10-12 pound turkey

1/2 cup coarse kosher salt

1 tsp. black pepper

1 lemon, zested and quartered

1 orange, zested and quartered

1 bunch mixed fresh thyme, rosemary and sage

1 head garlic, halved

2 cups apple juice

2 cups water

1 onion, peeled and quartered

1 apple quartered

4 stocks celery

1/4 cup neutral oil, such as grapeseed or canola

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24 hours in advance:

In a small bowl, mix salt, pepper, lemon and orange zest. Remove the wrapping from the turkey and remove any giblets from the cavity. Dry the turkey well. Generously rub turkey all over including inside the cavity with the seasoning. Stuff herbs, citrus wedges and garlic in the cavity of the turkey. Transfer to a pan. Cover with plastic wrap of a large bag and let cure in the fridge for 24 hours.

Day of:

Remove turkey from fridge and wrapping and pat dry. Let sit for 1 hour at room temperature on the counter. This will help bring the turkey closer to room temperature and dry out the skin to help it crisp. Heat oven to 450 degrees. In the bottom of a large roasting pan, add apple juice, water, onion, celery and apple. Using a pastry brush and the oil, brush the skin generously with oil to coat. Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover wing tips with aluminum foil to prevent burning. Reduce oven temperature to 350 degrees. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reaches a temperature of 165 degrees (about 1/5-2 hours more). Transfer turkey to a cutting board to rest for 30 minutes before carving.

Presented by: Knox Provisions

Date: 11/22/17