Name: Rosemary-Roasted Turkey with Gravy
Yield: Makes 10 servings
Ingredients: 3 3/4 cups (2 pounds) kosher salt; 1 cup (8 ounces) Creole seasoning, such as Tony Chachere's Original or Konriko; 1 16- to 18-pound turkey, quills removed if necessary and neck, giblets, and liver removed (reserve for another use); 1/2 cup (1 stick) unsalted butter, melted, plus 1 cup (2 sticks), cut into 1-inch cubes; 2 tablespoons kosher salt; 2 tablespoons coarsely cracked black pepper; 1 medium white onion, roughly chopped (about 1 1/2 cups); 1 head garlic, cloves separated, peeled, and smashed with back of knife; 1 stalk celery, roughly chopped (about 3/4 cup); 1/2 cup fresh sage leaves, roughly torn (about 1 ounce); 1/2 bunch fresh thyme (about 45 sprigs or 1 ounce); 1/2 bunch fresh parsley (about 1/2 cup); 1/2 bunch fresh rosemary, roughly chopped (about 20 sprigs); Turkey Gravy

Chef Rathbun's method of roasting a turkey involves brushing the skin and packing the cavity with butter, then starting the roasting at a relatively high temperature — 450°F. As the turkey browns, the butter and turkey fat melt and pool under the grate, eliminating the need to add water to the pan juices. After 40 minutes, the oven is turned down to 350°F and the buttery drippings are used as a basting liquid. This technique seals in the bird's natural juices, producing crisp, golden skin and moist meat.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.