Studio
Serves 10 to 12
Ingredients
For the turkey
- One 11- to 12-lb natural, heritage, or organic turkey, thawed if frozen, plastic pop-up timers and leg ties removed and discarded, if present. Gizzards, neck, and organs removed and saved for another use. (Do not buy a pre-brined turkey.)
For the dry rub
- 3 1/2 Tbsp kosher salt, preferably Diamond Crystal, or 3 Tbsp Morton, divided
- 2 tsp granulated garlic
- 1 tsp dried oregano
- 1 tsp smoked paprika
For the shallot-herb compound butter
- 6 Tbsp unsalted butter, softened
- 3 Tbsp minced shallot
- 1 Tbsp minced fresh parsley
- 1 1/2 tsp lemon zest
For the gravy
- (Makes about 2 cups medium-thick gravy)
- 3 1/4 cups low-sodium chicken broth, more as needed
- 2 medium apples, preferablyGala or Pink Lady
- ¼ cup all-purpose flour
- Kosher salt and freshly ground black pepper
Make-Ahead Tips
- The rub can be made up to 3 days in advance and stored, covered, at room temperature.
- The compound butter can be made up to 2 days in advance, covered, and refrigerated.
Dry Rub Variations using Diamond Crystal Kosher Salt
(For under the skin only. Note that an additional 5 1/4 tsp salt is needed to sprinkle inside the cavity and on the surface of the skin).
- Latin Style: 5 1/4 tsp kosher salt, 2 tsp granulated garlic, 1 tsp ground cumin, 1 tsp ground ancho chili.
- Mediterranean Style: 5 1/4 tsp kosher salt, 2 tsp granulated garlic, 2 tsp dried Italian seasoning.
- Asian Style: 5 1/4 tsp kosher salt, 2 tsp granulated garlic, 1 tsp Chinese 5-Spice powder, 1 tsp brown sugar.
Dry Rub Variations using Morton Kosher Salt
(For under the skin only. Note that an additional 4 1/2 tsp salt is needed to sprinkle inside the cavity and on the surface of the skin).
- Latin Style: 4 1/2 tsp kosher salt, 2 tsp granulated garlic, 1 tsp ground cumin, 1 tsp ground Ancho chili.
- Mediterranean Style: 4 1/2 tsp kosher salt, 2 tsp granulated garlic, 2 tsp dried Italian seasoning.
- Asian Style: 4 1/2 tsp kosher salt, 2 tsp granulated garlic, 1 tsp Chinese 5-Spice powder, 1 tsp brown sugar.