The food lab better home cooking through science ( PDFDrive ) 741

THE CLASSIC: STUFFED HERBRUBBED ROAST TURKEY WITH GRAVY If you’ve got just one bird in your holiday roast arsenal, make it this one It’s got it all: moist breast and thigh meat; crisp, burnished skin; tasty gravy; and plenty of turkey-flavored stuffing, cooked (safely) inside the bird, to boot Most turkeys are too large and cumbersome to fit nicely on a rack in a rimmed baking sheet, like I’d use for a roast chicken In this case, the handles of a roasting pan are worth the trade-off in poorer air circulation around the bird, because of the higher pan sides And with the extra cooking time a turkey needs, the skin gets plenty crisp anyway NOTE: For the juiciest results and crispest skin, dry-brine the bird and air-dry it overnight as described here SERVES 10 TO 12 1 whole turkey, 10 to 12 pounds, neck and giblets reserved for gravy Kosher salt and freshly ground black pepper 12 tablespoons (1½ sticks) unsalted butter ½ cup finely minced fresh parsley 1 tablespoon finely minced fresh thyme (or 2 teaspoons dried thyme) 1 tablespoon finely minced fresh sage 1 tablespoon finely minced fresh rosemary 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) ... Kosher salt and freshly ground black pepper 12 tablespoons (1 ½ sticks) unsalted butter ½ cup finely minced fresh parsley 1 tablespoon finely minced fresh thyme (or 2 teaspoons dried thyme) 1 tablespoon finely minced fresh sage... 1 tablespoon finely minced fresh rosemary 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)