Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
  
  


• 
  
  2 1/2 to 2 3/4 cups low-sodium chicken broth
  
  


• 
  
  5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
  
  


• 
  
  1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  2 large cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1/2 cup unsweetened dried cranberries
  
  


• 
  
  1/3 cup chopped pecans
  
  


• 
  
  3 tablespoons cider vinegar
  
  


• 
  
  2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
  
  


• 
  
  2 tablespoons canola oil
  
  


• 
  
  1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  


• 
  
  Kitchen twine
  
  

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Bacon-Wrapped Smoked Turkey

This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in a cider-spice brine to season it inside and out. Then, it gets rubbed with butter, honey, and a barbecue spice rub. Next, it's wrapped in bacon and smoked on the grill. As the bird finishes cooking, it gets spritzed with apple juice to beautifully burnish the skin and keep the meat moist and flavorful.

For the brine

• 
  
  8 cups apple cider
  
  


• 
  
  1 lb. kosher salt (1-3/4 cups if using Morton’s; 2-3/4 cups if using Diamond Crystal)
  
  


• 
  
  1-3/4 cups packed dark brown sugar
  
  


• 
  
  1 cup apple cider vinegar
  
  


• 
  
  3/4 cup honey
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  5 dried bay leaves
  
  


• 
  
  1 12- to 14-lb. turkey (preferably fresh, and not kosher or
  self-basting; neck and giblets, excluding liver, reserved for the broth)
  
  

For the broth

• 
  
  1/4 cup vegetable oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium carrots, cut into 2-inch chunks
  
  


• 
  
  2 medium celery stalks, cut into 2-inch chunks
  
  


• 
  
  1 medium yellow onion, peeled and quartered
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1/2 tsp. black peppercorns
  
  

For the barbecue spice rub

• 
  
  1/4 cup granulated sugar
  
  


• 
  
  2 Tbs. chili powder
  
  


• 
  
  1 Tbs. packed dark brown sugar
  
  


• 
  
  2-1/4 tsp. smoked paprika (pimentón)
  
  


• 
  
  1-1/2 tsp. kosher salt
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/2 tsp. dry mustard
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground coriander
  
  


• 
  
  1/8 tsp. ground cumin
  
  

For the turkey

• 
  
  5 Tbs. vegetable oil
  
  


• 
  
  1 medium yellow onion, peeled and quartered
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened, plus 2 oz. (4 Tbs.), cut into 4 slices
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  about 2 lb. thick-cut bacon, preferably applewood smoked, at room temperature
  
  


• 
  
  2 cups hardwood chips, preferably a combination of apple and hickory, soaked in water for at least 30 minutes and drained
  
  


• 
  
  1 cup apple juice, in a spray bottle
  
  

For the gravy

• 
  
  1-1/2 oz. (6 Tbs.) unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. cider vinegar, or to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the brine

Combine all of the brine ingredients and 8 cups of water in an 8-quart pot; bring to a boil over high heat, stirring occasionally. Remove from the heat, cool to room temperature, and then refrigerate until cold.

Brine the turkey

Put the turkey breast side down in a pot or tub large enough to hold it and the brine. Add the brine (the turkey will float, but that’s OK) and refrigerate for at least 6 hours and up to 20 hours.

Make the broth

With a chef’s knife, cut the turkey neck into 3 or 4 pieces and chop the giblets. Heat the oil in a 4-quart pot over medium-high heat. Cook the neck and giblets with a pinch of salt, stirring often, until browned, about 8 minutes. add the carrots, celery, onion, bay leaf, peppercorns, 2 tsp. salt, and 6 cups of water.

Bring to a boil, lower the heat, skim off any foam, and simmer, covered, until flavorful, about 1 hour. Strain the broth through a fine sieve into a large bowl—you’ll have about 4 cups.

Make the spice rub

In a small bowl, mix all of the rub ingredients, breaking up any clumps of brown sugar with your fingers.

Prepare the grill

Light a charcoal or gas grill fire and set it up for indirect cooking over low heat (275°F).

If using a charcoal grill, bank the lit and ashed-over coals to one side of the grill. Cover the grill and adjust the vents as needed to reach 275°F.

If using a gas grill, cover the grill, turn off one or more of the burners, and adjust the active burner(s) to reach 275°F.

Smoke the turkey

Rinse and dry the turkey; discard the brine. Rub the inside of the body and neck cavities with 2 Tbs. of the vegetable oil, and then sprinkle each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside the body cavity.

In a small bowl, combine the 4 oz. softened butter with 1 Tbs. of the spice rub. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Using your fingers, spread the butter mixture directly on the breast meat, being careful not to tear the skin.

Tie the legs together with twine. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath them.

Rub the outside of the turkey with the remaining 3 Tbs. vegetable oil, then the honey, and then 3-1/2 Tbs. of the spice rub.

Put a flat wire rack inside an 11x14-inch (or similar) foil-lined roasting pan. Line the rack with enough bacon slices (touching but not overlapping) to cover the area the turkey will occupy. Put the turkey breast side up on the bacon and then lay enough bacon slices across the top of turkey to cover it, securing the slices with toothpicks. (It’s OK if the sides of the turkey aren’t entirely covered.)

For a charcoal grill, sprinkle 1/2 cup of the drained wood chips over the coals. Replace the grill grate.

For a gas grill, make 2 heavy-duty aluminum foil packets, each filled with 1 cup of the drained chips. Using a fork, poke holes all over the packets. Lifting the grill grate, set one of the packets directly over an active burner; reserve the second packet. Replace the  grill grate.

Put the turkey in its pan on the unlit side of the grill and cover the grill. Smoke the turkey until the bacon is dark, rotating the pan occasionally for even cooking, 2 to 3 hours. If using a charcoal grill, add 1/2 cup of drained chips to the coals every 30 minutes until you’ve used all of the chips. When the temperature dips to 250°F, every 1 to 1-1/2 hours, light 3 quarts of charcoal in a chimney set over bricks. When the coals are ashed over, transfer the turkey in its pan to a heatproof surface, lift the grill grate, and add the fresh coals to maintain the temperature. If the temperature gets too high, leave the lid ajar to let in cool air. For a gas grill, add the reserved packet of chips when the first packet stops smoking.

When the bacon is dark, remove it from the top of the turkey; enjoy as a cook’s treat or discard. Generously season the turkey with all but 1 tsp. (which will be used for the gravy) of the remaining spice rub. Put the butter slices on top of the breast and thighs and continue smoking, spraying the turkey with the apple juice and rotating the pan every 30 minutes, until the temperature in the center of the breast registers 165°F, about 2 hours more. If at any time the turkey becomes too dark, loosely tent it with foil.

Remove the pan from the grill. Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a serving platter or cutting board and loosely tent it with foil. Let the turkey rest for at least 30 minutes.

