Mayo-Roasted Thanksgiving Turkey With Gravy

1. Dry-Brine the Turkey

Pat the turkey dry with paper towels. Loosen the skin and sprinkle the turkey all over with kosher salt, getting some under the skin. Place it on a sheet pan and refrigerate uncovered for 12 to 24 hours.

2. Make the Herb Mayo

In a blender or food processor, combine mayonnaise, parsley, sage, thyme or oregano, scallions, and lemon zest. Season with salt and pepper to taste, then blend until smooth. Store in the refrigerator.

3. Prep for Roasting

Let the turkey sit at room temperature. Preheat the oven to 425°F for a 10-12 pound turkey, or 400°F for a 12-14 pound one. Line a sheet pan with foil and scatter the diced celery, onion, and carrot. Place a rack over the vegetables.

4. Roast the Turkey

Slather the turkey with the herb mayo, getting under the skin. Roast in the oven, rotating the pan halfway, until the breast reaches 150°F and the thigh 165°F, about 80 to 90 minutes. Let rest after roasting.

5. Make the Gravy

In a saucepan, heat oil over medium heat. Add the roughly chopped celery, onion, carrot, and reserved turkey parts, browning them. Add stock, herb stems, and bay leaves, and simmer. Strain the mixture. In the same pan, melt butter and stir in flour to make a roux. Whisk in the stock, simmering until thickened. Add soy sauce, and season with salt and pepper.

6. Carve and Serve

Transfer the rested turkey to a cutting board and carve into serving pieces. Arrange on a platter and serve with the warm gravy.