This one-pan meal features a stunning roasted turkey prepared with a dry brine for crispy skin and juicy flavor, accompanied by vegetables like carrots, potatoes, and onions, all roasted to perfection.
1: Start the night before with a dry brine by placing the turkey on an elevated roasting dish. Remove giblets and pat the turkey dry.
2: Cover the turkey with 1/4 cup of salt, ensuring all surfaces are reached, then leave uncovered in the refrigerator overnight.
3: The next day, allow the turkey to come to room temperature while preparing the potatoes, carrots, celery, and onion.
4: Add prepared vegetables to the sheet pan, coat with salt, juice of 1 lemon, and 1/2 cup of dry white wine. Toss to combine.
5: Place the turkey on top of the vegetables and fill the cavity with fresh herbs, 1 sliced lemon, onion, celery, and carrots.
6: Combine 1/2 cup of unsalted butter with 1 tbsp each of chopped rosemary, sage, and thyme, and lather it over the bird, including under the skin.
7: Preheat the oven, placing the rack on the lowest setting, and roast the turkey uncovered at 425ºF for about 45 minutes.
8: Reduce the heat to 350ºF, gently cover the turkey with foil to prevent over-browning, and cook for an additional hour.
9: After 1 hour, add another 1/2 cup of dry white wine and baste the turkey with the cooking liquids. Baste every 15 minutes.
10: Allow the turkey to rest undisturbed for 20-30 minutes before slicing and serving.
