To prepare a roast turkey with astonishingly
tender and juicy breast meat and crispy brown skin.
Seal the bird in an oversize packet of aluminum foil,
which locks in the moisture then to brown the bird,
unwrap it and roasts at a high temperature last 30 minutes.
Kosher salt and freshly ground black pepper
1 onion, roughly chopped
3 ribs of celery, roughly chopped
8 tbsp. unsalted butter
1 tsp. dried thyme
1 tsp. rubbed sage
4 crumbled dried bay leaves
Heat oven to 350 degrees F.
Rinse turkey under cold water and pat dry with paper towels.
Season cavity and skin of turkey
generously with salt and pepper to taste.
Stuff cavity with onions and celery.
Tie legs together with kitchen twine,
tuck wings under body, and place turkey
on top of an 18" x 26" sheet of heavy-duty aluminum foil.
Top with another sheet of foil of equal size.
Crimp and seal edges tightly to form a packet.
Transfer sealed turkey to a large roasting pan
fitted with a rack and roast for 2 1⁄2 hours.
Meanwhile, melt butter in a 1-qt. saucepan
along with thyme, sage, and bay leaves.
Remove top sheet of foil from turkey
and raise oven temperature to 500 degrees;
cook, basting with herb butter every 5 minutes,
until browned and an instant-read thermometer
inserted into a thigh (without touching bone)
reads 165–170 degrees, about 30 minutes more.
Let rest for at least 20 minutes before carving.