Boost your turkey’s flavor quotient with a little help from fresh lemons, fennel seeds, and a lightly-spiced brown butter sauce. Shown: A Thanksgiving turkey prepared in the Detroit Free Press test kitchen Monday, Nov. 14, 2016. Photo by Regina H. Boone/Detroit Free Press Total 45 mins
3 cloves garlic, peeled, pressed or finely-minced2 tablespoons kosher saltZest from 2 lemons3 tablespoons lemon juice3 tablespoons olive oil3 tablespoons fresh thyme or 1 tablespoon dried1 tablespoon whole fennel seeds, freshly ground, or 2 teaspoons ground1 tablespoon whole black peppercorns, freshly ground, or 2 teaspoons ground1 tablespoon sugar
Turkey
1 fresh turkey (12 to 14 pounds) or frozen, thawed1 medium yellow onion, quartered5 sprigs fresh thyme1 lemon, quartered
Sage brown butter
1/2 pound (2 sticks) unsalted butter, at room temperature1/4 cup finely chopped fresh sage1 tablespoon honey1 large garlic clove, finely-choppedKosher salt and freshly ground black pepper
To dry-brine turkey: Remove and reserve giblets and neck for making giblet stock for gravy if desired. Thoroughly pat the turkey dry inside and out with paper towels. Place on a platter and loosen the skin of the breast and legs. Spread about one-third of the rub mixture under the skin, one-third on the outside, and the remaining third inside the cavity. Wrap tightly with plastic wrap. Refrigerate for 24 hours. When ready to roast the turkey: Remove turkey from the refrigerator 1 hour before roasting. Transfer the turkey to a roasting rack set in a roasting pan. Place onion, lemon and thyme sprigs in the cavity. Tuck the wings under the body and tie the legs together. Position rack in bottom third of oven; preheat to 425 degrees. Meanwhile, make sage brown butter: In medium skillet, stir 6 tablespoons of butter over medium heat for about 4 minutes, or until it melts and turns nutty brown. Add sage and garlic and stir for about 1 minute. Pour butter into medium bowl and let cool. Add remaining 10 tablespoons butter to brown butter and blend well. Season to taste with salt and pepper. Place a few tablespoons of this butter under the skin. Roast the turkey until the skin starts to brown in spots, 20 to 30 minutes.Reduce oven temperature to 350 degrees and roast for 1 hour more. Brush with more of the browned butter. Turn the roasting pan 180 degrees and tent the breast with foil. Brush again with more butter. Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees, 45 minutes to 1 1/2 hours more. Carefully tilt the turkey so the juices from the cavity flow into the pan. Transfer the turkey to a clean cutting board and tent with foil. Let rest 40 minutes before carving. If desired, make gravy with pan drippings.
