Whole-Roasted Turkey with Molasses Butter Glaze

🥘 Ingredients

• fresh sage
  1 bunch
• fresh thyme
  1 bunch
• garlic
  1 head
• kosher
• melted butter
  3 tbsp
• molasses
  3 tbsp
• softened
• water
• whole turkey
  10 to 14%lbs
• yellow onion
  1 large

🍳 Cookware

• wire rack on a rimmed sheet pan
• rimmed baking sheet
• digital meat thermometer
• carving board

1. 1

   Rub a whole turkey all over (inside cavity and under/over skin) with generous kosher salt. Place on a wire rack on a rimmed sheet pan and refrigerate uncovered to dry-brine for ⏱️ 24 to 48%hours .

   whole turkey: 10 to 14%lbs, kosher
2. 2

   Preheat oven to 300°F (150°C).
3. 3

   On a rimmed baking sheet fitted with a wire rack, arrange sprigs of fresh sage and fresh thyme to create an aromatic herb bed.

   fresh sage: 1 bunch, fresh thyme: 1 bunch
4. 4

   Place turkey breast-side up on the herb bed. Stuff cavity with quartered yellow onion and smashed cloves from garlic . Secure legs with butcher's twine or foil.

   yellow onion: 1 large, garlic: 1 head
5. 5

   Smear entire bird with a thin coating of softened butter and scatter more thyme and sage over top.

   softened
6. 6

   Pour water into the bottom of the sheet pan to 1/4-inch depth to catch drippings. Insert a digital meat thermometer into the thickest part of the breast or thigh without touching bone.

   water
7. 7

   Tent foil over the turkey and crimp tightly around the sheet pan edges (keep foil from touching skin).
8. 8

   Roast covered at 300°F until internal temperature reaches 160°F, ⏱️ 3.5 to 4.5%hours (approx. 4 hours for an 11-lb bird).
9. 9

   Increase oven temperature to 425°F (220°C).
10. 10

    In a small bowl, stir together melted melted butter and molasses (or honey/maple syrup).

    melted butter: 3 tbsp, molasses: 3 tbsp
11. 11

    Unwrap foil from turkey, discard herb sprigs on top, and brush bird with a thin coating of the molasses butter glaze.
12. 12

    Roast uncovered at 425°F until skin is deeply lacquered and golden brown, ⏱️ 8 to 10%minutes .
13. 13

    Rest turkey uncovered on a carving board for ⏱️ 30 minutes before carving.