Modes

Ingredients

• ⅓ cup coarse Kosher salt or approximately 3 tablespoons fine Kosher salt

• 2 tablespoons medium-grind black pepper

• 1 tablespoon turbinado sugar

• 2 teaspoons aluminum-free baking powder

• 1 whole turkey (14–16 pounds), completely thawed

• small handful of hardy herbs, such as sage, rosemary, or thyme

• 2 garlic cloves, crushed

• ½ onion

• butcher’s twine

• 1 tablespoon dried herbs, such as sage, thyme, or rosemary

• 6 tablespoons melted butter or oil

Instructions

Prepare the Seasoning

In a small bowl, combine the Kosher salt, black pepper, turbinado sugar, and baking powder. Mix the ingredients thoroughly with your fingers.

Season the Turkey

Place the turkey, back-side up, on a wire rack set inside a rimmed baking sheet.

Generously sprinkle the seasoning mixture inside and over the entire turkey, gently patting it onto the skin to help it adhere.

You may not need all the seasoning mixture, but having extra is helpful since some will fall onto the baking sheet.

Refrigerate the Turkey

Refrigerate the turkey, uncovered, for at least 24 hours and up to 2 days to allow the seasoning to penetrate the meat and the skin to dry.

Prepare the Turkey for Roasting

Remove the turkey from the refrigerator and allow it to sit at room temperature for up to 2 to 2½ hours, if possible, to help reduce cooking time. Do not leave raw turkey at room temperature for more than 2 hours.

Line a roasting pan with several layers of crumpled aluminum foil for easier cleanup, then place a roasting rack inside.

Position the turkey breast-side up on the rack. Place the fresh herb stems, crushed garlic, and onion inside the cavity.

Tie the legs together using butcher’s twine.

Preheat the Oven

Place a full-extension oven rack in position 2 and preheat the Wolf oven to 325°F on Convection Roast mode.

Season with Herb Butter

Stir the dried herbs into the melted butter or oil.

Gently brush or rub the mixture over the turkey, being careful not to remove too much of the dry seasoning.

Insert the Temperature Probe

Insert the oven temperature probe into the breast near the cavity opening, positioning the tip in the thickest part of the breast without touching bone.

Set the probe temperature to 165°F.

Roast the Turkey

Place the turkey in the preheated oven and roast until the internal temperature reaches 165°F.

Rest and Carve

Transfer the turkey to a cutting board and loosely tent it with aluminum foil.

Allow the turkey to rest for 30 to 60 minutes before carving and serving.