A fresh turkey, dry-brined for 48 hours with salt and fresh herbs and roasted flat on a sheet pan at about 6 minutes per pound, so the white and dark meat finish at the same time. Gravy from the pan drippings included.
1/4 cup fresh herb leaves and tender stems (I like thyme, rosemary, marjoram, and sage - use 1 herb or a combo)
6 Tablespoons melted unsalted butter or unrefined olive oil
1 cup of dry white wine (chicken or turkey stock** or water)
Categories
Dinner
Main Course
Cuisine
American
Steps
To make the rub: In a food processor or mini chopper, process the salt and herbs until finely chopped.
Pat the bird dry inside and out, and then rub the salt gently into the skin, using a bit more on the thickest part of the breast. Sprinkle the herbed salt evenly over the inside areas of the turkey as well. If there’s anything left on your fingertips, slip it under the skin.
Place the turkey breast side up in a large bowl. Cover with plastic wrap and refrigerate 48 hours.
Optional step - massage any salt that is still on the skin into the skin after 24 hours.
The night before you plan to roast the bird, uncover the bowl.
-90 minutes before you plan to start roasting the turkey, take it out of the refrigerator and spread it out, skin side up, on a rack set inside a large rimmed baking sheet. Tuck the wing tips under and turn the legs out. Brush all the skin with melted butter or olive oil.
Preheat the oven to 450° F. Place the turkey in the oven and pour 1 cup of water in the pan. For a medium bird—up to 18 pounds—roast at 450° F for 30 minutes, then lower the temperature to 400°. Pour 1 cup of white wine (or stock or water) in the pan and rotate the pan. For larger birds, start at 425° degrees and lower it to 375°. Reduce all temperature by 25° for a convection oven.
Plan on roasting the turkey for about 6 minutes per pound, TOTAL (including the time at the higher temperature). You may need more or less than 6 minutes per pound, depending on how true to the dial your oven heats, how often the oven door is open, the temperature of the internal turkey meat when you put the bird in the oven, etc. For a 14 pound turkey, start taking the temperature after 1 hour, 10 minutes. Take the temperature earlier if your oven runs hot or if you are cooking a smaller bird. If at any point the skin is getting too dark, but the turkey is not done, cover any parts with foil.
Stick the thermometer into the thickest part of the breast without touching the bone. You want to reach 160° and then into the thickest part of the thigh which should reach 170°. It’s okay if the thigh temperature exceeds 170°; dark meat is more forgiving. Remove the turkey from the oven and transfer it (with the rack if you want) to a cutting board and tent with foil. Allow it to rest for 30 minutes (you can go a little longer, if necessary) before carving. If the temperature of the breast is higher than 160°, you can let the turkey rest for less time. If your oven has space, consider placing your turkey platter in the oven to warm up.
Strain the pan drippings to make gravy
Reviews
JD Kuwica on 2025-11-22 (5 stars): So much less stressful than the full bird!
Anna Maria Gsell on 2025-11-18 (5 stars): I ordered one of those Diestel turkeys you suggested and excited to try it. I’m going to try spatchcocking. Do you put butter under the skin or just on top?
L.W on 2022-11-19 (5 stars): My whole Thanksgiving menu is from your e-book. I have made this turkey for years. It is simply the best! This year I am making 3 turkeys, yes 3!!!!! I was wondering if I can make one or two of the turkeys the day before so it is less work (and oven space) on Thursday but still as delicious. How would the cooking timeline change?
Sherli Mikail on 2021-11-04 (5 stars): Hi Pamela,
Does this method provide more oven space? I am having 30 guests and am thinking of using one oven for one big turkey and spatchcocking the other one. Since spatchcocking the turkey makes it more flat do you think there will be room to roast vegetables or bake the other dishes? I have a side by side wolf oven. Thanks for your input!
Jennifer on 2021-02-23 (5 stars): I have made this recipe 3x now. It is wonderful! First time I can say that I have cooked better than my mom! I do have to ask what is specifically the best baking sheet or pan to use? (The link provided no longer works). I must not have a high enough quality baking sheet and rack because it bends in high heat. I lose the liquid due to the bending during cooking. I am willing to pay for high quality but am unsure what is best to invest in. Thank you!