Make the gravy

Heat the turkey broth until hot. Pour the drippings from the roasting pan into a fat separator or heatproof measuring cup. Allow the fat to rise to the top and then transfer 1/4 cup of the fat to a 12-inch skillet; discard the remaining fat and reserve the rest of the drippings.

Season the turkey broth with enough of the drippings to add flavor without making it too salty.

Heat the fat in the skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Add the remaining 1 tsp. spice rub and cook, whisking, 1 minute more. Gradually whisk the broth into the skillet until smooth, and then bring to a simmer. Whisk in the cider vinegar and simmer until the gravy barely coats the back of a spoon, about 5 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the gravy.

Southern Roast Turkey and Gravy

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 
  
  1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. paprika (hot or sweet)
  
  


• 
  
  2 Tbs. finely chopped fresh thyme
  
  


• 
  
  4 tsp. minced garlic
  
  


• 
  
  3/4 tsp. cayenne
  
  


• 
  
  1/4 tsp. celery seed
  
  

For the gravy

• 
  
  1 small yellow onion, quartered
  
  


• 
  
  2 medium stalks celery, halved crosswise
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  2 cups dry white wine
  
  


• 
  
  2 bay leaves
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the paprika, thyme, garlic, cayenne, and celery seed. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan
halfway through, until an instant-read thermometer inserted into the
thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin
gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine and bay leaves to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Discard the bay leaves, stir in the parsley and thyme, and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Dry-Rubbed Roast Turkey with Pan Gravy

Thanksgiving turkey doesn't get more classic (or simple) than this. This bird is seasoned with a generous salt rub, then sits in the fridge overnight.

• 
  
  1/2 cup finely chopped fresh sage
  
  


• 
  
  2 Tbs. finely grated orange zest
  
  


• 
  
  1 oz. kosher salt (1/4 cup Diamond Crystal or 2 Tbs. Morton); more as needed
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One 12-lb. all-natural turkey
  
  


• 
  
  2 large carrots, cut into 1- to 2-inch chunks
  
  


• 
  
  2 medium celery stalks, cut into 1- to 2-inch chunks
  
  


• 
  
  1 medium yellow onion, cut into 1- to 2-inch chunks
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1/2 cup dry white wine or vermouth
  
  


• 
  
  1-1/2 cups lower-salt chicken broth 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  

Tip:

Use an all-natural turkey. Avoid kosher birds (they’re already brined and will be too salty) and “self-basting” birds (which are treated with fat solutions). Consider ordering your bird in advance.

Season the turkey

In a medium bowl, mix the sage, zest, 1 oz. salt, and 1 Tbs. pepper.

Remove the tail, neck, heart, and gizzard from the turkey and reserve for making turkey broth. Discard the liver. Remove and discard the plastic timer and any metal or plastic leg holders. Rinse and pat the turkey dry.

Rub the spice mixture under the turkey’s skin over the entire breast, legs, and thighs, as well as in the cavity and over the wings. Set on a platter or pan large enough to hold the turkey and refrigerate uncovered overnight.

Roast the turkey

Tip:

Let your turkey rest for 30 to 40 minutes before carving—the juices will redistribute into the meat, making it moist and tender. It also gives you time to finish preparing the meal.

Position a rack in the bottom of the oven and heat the oven to 400°F. In a large bowl, toss the carrots, celery, and onion with the oil. Put half of the vegetables in the center of a large flameproof roasting pan and put the rest in the turkey cavity. Tuck the wings behind the turkey’s neck and tie the legs together with twine. Set a V-rack in the roasting pan over the vegetables. Put the turkey breast side down on the V-rack. Roast for 1 hour.

Remove the pan from the oven and baste the turkey back and sides with some of the pan drippings. With silicone oven mitts or two wads of paper towels, carefully turn the turkey breast side up and baste with more pan drippings. Continue to roast the turkey until an instant-read thermometer inserted in the thickest part of the thigh registers 175°F, an additional 1 to 1-1/2 hours. During this phase, check the vegetables in the pan every 20 minutes or so: They should be brown, but if they or the drippings threaten to burn, add about 1/4 cup water—you may need to do this several times.

When the turkey is done, protect your hands with silicone oven mitts or wads of paper towels and tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a carving board and let it rest for 30 to 40 minutes. Carve when ready to serve.

Make the gravy

Tip:

For lump-free gravy, gradually whisk the broth into the roux. The liquid will thicken quickly and get gluey, so keep whisking in more broth, a bit at a time, until the gravy is smooth.

While the turkey is resting, set the roasting pan over medium-high heat. Add the wine and cook, using a wooden spoon or heatproof spatula to loosen the brown bits, until reduced by about half, 2 to 3 minutes. Strain the contents of the roasting pan into a bowl, pressing on the solids to release the flavorful drippings. Discard the solids.

In a 1-quart liquid measuring cup, combine the broth with 1-1/2 cups water. Tasting as you go, add enough of the pan drippings to the broth to make a flavorful yet not overly salted liquid—you may or may not use all of the drippings. Let sit until the fat rises to the surface. Skim off and reserve as much fat as possible.

Measure 4 Tbs. of the fat into a medium saucepan (supplement with olive oil if necessary) over medium heat. Whisk in the flour. Cook, whisking almost constantly, for 2 to 3 minutes. Whisk in about 1/2 cup of the broth. As soon as the broth thickens, whisk in another 1/2 cup. Repeat until the mixture stays relatively smooth, at which point you can whisk in the remaining broth. Bring to a simmer and cook, whisking frequently, for 5 to 10 minutes to develop the flavor. The gravy will be on the thin side; if you prefer it thicker, continue simmering until thickened to your liking, but expect the flavor to concentrate as well. Season to taste with salt and pepper. Pour into a gravy boat and serve with the carved turkey.

Grill-Roasted Turkey

If grilling isn’t your first thought when it comes to the Thanksgiving centerpiece, it’s probably because you haven’t tried it. The indirect heat of a charcoal or gas grill gives the whole bird a burnished, crisp skin over moist and smoky, succulent meat; plus, you’ll free up the oven for all the side dishes everyone expects.

• 
  
  One 14-lb. fresh, natural turkey
  
  


• 
  
  3/4 oz. kosher salt (3 Tbs.if using Diamond Crystal; 1-1/2 Tbs. if using Morton)
  
  


• 
  
  1 Tbs. freshly ground black pepper
  
  


• 
  
  2 tsp. herbes de Provence
  
  


• 
  
  1 large yellow onion, coarsely chopped
  
  


• 
  
  1 medium celery rib, coarsely chopped
  
  


• 
  
  1 carrot, coarsely chopped
  
  


• 
  
  1 lemon, quartered
  
  


• 
  
  Vegetable oil as needed
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, melted
  
  

Prepare the turkey

Remove the neck and giblets and reserve them (excluding the liver) if you plan to make broth with the carcass. Rinse and dry the turkey. Mix the salt and pepper and rub one-third of it in the cavity. Rub the remaining all over the outside of the turkey. Put the turkey on a rack set over a baking sheet and refrigerate uncovered for 8 to 12 hours.


