Ok, I know that writing a turkey recipe after Thanksgiving and Christmas does not exactly feed the algorithm, but I need it down on paper so next year I can look up exactly how I did it. That way, I don’t have to call my chef-uncle at 10 p.m. two days before I host to walk me through my plan because I can never remember it. (You’re welcome, Uncle Tim.)

If you’ve ever roasted a turkey (or any bird, for that matter), you know there are no less than 1 million recipes, tips, and tricks on the internet. The options are endless—roast it or fry it, dry brine or wet brine, cook it in a bag or without, butter or oil. I could go on and on.

Here’s the deal, though: the turkey I made this year was HANDS DOWN the best bird I have ever roasted. Some of the feedback from the fam included, “Oh my god, this is unreal,” “How is the white meat almost more tender and juicy than the dark meat?” and “I didn’t even need a knife to carve it off the bone.”

There’s simply no question anymore that the method I used this year is the method I will use forever and will pass on for generations to come (not to be dramatic or anything).

So, future Ellie and anyone else who wants to roast up the juiciest, most flavorful, the-bird-is-the-star-of-the-show-instead-of-the-sides turkey, look no further than the recipe below.

What You Need

The Turkey: I got a 20.5-pound turkey from Food Lion with a coupon from Zach’s work and somehow ended up making money from it ($3 to be exact!). Pick your bird size based on how many people you’re feeding and whether you want leftovers (the answer to that is obviously, yes).

Supplies:

• Large roasting pan (I used a disposable aluminum one for easy clean-up)
• Meat thermometer
• Turkey baster or a large spoon (that’s what I used)
• Large platter for serving
• Carving knives (or honestly, you could use a butter knife)
• Medium saucepan for the gravy

For the Dry Brine:

• 1/2 cup kosher salt
• 1 tbsp black pepper
• 2 tbsp brown sugar
• 1 tbsp Herbes de Provence

For the Herby Butter:

• 1 cup (2 sticks) unsalted, good-quality butter (like Kerrygold)
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh chives, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh oregano, chopped (or other fresh herbs)
• Any fresh herbs you can get your hands on, except maybe rose or basil, because I just don’t think the flavors, like, go with it.

For Inside the Bird:

• 2 oranges, halved
• 2 lemons, halved
• 2 onions, quartered
• Leftover herbs (optional)

What You Do

Plan Ahead:
If you’re buying a frozen turkey, make sure to defrost it in the fridge well in advance so that it’s defrosted TWO days before you roast it. This gives you a buffer in case it takes longer than you thought to defrost, AND more time to brine. I put my massive frozen turkey in the fridge on the Thursday before Thanksgiving (a full week prior) so it was ready to prep on Tuesday, when I completed the following steps:

Prep Your Workspace:
The key to roasting any bird is mise-en-place. Have everything ready to go before you start. Clear your sink, grab paper towels for drying, and open your trashcan for quick giblet transport.

Make the Herby Butter and Dry Brine:

• Soften the butter and mix in finely chopped herbs. Set aside.
• Combine kosher salt, pepper, brown sugar, and herbes de Provence in a bowl.

Dry the Turkey:
Remove the giblets and neck, then pat the turkey completely dry with paper towels. This step is crucial for crispy skin.

Apply the Dry Brine + Herby Butter and Stuff Accordingly:
Generously rub the brine mixture all over the turkey—inside, outside, and under the skin (You can access that by separating the skin slightly by the butt and pushing your hands through. I know. Gross.) Now you can easily spread the softened herby butter underneath the skin as well. THIS IS KEY. The butter HAS to be under the skin for maximum juiciness.

Next, stuff the cavity with halved citrus, quartered onions, and any leftover herbs. Place the turkey in the aluminum pam you’re going to roast it in, cover loosely, and refrigerate for 24-36 hours, until the morning of.

Planning the Cooking Time (I did this in bed with my iPhone the night before):

Start by deciding at what time you want to eat. Work backward from there to calculate your turkey’s cooking and resting schedule. For example, my 20.5-pound turkey roasting at 325°F for 15 minutes per pound took about 4 hours and 45 minutes to cook.

Factor in resting time:

• Take the turkey out of the fridge in the morning and leave it uncovered for 1 hour to come closer to room temperature.
• After roasting, let the turkey rest for 30 minutes to 1 hour before carving.

If you plan to eat at 6:00 p.m., your timeline might look like this:

• 10:30 a.m. – Take turkey out of the fridge and let it sit uncovered.
• 11:30 a.m. – Preheat oven and put the turkey in to roast.
• ~4:40 p.m. – Remove the turkey from the oven and let it rest.
• 6:00 p.m. – Carve and serve.

Adjust your schedule based on your bird’s weight and the exact timing of your dinner. Give yourself a little buffer for any of the usual holiday cooking snafus.

On Hosting Day: Prep the Turkey for Roasting.

• Take turkey out of fridge 1 hour before you plan to start cooking.
• Preheat your oven to 325°F.
• Gently loosen the turkey’s skin and spread the softened herby butter underneath it, ensuring you get it over the breasts and thighs.
• Stuff the cavity with halved citrus, quartered onions, and any leftover herbs.

Roast the Turkey:

• Place the turkey in a roasting pan and transfer it to the oven. Roast at 325°F for 15 minutes per pound.
• If the wing tips or breast skin start to darken too much, cover them lightly with foil.
• Baste occasionally if you feel like it, but it’s not mandatory.

Check for Doneness:
The turkey is done when a meat thermometer reads 165°F in the thickest part of the breast and 175°F in the thighs.

Rest the Turkey:
Let the turkey rest for 20-30 minutes before carving to lock in the juices.

How to Make Gravy

To be clear – I didn’t make the gravy this year. If I can, I farm the gravy off to whichever guest volunteers as tribute. BUT if you must make it, here’s recipe to follow:

Ingredients:

• Pan drippings
• 4 tablespoons all-purpose flour
• 2 cups turkey or chicken stock (warm)
• Salt and pepper to taste

Instructions:

1. Strain the pan drippings into a bowl and skim off most of the fat.
2. In a saucepan, whisk the flour into the fat over medium heat to form a roux. Cook for 1-2 minutes until lightly golden.
3. Slowly add the warm stock while whisking constantly to avoid lumps.
4. Bring to a simmer and cook until thickened. Season with salt and pepper to taste.

Conclusion

And there you have it—the ultimate turkey and gravy recipe to make you a holiday hero every time. Bookmark this for next year, and you’ll never have to second-guess your turkey game again!