Very Good Turkey with Tangy Roasted Shallots

• portionen: Serves 10-15

Zutaten

12-16 lb turkey

½ cup kosher salt

½ cup light brown sugar

3-4 tablespoons coarsely ground black pepper*

½ cup finely chopped rosemary and thyme,

2 tablespoons finely grated garlic or lemon zest

1 bunch oregano, marjoram and/or thyme

2 heads garlic

2 lbs halved crosswise shallots or small red onions, halved lengthwise, quartered if large

Olive oil, for drizzling

2 tablespoons red or white wine vinegar

Anweisungen

1. Combine the kosher salt, brown sugar, and cracked pepper, along with any other seasonings you'd like to add in a small bowl.

2. Place the turkey on a rimmed baking sheet lined with a wire rack. Remove the giblets (the bagged heart, kidneys and liver, and the neck) from the cavity. Using paper towels, pat the turkey dry on all sides. Very tenderly rub the brine all over the turkey, making sure to distribute the seasoning evenly to all the bits and parts, inside and out, but don't worry about getting under the skin.

3. Refrigerate the turkey, uncovered, for at least 12 and up to 48 hours.

4. Remove the turkey from the fridge and transfer it to a clean baking sheet (or rinse the one it was on). Let sit at room temperature for 2-3 hours.

5. Preheat the oven to 325°.

6. Stuff the turkey cavity with any celery leaves, quartered onions, a halved head of garlic, leek tops, parsley stems, oregano and thyme you have lying around. Rest the turkey on top of some oregano or thyme if you have any to spare and a halved head of garlic. Scatter the shallots around the turkey. Drizzle everything with olive oil and season the shallots with a little salt and pepper. Truss the turkey's legs with some cooking twine if you'd like

7. Transfer the turkey to the oven and roast, rotating the sheet pan and basting the turkey once or twice, for 3 ½ -4 hours, or until the turkey is deeply golden brown and the internal temperature is 165 degrees (a few degrees shy of 165 is OK, it will come to temp as it rests). Remove from the oven and let rest for at least an hour before carving.

8. Transfer the shallots to a serving bowl and drizzle with vinegar.