When ready to roast, rub the turkey cavity with the herbes de Provence. Stuff it with the onion, celery, carrot, and lemon. Tie the legs together with kitchen string (to keep the vegetables from spilling out). Oil a V-rack (open to the widest setting if it’s adjustable) with vegetable oil. Rub the turkey lightly with vegetable oil and set it breast side down on the rack. Leave the turkey on the counter for 1 hour to bring it to room temperature.

To grill-roast the turkey on a charcoal grill

Fill a charcoal chimney with natural hardwood charcoal and light it. Set a disposable aluminum pan (about 10x14 inches) in the center of the charcoal grate to serve as a drip pan. Open the top and bottom vents halfway. When the charcoal is covered with light ash (after about 30 minutes), bank it on both long sides of the drip pan, dividing the coals evenly. Replace the cooking grate, cover the grill, and let it heat for 5 minutes.


Set the turkey, on the V-rack, over the drip pan and cover the grill. Roast for 45 minutes. After 20 minutes, fill the chimney with another load of charcoal and light it. When the turkey has roasted for the 45 minutes, move it (on the rack) to a baking sheet. Working quickly, stir the coals in the grill and replenish with the new batch of charcoal. Cover the grill. Baste the back of the turkey with about 1 Tbs. of the melted butter. Turn the turkey breast side up and brush the breast with about 1 Tbs. melted butter. Put the turkey and rack back on the grill over the drip pan.


Cover the grill and roast for another 45 minutes. Again, after 20 minutes, light another chimneyful of charcoal. When the second 45-minute interval is up, repeat the charcoal replenishment and basting steps. Rotate the turkey on the grill and roast until an instant-read thermometer inserted into the thickest part of each thigh registers 170°F, another 25 to 45 minutes.


Transfer the turkey to a cutting board and let it rest for 30 to 40 minutes before carving. Save the carcass, leg bones, and aromatics for broth, if making.

To grill-roast on a gas grill

Set a disposable aluminum pan (about 10x14 inches) on the part of the grill where you plan to roast the turkey. Turn all burners on to high, cover the grill, and heat for about 10 minutes. Set the turkey, on the V-rack, over the drip pan, and turn off the burner under it. Set the other burner(s) as needed to maintain a temperature of 400°F. Cover the grill and roast for 45 minutes. Move the turkey, on the rack, from the grate to a baking sheet. Baste the back of the turkey with about 1 Tbs. of the melted butter.


Turn the turkey breast side up on the rack. Brush the breast with about 1 Tbs. melted butter and put the turkey back on the grill over the drip pan. Roast for another 45 minutes. Rotate the turkey on the grill, baste with the remaining butter, and roast until an instant-read thermometer inserted into the thickest part of each thigh registers 170°F, another 25 to 45 minutes.


Transfer the turkey to a cutting board and let it rest for  30 to 40 minutes before carving. Save the carcass, leg bones, and aromatics for broth, if making.

Butter-and-Herb-Roasted Turkey with Madeira Jus

Butter, garlic, and fresh herbs flavor this juicy roasted turkey. A Madeira jus, made from homemade turkey broth and the pan drippings, is quicker to make than traditional gravy and just as delicious.

For the broth

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Neck from a 13- to 14-lb. turkey (below), cut into 3 or 4 pieces
  
  


• 
  
  Giblets from a 13- to 14-lb. turkey (below), chopped (optional)
  
  


• 
  
  Sea salt
  
  


• 
  
  4 medium cloves garlic, chopped
  
  


• 
  
  2 medium carrots, chopped
  
  


• 
  
  2 large celery stalks, chopped
  
  


• 
  
  1 large yellow onion, chopped
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  3 to 4 sprigs fresh flat-leaf parsley
  
  


• 
  
  2 to 3 fresh sage leaves
  
  


• 
  
  1 small sprig fresh rosemary
  
  


• 
  
  2 to 3 cups lower-salt chicken broth
  
  


• 
  
  1 cup Madeira
  
  

For the turkey

• 
  
  1 13- to 14-lb. turkey (preferably fresh; not kosher or self-basting)
  
  


• 
  
  1/2 medium lemon
  
  


• 
  
  Sea salt
  
  


• 
  
  1 medium head garlic, separated into cloves and peeled
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1 Tbs. finely chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 sprigs fresh sage (7 to 8 inches long)
  
  


• 
  
  4 sprigs fresh rosemary (6 to 7 inches long)
  
  


• 
  
  1/3 cup celery leaves (optional)
  
  

Make the broth

Heat 2 Tbs. of the oil in a 10-inch straight-sided skillet over medium-high heat. Cook the neck and giblets (if using) with a pinch of salt, stirring often, until browned, 9 to 10 minutes

Transfer the neck and giblets to a bowl. Heat the remaining 1 Tbs. oil and add the garlic, carrots, celery, onion, bay leaf, and a big pinch of salt. Cook, stirring often, until browned, 8 to 9 minutes.

Return the neck and giblets to the skillet. Add the parsley, sage, and rosemary. Add 1-1/2 cups of water, 2 cups of the broth, and the Madeira. Bring to a boil; then reduce the heat and simmer, partially covered, until intensely flavorful, about 2-1/2 hours. If the liquid level drops enough to expose the solids, add more broth. Strain the broth through a fine sieve into a large bowl—you’ll have 2 to 2-1/2 cups.
 

Roast the turkey

Position a rack in the bottom of the oven and heat the oven to 325°F. Put a V-rack in a large roasting pan.

Rinse and dry the turkey. Rub the inside of the body and neck cavities with the cut side of the lemon half, and sprinkle 1 tsp. salt inside the cavities.

Thinly slice three garlic cloves. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Push the garlic slices between the skin and the breast, being careful not to tear the skin.

Mix the butter with the thyme, 2 tsp. salt, and a few grinds of pepper in a small bowl. Spread half of the butter inside the body cavity of the turkey. Put the lemon half, 3 sage sprigs, 3 rosemary sprigs, the celery leaves (if using), and about three-quarters of the remaining garlic cloves in the cavity. Put the remaining herb sprigs and garlic cloves in the neck cavity.

Tie the legs together for a neater appearance, if you like. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath the wing tips. Set the turkey in the V-rack, breast side down. Rub half of the remaining thyme butter over the back of the turkey and sprinkle with salt. Roast for 1 hour.
 

Remove the pan from the oven and baste the turkey with the pan drippings. With silicone oven mitts or two wads of paper towels, flip the turkey onto its back. Spread the remaining thyme butter over the breast and legs, sprinkle with salt, and roast for 1 hour more.

Baste and continue to roast for 30 minutes more. Baste again and then check the temperature with an instant-read thermometer in the thickest part of both thighs. The turkey is done when the thermometer registers 170°F to 175°F and the juices run clear when the thermometer is removed. If necessary, continue roasting and checking the temperature every 10 minutes. If at any time the turkey gets too dark on top, tent it loosely with foil.

