Classic Herbed Roasted Turkey

Brine your bird using one of the techniques above. Remove turkey from brine, rinse with cool water, and pat inside and out dry with a paper towel.

Place turkey breast side up on a wire baking rack over a rimmed baking sheet or roasting pan. Refrigerate uncovered in fridge for at least 30 minutes or up to 24 hours. The longer drying period will air dry the skin and produce a very crisp skin.

To make the optional herb paste, process herbs, garlic lemon zest, salt, and pepper in a food processor until coarse (20 seconds). Add mustard and olive oil and process until it forms a smooth paste.

Heat oven to 425 degrees and line large V-rack with heavy-duty foil and poke lots of holes in the foil. If you don’t have a V rack you can use a wire backing rack and rimmed baking sheet, but you might have to drain the baking sheet a couple of times as you bake to turkey.

Remove the turkey from the fridge and set the breast side up on the baking sheet. Using your hands, carefully loosen the skin from breasts, thighs, and drumsticks. Then using fingers, rub 2 to 3 Tbs of the paste under the skin of the breast, thighs, and drumsticks.

Rub the rest of the paste inside the turkey cavity. To roast turkey, place it breast side down in V-rack over the roasting pan. Roast for 45 minutes.

Remove the turkey from the oven and decrease the oven temperature to 325 degrees. Using paper towels, rotate the turkey so the breast is up. Return to the oven and roast 1 to 2 1/2 hours longer until the thickest part of the breast registers 160 degrees and the thickest part of the thigh registers 170-175 degrees.

Remove turkey from oven and let rest for 30 minutes. Carve and serve.