Ingredients
- Size: plan 1 to 11/4 lb of bird per person, which covers bones and leftovers. A 14 lb turkey is a sensible maximum — bigger birds cook more unevenly. For more than 16 people, roast two smaller birds.
- Thawing: in the fridge, allow 24 hours per 4 to 5 lb. A 14 lb frozen turkey needs about 3 full days. Do not thaw at room temperature.
- Fresh vs frozen: fresh is easier logistically and slightly better, but a well-thawed frozen bird is fine.
- 1 teaspoon kosher salt (Diamond Crystal) per pound of turkey, about 4 to 5 tablespoons for a 14 lb bird. Use about 3/4 as much if using Morton's.
- Optional: 2 tablespoons sugar, 1 tablespoon black pepper, 1 tablespoon dried herbs or crushed dried sage and thyme.
- Dry brine: up to 3 days ahead, this is a scheduled task, not an option.
- Stock: 2 days ahead, or frozen weeks ahead.
- Gravy base: the day before; finish with drippings.
- Carved turkey: 3 to 4 days refrigerated. Keep white and dark meat with a little stock or gravy to stop them drying.
- Freezer: cooked turkey freezes 2 months; it is best in soup or pot pie after that rather than as slices.