Remove the pan from the oven. With silicone oven mitts or wads of paper towels, tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a serving platter or cutting board and tent it loosely with foil. Reserve the drippings in the roasting pan. Let the turkey rest for at least 30 minutes and up to 1 hour before carving.

Make the jus

Strain the drippings from the roasting pan through a fine sieve into the Madeira broth. Transfer to a fat separator, wait until the fat has risen to the top, and then slowly separate the broth from the fat into a clean 2-quart saucepan. Discard the fat.

Bring the sauce to a simmer over medium heat and season to taste with salt and pepper. If the jus is too concentrated and salty, add a little water.

Carve the turkey and serve with the jus.

Dried Apricot & Date Stuffed Turkey Breast with Marsala Glaze

A boneless turkey breast stuffed with sweet, nutty flavors is perfect for Sunday dinner or even special enough for a small Thanksgiving or Christmas dinner. If you buy a boneless half turkey breast, it will probably be skinless. You may see bone-in, skin-on breasts as well; either ask your butcher to bone it for you, or bone it yourself.

For the stuffing:

• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1/3 cup finely chopped onion
  
  


• 
  
  1/3 cup pitted and coarsely chopped dried dates
  
  


• 
  
  1/4 cup coarsely chopped dried apricots
  
  


• 
  
  3 Tbs. toasted and chopped hazelnuts
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. chopped fresh sage
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the turkey breast:

• 
  
  1 boneless, skinless or skin-on turkey breast half (1-3/4 to 2 lb.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 slices thick-sliced bacon (about 3 oz.)
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 cups sweet Marsala wine
  
  

Make the stuffing:

Melt the butter in a 10-inch skillet over medium heat. Add the onion and cook, stirring frequently, until soft and lightly browned, about 4 minutes. Set aside to cool. Put the dates and apricots in the bowl of a food processor and pulse until finely chopped. Add the hazelnuts, parsley, sage, and reserved onions and pulse a few more times until everything is minced and well combined. Transfer to a small bowl and season to taste with salt and pepper.

Prepare the turkey breast:

Heat the oven to 350ºF. Put the turkey breast on a cutting board and, holding your knife parallel to the work surface, slice open the turkey breast horizontally, working from the thicker side of the lobe to the thinner side and not cutting all the way through.

Open the turkey breast like a book and season generously with salt and pepper. Spread the stuffing evenly over half the opened turkey breast, leaving a little border around the outer edges. Fold the other half of the turkey breast over the stuffing, enclosing the stuffing as much as possible.

Lay the bacon lengthwise on top of the turkey breast and tie the breast crosswise with kitchen string in four or five places to hold it all together.

Season the turkey on both sides with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Beginning with the bacon side down, sear the turkey breast on both sides until nicely browned, 3 to 4 minutes per side. Transfer the skillet to the oven (the turkey should be bacon side up) and roast for 20 minutes. Remove the pan from the oven, flip the turkey breast, return to the oven, and roast until an instant-read thermometer inserted into the center of the breast reads 165ºF, 20 to 30 minutes more.

Remove the pan from the oven, transfer the turkey to a large plate and let it rest, loosely covered with foil, for about 10 minutes.

Make the marsala glaze

Pour off the fat from the skillet and discard any lumps of stuffing that may  have fallen out of the turkey and burned. Put the skillet over medium-high heat, pour the Marsala in the skillet, and bring it to a boil, stirring with a wooden spatula to scrape up any browned bits on the bottom of the pan. Add to the pan any juices that have collected around the turkey while resting on the plate. Continue boiling until the Marsala is reduced to 1/4 cup, 5 to 7 minutes. Season with salt and pepper to taste.

Remove the strings from the turkey. Slice the turkey crosswise into 1/2-inch slices and arrange the slices on a serving platter. Pour the Marsala glaze into a small bowl and pass with the turkey.

Butter-and-Herb-Roasted Turkey with Madeira Jus

Butter, garlic, and fresh herbs flavor this juicy roasted turkey. A Madeira jus, made from homemade turkey broth and the pan drippings, is quicker to make than traditional gravy and just as delicious.

For the broth

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Neck from a 13- to 14-lb. turkey (below), cut into 3 or 4 pieces
  
  


• 
  
  Giblets from a 13- to 14-lb. turkey (below), chopped (optional)
  
  


• 
  
  Sea salt
  
  


• 
  
  4 medium cloves garlic, chopped
  
  


• 
  
  2 medium carrots, chopped
  
  


• 
  
  2 large celery stalks, chopped
  
  


• 
  
  1 large yellow onion, chopped
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  3 to 4 sprigs fresh flat-leaf parsley
  
  


• 
  
  2 to 3 fresh sage leaves
  
  


• 
  
  1 small sprig fresh rosemary
  
  


• 
  
  2 to 3 cups lower-salt chicken broth
  
  


• 
  
  1 cup Madeira
  
  

For the turkey

• 
  
  1 13- to 14-lb. turkey (preferably fresh; not kosher or self-basting)
  
  


• 
  
  1/2 medium lemon
  
  


• 
  
  Sea salt
  
  


• 
  
  1 medium head garlic, separated into cloves and peeled
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1 Tbs. finely chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 sprigs fresh sage (7 to 8 inches long)
  
  


• 
  
  4 sprigs fresh rosemary (6 to 7 inches long)
  
  


• 
  
  1/3 cup celery leaves (optional)
  
  

Make the broth

Heat 2 Tbs. of the oil in a 10-inch straight-sided skillet over medium-high heat. Cook the neck and giblets (if using) with a pinch of salt, stirring often, until browned, 9 to 10 minutes

Transfer the neck and giblets to a bowl. Heat the remaining 1 Tbs. oil and add the garlic, carrots, celery, onion, bay leaf, and a big pinch of salt. Cook, stirring often, until browned, 8 to 9 minutes.

Return the neck and giblets to the skillet. Add the parsley, sage, and rosemary. Add 1-1/2 cups of water, 2 cups of the broth, and the Madeira. Bring to a boil; then reduce the heat and simmer, partially covered, until intensely flavorful, about 2-1/2 hours. If the liquid level drops enough to expose the solids, add more broth. Strain the broth through a fine sieve into a large bowl—you’ll have 2 to 2-1/2 cups.
 

Roast the turkey

Position a rack in the bottom of the oven and heat the oven to 325°F. Put a V-rack in a large roasting pan.

Rinse and dry the turkey. Rub the inside of the body and neck cavities with the cut side of the lemon half, and sprinkle 1 tsp. salt inside the cavities.

Thinly slice three garlic cloves. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Push the garlic slices between the skin and the breast, being careful not to tear the skin.

Mix the butter with the thyme, 2 tsp. salt, and a few grinds of pepper in a small bowl. Spread half of the butter inside the body cavity of the turkey. Put the lemon half, 3 sage sprigs, 3 rosemary sprigs, the celery leaves (if using), and about three-quarters of the remaining garlic cloves in the cavity. Put the remaining herb sprigs and garlic cloves in the neck cavity.

