Herb-Infused Roast Turkey with White Wine Jus

1. Prepare the Turkey

Two days before cooking, rinse your turkey under cold water and pat it dry with paper towels. Generously rub the entire bird with kosher salt, using about 1 tablespoon per 4 pounds of turkey. Place the turkey in a large plastic bag and refrigerate it for two days, turning it over on the second night.

2. Bring Turkey to Room Temperature

On the day of cooking, remove the turkey from the bag, pat it dry again, and let it sit uncovered in a roasting pan for a couple of hours to reach room temperature. This helps the skin dry out, ensuring it crisps up nicely in the oven.

3. Preheat Oven and Stuff Turkey

Preheat your oven to 450 degrees Fahrenheit. Sprinkle 1/2 tablespoon of black pepper inside the turkey's cavity. Stuff the cavity with thyme, parsley, half of the halved onions, and half of the halved apples. Truss the legs with kitchen twine to keep everything in place.

4. Secure Neck Opening

Tuck the remaining onions and apples into the turkey's neck opening, securing the neck skin over them. Rub the softened butter under the skin of the turkey, making sure to cover the breast and thigh meat thoroughly. Sprinkle the remaining black pepper over the turkey.

5. Initial High-Heat Roast

Roast the turkey in the preheated oven for 30 minutes. This initial high heat will sear the skin, locking in the juices and starting to turn the skin a beautiful golden-brown.

6. Reduce Heat and Continue Roasting

After 30 minutes, remove the turkey from the oven and reduce the oven temperature to 350 degrees Fahrenheit. Cover the breast and wing tips with aluminum foil to prevent them from burning. Pour 1.5 cups of white wine into the roasting pan to keep the turkey moist as it continues to cook.

7. Final Cooking

Return the turkey to the oven and roast it for an additional two hours. In the last half-hour of cooking, remove the foil from the breast and wing tips to allow them to brown nicely. To ensure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh; it should read about 160 degrees Fahrenheit.

8. Rest the Turkey

Once the turkey reaches the desired temperature, tip it slightly to let the juices run out, then transfer it to a baking sheet or platter. Cover the turkey with aluminum foil and a damp towel, allowing it to rest for at least 30 minutes.

9. Make the Jus

While the turkey rests, make the jus. Pour the fat and drippings from the roasting pan into a measuring cup. Place the roasting pan over medium heat on the stovetop and deglaze it with the remaining 0.5 cup of white wine, scraping up any browned bits from the bottom. Combine this mixture with the drippings in the measuring cup.

10. Carve and Serve

Carve the turkey and serve it with the white wine jus. The result is a beautifully roasted, herb-infused turkey with a rich and flavorful jus that will make your feast memorable. Enjoy!