- One 14-pound turkey, neck reserved for stock and giblets reserved for stuffing
- 3 tablespoons unsalted butter, melted
- Kosher salt
How to make this recipe
Preheat the oven to 425°. Set a V-shape rack in a roasting pan. Brush the turkey all over with the butter and season with salt and pepper. Set the turkey in the rack breast side up and add 2 cups of water to the pan. Roast the turkey for about 2 hours, basting occasionally, until golden and an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey on the V rack to a baking sheet and let rest for 30 minutes. Pour the pan drippings into a bowl and reserve for the stuffing. Carve the turkey, arrange on a platter and serve.
Juicy, savory California Syrah: 2013 Piedrasassi Santa Barbara County.