Tie the legs together for a neater appearance, if you like. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath the wing tips. Set the turkey in the V-rack, breast side down. Rub half of the remaining thyme butter over the back of the turkey and sprinkle with salt. Roast for 1 hour.
 

Remove the pan from the oven and baste the turkey with the pan drippings. With silicone oven mitts or two wads of paper towels, flip the turkey onto its back. Spread the remaining thyme butter over the breast and legs, sprinkle with salt, and roast for 1 hour more.

Baste and continue to roast for 30 minutes more. Baste again and then check the temperature with an instant-read thermometer in the thickest part of both thighs. The turkey is done when the thermometer registers 170°F to 175°F and the juices run clear when the thermometer is removed. If necessary, continue roasting and checking the temperature every 10 minutes. If at any time the turkey gets too dark on top, tent it loosely with foil.

Remove the pan from the oven. With silicone oven mitts or wads of paper towels, tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a serving platter or cutting board and tent it loosely with foil. Reserve the drippings in the roasting pan. Let the turkey rest for at least 30 minutes and up to 1 hour before carving.

Make the jus

Strain the drippings from the roasting pan through a fine sieve into the Madeira broth. Transfer to a fat separator, wait until the fat has risen to the top, and then slowly separate the broth from the fat into a clean 2-quart saucepan. Discard the fat.

Bring the sauce to a simmer over medium heat and season to taste with salt and pepper. If the jus is too concentrated and salty, add a little water.

Carve the turkey and serve with the jus.

Southern Roast Turkey and Gravy

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 
  
  1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. paprika (hot or sweet)
  
  


• 
  
  2 Tbs. finely chopped fresh thyme
  
  


• 
  
  4 tsp. minced garlic
  
  


• 
  
  3/4 tsp. cayenne
  
  


• 
  
  1/4 tsp. celery seed
  
  

For the gravy

• 
  
  1 small yellow onion, quartered
  
  


• 
  
  2 medium stalks celery, halved crosswise
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  2 cups dry white wine
  
  


• 
  
  2 bay leaves
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the paprika, thyme, garlic, cayenne, and celery seed. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan
halfway through, until an instant-read thermometer inserted into the
thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin
gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine and bay leaves to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Discard the bay leaves, stir in the parsley and thyme, and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Herb-Butter Roasted Turkey with Pinot Noir Gravy

To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a smaller pan and proceed with one of our alternative brining methods.

For the brine:

• 
  
  2-1/2 gallons water
  
  


• 
  
  14 oz. kosher salt (2-1/2 cups Diamond Crystal or 1-1/4 cups Morton's)
  
  


• 
  
  1 cup maple syrup
  
  


• 
  
  24 bay leaves
  
  


• 
  
  24 cloves garlic, peeled
  
  


• 
  
  1/3 cup whole black peppercorns
  
  


• 
  
  2 small bunches fresh flat-leaf parsley (about 4 oz.)
  
  


• 
  
  1 small bunch fresh sage (about 1 oz.)
  
  


• 
  
  6 medium sprigs fresh rosemary
  
  


• 
  
  Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler)
  
  

For the turkey:

• 
  
  14- to 16-lb. natural turkey (preferably fresh)
  
  


• 
  
  1 recipe Three-Herb Butter, softened
  
  


• 
  
  2 Tbs. kosher salt
  
  


• 
  
  2 Tbs. freshly ground black pepper
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, melted
  
  

For the gravy:

• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter
  
  


• 
  
  2-1/2 oz. (1/2 cup) all-purpose flour
  
  


• 
  
  4 cups Three-Herb Turkey Broth or low-salt chicken broth
  
  


• 
  
  1-1/2 cups Pinot Noir
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  

Two days ahead, prepare the brine:

Put all of the brine ingredients in a 5-gallon stockpot with a lid. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat, cool to room temperature, cover the pot, and refrigerate the brine until cold, preferably overnight.

One day ahead: brine the turkey:

If already loose, trim the tail from the turkey. Otherwise, leave it attached. Remove and discard the giblets. Keep the neck and tail in the refrigerator. Rinse the turkey and put it in the pot with the brine. Refrigerate for 8 to 24 hours before roasting the turkey.

Prepare and roast the turkey:

Position a rack in the bottom of the oven and heat the oven to 350°F. Remove the turkey from the brine and discard the brine. Rinse the turkey well, pat it dry, and set it in a large flameproof roasting pan. Gently slide your hand between the breast meat and skin to separate the skin so you can apply the herb butter. Slice the herb butter into 1/4-inch-thick rounds and distribute them evenly between the skin and breast meat, completely covering the breast. Maneuver a few pieces between the skin and legs, too. Next, with your hands on the outside of the turkey, massage the butter under the skin to distribute it evenly and break up the round pieces so the turkey won’t look polka-dotted when it’s done.

Sprinkle 1 Tbs. of the salt and 1 Tbs. of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry, and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter, and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven, if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan, until an instant-read thermometer inserted in the thickest part of both thighs reads 170° to 175°F and the juices run clear when the thermometer is removed, 45 minutes to 1 hour more for a 15-lb. turkey.

Remove the turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter, cover with foil to keep warm, and set aside. Discard the neck and tail; reserve the drippings in the roasting pan. Let the turkey rest for 30 minutes while you make the gravy and heat the side dishes

Make the gravy:

Melt the butter in a small saucepan over medium-high heat until foaming. Add the flour and quickly whisk it into the butter until it’s completely incorporated. Cook, whisking constantly, until the roux smells toasty and darkens slightly to a light caramel color (see image below), about 2 minutes. Watch carefully, as you don’t want it to get too dark. Remove from the heat and set aside.

Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don’t rinse the roasting pan.) Let sit until the fat rises to the top, and then pour out 1 cup of the juices (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.

Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to release any stuck-on bits, until the wine has reduced by half, about 5 minutes. Add the broth mixture and simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving vessel.

Cranberry-Honey-Glazed Chicken

For the cranberry-honey glaze:

• 
  
  4 oz. (1 cup) fresh or frozen cranberries, picked through and rinsed
  
  


• 
  
  1/2 cup honey
  
  


• 
  
  1/4 cup rice vinegar
  
  


• 
  
  2 Tbs. chopped fresh thyme leaves (reserve the stems for the chicken cavity)
  
  

For the chicken:

• 
  
  1 5-lb. chicken
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large shallot, peeled and halved
  
  


• 
  
  1 recipe Fresh Cranberry Relish
  
  

Make the cranberry-honey glaze:

Combine the cranberries, honey, and vinegar in a small saucepan. Bring to a boil over high heat, then turn down the heat to medium and simmer until the cranberries pop and are very soft, 4 to 5 minutes. Remove from the heat and pour the mixture into a fine sieve set over a bowl. Use a rubber spatula to force most of the pulp through the sieve, leaving the skins and seeds behind (be sure to get the pulp clinging to the bottom of the sieve). Add the chopped thyme and stir until the glaze is well combined. Set aside to cool and thicken.

