seasoned, then let air-dry in the fridge for crispier skin. This turkey roasts breast-side up, brushed with clarified butter. If you're using a frozen turkey, be sure to give it adequate time to safely thaw before brining. You'll need a very large pot (12-quarts or 20-quarts) and a roasting pan with a rack for this Thanksgiving turkey recipe.

Recipe notes

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