- 10-12 # turkey – ask the butcher to “butterfly” it for you (aka spatchcock)
- large roasting pan
- 1T salt for every 5# of turkey, plus more for small bird (12# = 3T salt)
- 2-3 sprigs marjoram
- 2-3 sprigs thyme
- 1C White wine
- Do the following the night before, or keep in sealed bag with salt. See Food52 post in bottom for more info.
- Blend the salt and spices together for the rub.
- Pat turkey dry.
- Add herbed salt all over specifically adding more to breast meat which is thicker.
- Make sure turkey hits air, not closed up in bag. Before that, it should be uncovered, if starting more than the night before.
- An hour before roasting, take it out of cooler / ‘fridge.
- Turn on oven to 450°F, and it should be at temp for at least 20 min before the bird comes in.
- Put bird on rack and pour a cup of water into pan to keep pan juices from browning too much.
- It should roast 6 min per pound, so 60-72 min for our little bird. Roast at 450° for 20 min, then drop down to 400°.
- Check temp after 15 min, adding a glass of wine or baste with butter Add foil to pieces that have browned.
- Let go for 15-30 min more. Done when breast is 150°, thigh is 165°.