Prepare the chicken:

Position a rack in the lowest part of the oven and heat the oven to 425°F. Set a V-rack in a foil-lined medium or large roasting pan. Trim the excess fat from the chicken and clean out the cavity. Tuck the wing tips behind the neck and set the chicken on a tray or cutting board. Put the shallot and reserved thyme stems in the cavity of the chicken. Brush the chicken all over with half of the melted butter. Generously season the chicken all over with salt and pepper, including the cavity. Tie the legs loosely if you want, and set the chicken, breast side up, on the rack in the pan.

Roast on the bottom oven rack for 20 minutes. Baste with the remaining 1-1/2 Tbs. butter and roast for 10 minutes. Stir the glaze to loosen it, then brush the chicken with about half of the glaze. Don’t worry if some of the glaze slides off the chicken. Roast for 10 minutes, then brush with the remaining glaze. Continue roasting until an instant-read thermometer inserted in the thickest part of the thigh reads 170°F and the juices run clear, 30 to 35 minutes more. The skin should be a caramelized reddish-brown. If any parts of the chicken begin to get too brown before the chicken is done, tent it with foil.

Remove the pan from the oven and tilt the chicken to allow juices in the cavity to drain into the pan. (As long as the thighs have reached 170°F, it’s fine if these juices are pink.) Transfer the chicken to a cutting board or platter and let it rest 5 to 10 minutes. Carve and serve with the cranberry relish.

Dry-Rubbed Roast Turkey with Pan Gravy

Thanksgiving turkey doesn't get more classic (or simple) than this. This bird is seasoned with a generous salt rub, then sits in the fridge overnight.

• 
  
  1/2 cup finely chopped fresh sage
  
  


• 
  
  2 Tbs. finely grated orange zest
  
  


• 
  
  1 oz. kosher salt (1/4 cup Diamond Crystal or 2 Tbs. Morton); more as needed
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One 12-lb. all-natural turkey
  
  


• 
  
  2 large carrots, cut into 1- to 2-inch chunks
  
  


• 
  
  2 medium celery stalks, cut into 1- to 2-inch chunks
  
  


• 
  
  1 medium yellow onion, cut into 1- to 2-inch chunks
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1/2 cup dry white wine or vermouth
  
  


• 
  
  1-1/2 cups lower-salt chicken broth 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  

Tip:

Use an all-natural turkey. Avoid kosher birds (they’re already brined and will be too salty) and “self-basting” birds (which are treated with fat solutions). Consider ordering your bird in advance.

Season the turkey

In a medium bowl, mix the sage, zest, 1 oz. salt, and 1 Tbs. pepper.

Remove the tail, neck, heart, and gizzard from the turkey and reserve for making turkey broth. Discard the liver. Remove and discard the plastic timer and any metal or plastic leg holders. Rinse and pat the turkey dry.

Rub the spice mixture under the turkey’s skin over the entire breast, legs, and thighs, as well as in the cavity and over the wings. Set on a platter or pan large enough to hold the turkey and refrigerate uncovered overnight.

Roast the turkey

Tip:

Let your turkey rest for 30 to 40 minutes before carving—the juices will redistribute into the meat, making it moist and tender. It also gives you time to finish preparing the meal.

Position a rack in the bottom of the oven and heat the oven to 400°F. In a large bowl, toss the carrots, celery, and onion with the oil. Put half of the vegetables in the center of a large flameproof roasting pan and put the rest in the turkey cavity. Tuck the wings behind the turkey’s neck and tie the legs together with twine. Set a V-rack in the roasting pan over the vegetables. Put the turkey breast side down on the V-rack. Roast for 1 hour.

Remove the pan from the oven and baste the turkey back and sides with some of the pan drippings. With silicone oven mitts or two wads of paper towels, carefully turn the turkey breast side up and baste with more pan drippings. Continue to roast the turkey until an instant-read thermometer inserted in the thickest part of the thigh registers 175°F, an additional 1 to 1-1/2 hours. During this phase, check the vegetables in the pan every 20 minutes or so: They should be brown, but if they or the drippings threaten to burn, add about 1/4 cup water—you may need to do this several times.

When the turkey is done, protect your hands with silicone oven mitts or wads of paper towels and tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a carving board and let it rest for 30 to 40 minutes. Carve when ready to serve.

Make the gravy

Tip:

For lump-free gravy, gradually whisk the broth into the roux. The liquid will thicken quickly and get gluey, so keep whisking in more broth, a bit at a time, until the gravy is smooth.

While the turkey is resting, set the roasting pan over medium-high heat. Add the wine and cook, using a wooden spoon or heatproof spatula to loosen the brown bits, until reduced by about half, 2 to 3 minutes. Strain the contents of the roasting pan into a bowl, pressing on the solids to release the flavorful drippings. Discard the solids.

In a 1-quart liquid measuring cup, combine the broth with 1-1/2 cups water. Tasting as you go, add enough of the pan drippings to the broth to make a flavorful yet not overly salted liquid—you may or may not use all of the drippings. Let sit until the fat rises to the surface. Skim off and reserve as much fat as possible.

Measure 4 Tbs. of the fat into a medium saucepan (supplement with olive oil if necessary) over medium heat. Whisk in the flour. Cook, whisking almost constantly, for 2 to 3 minutes. Whisk in about 1/2 cup of the broth. As soon as the broth thickens, whisk in another 1/2 cup. Repeat until the mixture stays relatively smooth, at which point you can whisk in the remaining broth. Bring to a simmer and cook, whisking frequently, for 5 to 10 minutes to develop the flavor. The gravy will be on the thin side; if you prefer it thicker, continue simmering until thickened to your liking, but expect the flavor to concentrate as well. Season to taste with salt and pepper. Pour into a gravy boat and serve with the carved turkey.

Dry-Rubbed Roast Turkey with Pan Gravy

Thanksgiving turkey doesn't get more classic (or simple) than this. This bird is seasoned with a generous salt rub, then sits in the fridge overnight.

• 
  
  1/2 cup finely chopped fresh sage
  
  


• 
  
  2 Tbs. finely grated orange zest
  
  


• 
  
  1 oz. kosher salt (1/4 cup Diamond Crystal or 2 Tbs. Morton); more as needed
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One 12-lb. all-natural turkey
  
  


• 
  
  2 large carrots, cut into 1- to 2-inch chunks
  
  


• 
  
  2 medium celery stalks, cut into 1- to 2-inch chunks
  
  


• 
  
  1 medium yellow onion, cut into 1- to 2-inch chunks
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1/2 cup dry white wine or vermouth
  
  


• 
  
  1-1/2 cups lower-salt chicken broth 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  

Tip:

Use an all-natural turkey. Avoid kosher birds (they’re already brined and will be too salty) and “self-basting” birds (which are treated with fat solutions). Consider ordering your bird in advance.

