Recipe for the Best Turkey Ever

Way, way back in the early 1990s, as a young wife and an aspiring cook, I stumbled on a recipe for an herbed turkey in a Thanksgiving issue of Bon Appetit . Ever since that Thanksgiving, I have used that recipe as the basis for what has become the Best Turkey Ever. Other recipes have tempted me over the years--but I keep coming back to my never-fail turkey, guaranteed to please even the most avid turkey-haters.

Forget brining (I've tried it and it isn't worth the hassle). Forget frying (it's dangerous and bad for your health).

The best turkey is a combination of temperature, prevention of burnt skin, herbs and leaving well enough alone.

Ingredients:

Turkey: if you like leftovers, estimate 1 pound per person.
1-2 onions
1 apple
1 stick butter, softened
1-2 15oz cans chicken or vegetable broth

Dried Herbs:
Rosemary
Tarragon
Sage
Thyme
Black Pepper
Kosher Salt

Equipment:
Aluminum Foil
Roasting Pan
Rack

Garnish:
Fresh Rosemary, Thyme & Tarragon Springs
Cooked Brussel Sprouts and/or Chestnuts

1. Preheat your oven to 425 F.
2. Take your turkey out of all of its packaging and be sure to pull the neck and gizzards out of the cavity. Put aside for boiling for giblet stuffing or gravy--or at least give the giblets to your dog.
3. Rinse your turkey inside and out with water, then pat dry.
4. Mix your herbs together. How much depends on how big your turkey is. Not including the salt, the ratio is 1:1 for all the herbs except the black pepper. That is half of what you use for the rest of the herbs, at the most. I suggest starting with 2 tbsp rosemary, thyme, tarragon, sage and 1 tbsp black pepper and build up from there. In the end, you really want the turkey well covered with the herbs.
5. Place turkey, breast side up, on roaster rack, which should be sitting inside your roaster pan.
6. Sprinkle your bird lightly with the kosher salt.
7. Peel your apple and onion, chop into halves and stuff into cavities of the bird.
8. Massage your turkey with the softened butter. Be very liberal with the butter.
9. Rub your herb mixture over the turkey. Be very liberal here. Mix more herbs together if you don't have enough to cover thoroughly.

10. Create your Turkey Shield. This foil shield will keep your turkey skin from burning before your bird is done cooking. Take a large piece of foil and cover your turkey. Press down to form to your turkey. Remove. Set aside.
11. Pour chicken broth into pan, to cover bottom of roasting pan by about 1/4-inch.
12. Put bird in the oven. Set timer to 30 minutes.
13. After 30 min., turn heat down to 325 degrees and put your Turkey Shield onto your bird. Your bird will cook at this temperature until your meat thermometer says 180 degrees. (about 15 min. per pound). Do not stick a thermometer into your turkey until near the time it could be done.

Now, here's the hard part: Don't keep opening and shutting the oven door to check on the turkey. It's really hard, so I allow myself one quick peek every 90 minutes, mainly to check on the broth. You should have plenty because of the butter and turkey juices. If, by chance you need more, simply pour in enough to keep about 1/4" on the bottom of the pan.

When the time of doneness draws near, place your meat thermometer into the thigh--but not touching the bone.

If you are short on oven space, you can remove your turkey at about 178 degrees and let it finish while it sits on the stovetop (do not turn on the burners--it will keep cooking just from its own heat).

It is best to let your turkey sit for about 20 after pulling from oven and before carving. Remember to remove the apple and the onion before serving. These are not edible.

Enjoy!