Modes

Ingredients

• 1 (14–16 pound) whole turkey

• Kosher salt

• ½ teaspoon freshly ground black pepper

• ⅛ teaspoon ground mustard

• ⅛ teaspoon ground ginger

• ⅛ teaspoon paprika

• 3 cloves garlic, smashed

• 1 package fresh poultry herbs, leaves picked

• 1 lemon, zested and halved

• ¾ cup avocado oil

• 1 medium onion, quartered

• 1 ½ cups white wine (Pinot Grigio, crisp Chardonnay, etc.)

• 1 quart chicken stock

Instructions

Prepare the Turkey

Remove the neck and giblets from the turkey cavity. Pat the turkey dry with paper towels. Carefully use your hands to separate the skin from the breasts. Liberally season the exterior, interior, and under the skin with Kosher salt. Place the turkey in a large container or pan.

Make the Marinade

Combine the pepper, mustard, ginger, paprika, garlic, herbs, lemon zest, and avocado oil in a blender. Blend on medium-high speed until smooth.

Marinate the Turkey

Pour the mixture over the exterior, interior, and under the skin of the turkey. Spread the marinade evenly. Cover tightly with plastic wrap and refrigerate overnight.

Preheat the Oven

Remove the turkey from the refrigerator. Position the oven rack to position 1 (lowest setting) and remove any additional racks. Preheat the oven to 450°F (convection mode).

Prepare for Roasting

Drain off excess marinade and pat the turkey dry with paper towels. Insert the halved lemons and onion into the cavity, then truss the turkey with butcher’s twine.

Set Up the Roasting Pan

Place the turkey, breast side up, on a roasting rack inside a roasting pan. Pour the chicken stock and white wine into the bottom of the pan.

Initial Roast

Insert a temperature probe into the thickest part of the breast, avoiding bones. Place the turkey in the oven and connect the probe. Set the target temperature to 160°F. Roast for 20–30 minutes, or until evenly golden brown.

Lower the Temperature

Reduce the oven to 325°F (convection). Fold a piece of aluminum foil to cover the breasts and prevent over-browning. Continue roasting for 1½–2 hours, or until the probe reads 160°F.

Check the roasting pan occasionally; add water if it becomes nearly dry.

Once done, unplug the probe and rest the turkey at room temperature for 30 minutes before carving.

Carve and Serve

Carefully transfer the turkey to a carving board. Cut and remove the twine. Carve and serve warm.