Season the turkey

In a medium bowl, mix the sage, zest, 1 oz. salt, and 1 Tbs. pepper.

Remove the tail, neck, heart, and gizzard from the turkey and reserve for making turkey broth. Discard the liver. Remove and discard the plastic timer and any metal or plastic leg holders. Rinse and pat the turkey dry.

Rub the spice mixture under the turkey’s skin over the entire breast, legs, and thighs, as well as in the cavity and over the wings. Set on a platter or pan large enough to hold the turkey and refrigerate uncovered overnight.

Roast the turkey

Tip:

Let your turkey rest for 30 to 40 minutes before carving—the juices will redistribute into the meat, making it moist and tender. It also gives you time to finish preparing the meal.

Position a rack in the bottom of the oven and heat the oven to 400°F. In a large bowl, toss the carrots, celery, and onion with the oil. Put half of the vegetables in the center of a large flameproof roasting pan and put the rest in the turkey cavity. Tuck the wings behind the turkey’s neck and tie the legs together with twine. Set a V-rack in the roasting pan over the vegetables. Put the turkey breast side down on the V-rack. Roast for 1 hour.

Remove the pan from the oven and baste the turkey back and sides with some of the pan drippings. With silicone oven mitts or two wads of paper towels, carefully turn the turkey breast side up and baste with more pan drippings. Continue to roast the turkey until an instant-read thermometer inserted in the thickest part of the thigh registers 175°F, an additional 1 to 1-1/2 hours. During this phase, check the vegetables in the pan every 20 minutes or so: They should be brown, but if they or the drippings threaten to burn, add about 1/4 cup water—you may need to do this several times.

When the turkey is done, protect your hands with silicone oven mitts or wads of paper towels and tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a carving board and let it rest for 30 to 40 minutes. Carve when ready to serve.

Make the gravy

Tip:

For lump-free gravy, gradually whisk the broth into the roux. The liquid will thicken quickly and get gluey, so keep whisking in more broth, a bit at a time, until the gravy is smooth.

While the turkey is resting, set the roasting pan over medium-high heat. Add the wine and cook, using a wooden spoon or heatproof spatula to loosen the brown bits, until reduced by about half, 2 to 3 minutes. Strain the contents of the roasting pan into a bowl, pressing on the solids to release the flavorful drippings. Discard the solids.

In a 1-quart liquid measuring cup, combine the broth with 1-1/2 cups water. Tasting as you go, add enough of the pan drippings to the broth to make a flavorful yet not overly salted liquid—you may or may not use all of the drippings. Let sit until the fat rises to the surface. Skim off and reserve as much fat as possible.

Measure 4 Tbs. of the fat into a medium saucepan (supplement with olive oil if necessary) over medium heat. Whisk in the flour. Cook, whisking almost constantly, for 2 to 3 minutes. Whisk in about 1/2 cup of the broth. As soon as the broth thickens, whisk in another 1/2 cup. Repeat until the mixture stays relatively smooth, at which point you can whisk in the remaining broth. Bring to a simmer and cook, whisking frequently, for 5 to 10 minutes to develop the flavor. The gravy will be on the thin side; if you prefer it thicker, continue simmering until thickened to your liking, but expect the flavor to concentrate as well. Season to taste with salt and pepper. Pour into a gravy boat and serve with the carved turkey.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
  
  


• 
  
  2 1/2 to 2 3/4 cups low-sodium chicken broth
  
  


• 
  
  5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
  
  


• 
  
  1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  2 large cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1/2 cup unsweetened dried cranberries
  
  


• 
  
  1/3 cup chopped pecans
  
  


• 
  
  3 tablespoons cider vinegar
  
  


• 
  
  2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
  
  


• 
  
  2 tablespoons canola oil
  
  


• 
  
  1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  


• 
  
  Kitchen twine
  
  

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Herb Gravy for a Brined Turkey

Pan juices from a brined turkey are full of salt, so if you use them in a traditional gravy recipe, your gravy is likely to come out far too salty. This gravy, which is based on a plain turkey broth and just a small amount of pan juices, can be used for any dry- or wet-brined bird.
For more gravy recipes visit The Guide to Thanksgiving Dinner.

For the turkey broth

• 
  
  Turkey neck, gizzard, tail, and heart
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 large yellow onion, cut into 2-inch chunks
  
  


• 
  
  1 small carrot, peeled and cut into 2-inch pieces
  
  


• 
  
  1 celery stalk, cut into 2-inch pieces
  
  


• 
  
  1 bay leaf
  
  


• 
  
  2 large sprigs each fresh thyme and parsley
  
  


• 
  
  10 black peppercorns
  
  

For the gravy

• 
  
  Drippings from a roasted brined turkey
  
  


• 
  
  6 Tbs. all-purpose flour
  
  


• 
  
  1 tsp. chopped fresh sage (save the stems)
  
  


• 
  
  1/2 tsp. chopped fresh thyme (save the stems)
  
  


• 
  
  1/2 tsp. fresh lemon juice
  
  


• 
  
  Freshly ground black pepper
  
  

Make the broth

Chop the turkey neck into 3 or 4 pieces with a cleaver. Chop the gizzard in half. Heat the oil in a large saucepan over medium-low heat. Add the neck, gizzard, tail, and heart (do not use the liver) along with the onion. Stir to coat with oil, cover, and cook gently, stirring occasionally, for 20 minutes. The meat will begin releasing lots of juice.


Add 4 cups cold water and the carrot, celery, herbs, and peppercorns. Bring to a boil over medium-high heat, cover, and reduce the heat to maintain a gentle simmer. Simmer until the broth is flavorful, 30 to 40 minutes. Strain the broth and set aside until the fat rises to the top. Skim off and discard the fat. Use the broth immediately or cool and refrigerate for up to 3 days or freeze for up to 3 months.

Make the gravy

Heat the giblet broth until hot. Pour the drippings from the roasting pan into a heatproof measuring cup or fat separator. Allow the fat to rise to the top and then spoon 4 Tbs. back into the roasting pan. Separate and discard the remaining fat from the pan juices. Season the giblet broth with the pan juices, adding only enough to make the broth very flavorful but not too salty. If necessary, add water until you have 4 cups of liquid.


Place the roasting pan over two burners set on medium heat. Sprinkle the flour into the pan and use a flat whisk or wooden spoon to combine it with the fat. Cook for about 2 minutes.


To keep lumps from forming in the gravy, slowly pour about 1/2 cup of the broth mixture into the pan while whisking vigorously to disperse the flour evenly into the liquid. The liquid should thicken quickly and get gluey. As soon as it thickens, add another 1/2 cup or so of broth while whisking. Repeat until the gravy starts looking more like a smooth sauce than glue. At this point, you can whisk in the remaining broth and bring the gravy to a simmer. Add the reserved herb stems and simmer for about 5minutes to develop the flavors. Strain the gravy through a medium sieve, add the sage, thyme, and lemon juice, and season to taste with pepper.

Bacon-Wrapped Smoked Turkey

This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in a cider-spice brine to season it inside and out. Then, it gets rubbed with butter, honey, and a barbecue spice rub. Next, it's wrapped in bacon and smoked on the grill. As the bird finishes cooking, it gets spritzed with apple juice to beautifully burnish the skin and keep the meat moist and flavorful.

For the brine

• 
  
  8 cups apple cider
  
  


• 
  
  1 lb. kosher salt (1-3/4 cups if using Morton’s; 2-3/4 cups if using Diamond Crystal)
  
  


• 
  
  1-3/4 cups packed dark brown sugar
  
  


• 
  
  1 cup apple cider vinegar
  
  


• 
  
  3/4 cup honey
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  5 dried bay leaves
  
  


• 
  
  1 12- to 14-lb. turkey (preferably fresh, and not kosher or
  self-basting; neck and giblets, excluding liver, reserved for the broth)
  
  

For the broth

• 
  
  1/4 cup vegetable oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium carrots, cut into 2-inch chunks
  
  


• 
  
  2 medium celery stalks, cut into 2-inch chunks
  
  


• 
  
  1 medium yellow onion, peeled and quartered
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1/2 tsp. black peppercorns
  
  

For the barbecue spice rub

• 
  
  1/4 cup granulated sugar
  
  


• 
  
  2 Tbs. chili powder
  
  


• 
  
  1 Tbs. packed dark brown sugar
  
  


• 
  
  2-1/4 tsp. smoked paprika (pimentón)
  
  


• 
  
  1-1/2 tsp. kosher salt
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/2 tsp. dry mustard
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground coriander
  
  


• 
  
  1/8 tsp. ground cumin
  
  

For the turkey

• 
  
  5 Tbs. vegetable oil
  
  


• 
  
  1 medium yellow onion, peeled and quartered
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened, plus 2 oz. (4 Tbs.), cut into 4 slices
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  about 2 lb. thick-cut bacon, preferably applewood smoked, at room temperature
  
  


• 
  
  2 cups hardwood chips, preferably a combination of apple and hickory, soaked in water for at least 30 minutes and drained
  
  


• 
  
  1 cup apple juice, in a spray bottle
  
  

For the gravy

• 
  
  1-1/2 oz. (6 Tbs.) unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. cider vinegar, or to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the brine

Combine all of the brine ingredients and 8 cups of water in an 8-quart pot; bring to a boil over high heat, stirring occasionally. Remove from the heat, cool to room temperature, and then refrigerate until cold.

Brine the turkey

Put the turkey breast side down in a pot or tub large enough to hold it and the brine. Add the brine (the turkey will float, but that’s OK) and refrigerate for at least 6 hours and up to 20 hours.

Make the broth

With a chef’s knife, cut the turkey neck into 3 or 4 pieces and chop the giblets. Heat the oil in a 4-quart pot over medium-high heat. Cook the neck and giblets with a pinch of salt, stirring often, until browned, about 8 minutes. add the carrots, celery, onion, bay leaf, peppercorns, 2 tsp. salt, and 6 cups of water.

Bring to a boil, lower the heat, skim off any foam, and simmer, covered, until flavorful, about 1 hour. Strain the broth through a fine sieve into a large bowl—you’ll have about 4 cups.

Make the spice rub

In a small bowl, mix all of the rub ingredients, breaking up any clumps of brown sugar with your fingers.

Prepare the grill

Light a charcoal or gas grill fire and set it up for indirect cooking over low heat (275°F).

If using a charcoal grill, bank the lit and ashed-over coals to one side of the grill. Cover the grill and adjust the vents as needed to reach 275°F.

If using a gas grill, cover the grill, turn off one or more of the burners, and adjust the active burner(s) to reach 275°F.

Smoke the turkey

Rinse and dry the turkey; discard the brine. Rub the inside of the body and neck cavities with 2 Tbs. of the vegetable oil, and then sprinkle each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside the body cavity.

In a small bowl, combine the 4 oz. softened butter with 1 Tbs. of the spice rub. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Using your fingers, spread the butter mixture directly on the breast meat, being careful not to tear the skin.

Tie the legs together with twine. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath them.

Rub the outside of the turkey with the remaining 3 Tbs. vegetable oil, then the honey, and then 3-1/2 Tbs. of the spice rub.

Put a flat wire rack inside an 11x14-inch (or similar) foil-lined roasting pan. Line the rack with enough bacon slices (touching but not overlapping) to cover the area the turkey will occupy. Put the turkey breast side up on the bacon and then lay enough bacon slices across the top of turkey to cover it, securing the slices with toothpicks. (It’s OK if the sides of the turkey aren’t entirely covered.)

For a charcoal grill, sprinkle 1/2 cup of the drained wood chips over the coals. Replace the grill grate.

For a gas grill, make 2 heavy-duty aluminum foil packets, each filled with 1 cup of the drained chips. Using a fork, poke holes all over the packets. Lifting the grill grate, set one of the packets directly over an active burner; reserve the second packet. Replace the  grill grate.

Put the turkey in its pan on the unlit side of the grill and cover the grill. Smoke the turkey until the bacon is dark, rotating the pan occasionally for even cooking, 2 to 3 hours. If using a charcoal grill, add 1/2 cup of drained chips to the coals every 30 minutes until you’ve used all of the chips. When the temperature dips to 250°F, every 1 to 1-1/2 hours, light 3 quarts of charcoal in a chimney set over bricks. When the coals are ashed over, transfer the turkey in its pan to a heatproof surface, lift the grill grate, and add the fresh coals to maintain the temperature. If the temperature gets too high, leave the lid ajar to let in cool air. For a gas grill, add the reserved packet of chips when the first packet stops smoking.

When the bacon is dark, remove it from the top of the turkey; enjoy as a cook’s treat or discard. Generously season the turkey with all but 1 tsp. (which will be used for the gravy) of the remaining spice rub. Put the butter slices on top of the breast and thighs and continue smoking, spraying the turkey with the apple juice and rotating the pan every 30 minutes, until the temperature in the center of the breast registers 165°F, about 2 hours more. If at any time the turkey becomes too dark, loosely tent it with foil.

Remove the pan from the grill. Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a serving platter or cutting board and loosely tent it with foil. Let the turkey rest for at least 30 minutes.

Make the gravy

Heat the turkey broth until hot. Pour the drippings from the roasting pan into a fat separator or heatproof measuring cup. Allow the fat to rise to the top and then transfer 1/4 cup of the fat to a 12-inch skillet; discard the remaining fat and reserve the rest of the drippings.

Season the turkey broth with enough of the drippings to add flavor without making it too salty.

Heat the fat in the skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Add the remaining 1 tsp. spice rub and cook, whisking, 1 minute more. Gradually whisk the broth into the skillet until smooth, and then bring to a simmer. Whisk in the cider vinegar and simmer until the gravy barely coats the back of a spoon, about 5 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the gravy.