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The Secret to Gaby Dalkin’s Perfectly Herb Roasted Turkey

Turkey is the centerpiece of many holiday meals, but roasting the perfect bird can be intimidating. Overcook it and you end up with dry, stringy meat. Undercook it and you risk food poisoning. That’s why so many home cooks turn to celebrity chef Gaby Dalkin for her foolproof Herb Roasted Turkey recipe. As the creator of What’s Gaby Cooking, Dalkin has become America’s most trusted holiday cooking expert. So what’s the secret to her flawlessly moist and flavorful roast turkey? Let’s take a closer look at how Dalkin delivers perfect results every time.

The Importance of Brining
Dalkin’s turkey recipe starts with an overnight brine. While brining may sound complicated, it’s actually quite simple. A brine is just a saltwater solution that helps lock in moisture and infuse the turkey with flavor. Dalkin recommends dissolving 1 cup of kosher salt in 4 quarts of water along with aromatics like garlic, lemon, thyme and peppercorns. Once mixed, submerge the thawed turkey and refrigerate 8-12 hours. As the turkey soaks, the brine solution moves moisture into the meat through osmosis, ensuring a juicy interior. The salt also breaks down muscle fibers, tenderizing the meat, while the aromatics subtly season it. Brining is key for a turkey that’s both flavorful and foolproof.

Patting the Turkey DryAfter brining, Dalkin removes the turkey and pats it completely dry. This may seem counterintuitive after infusing it with moisture However, any moisture on the skin will cause it to steam rather than crisp. So drying the exterior allows the skin to roast up ultra crispy Dalkin recommends letting the brined and dried turkey rest uncovered in the fridge for up to 24 hours. This aids moisture evaporation so the skin gets perfectly dry and ready to sizzle.

Herb-Butter Slather
Next, Dalkin makes a powerhouse compound butter. She combines softened butter with lemon zest, parsley, thyme and sage in a food processor. After pulsing to incorporate, she seasons it with salt and pepper. This herbaceous butter not only gives great flavor, but it helps the skin crisp and brown beautifully. Dalkin recommends smearing it all over the breast, legs, wings and cavity with your hands. The butter keeps the white meat deliciously juicy while the salt and herbs crust the skin.

Low and Slow Roasting
With the turkey prepped, it’s finally time to roast. Dalkin positions the turkey breast-side up on a rack in a roasting pan. This allows air flow underneath to promote even cooking. She starts it in a hot 450°F oven for the initial 30 minutes. This jumpstarts the browning process. But then she drops the temp to 350°F for the remainder of the 2.5-3 hour roasting time. Cooked low and slow, the turkey finishes tender and full of juice. Dalkin rotations the pan periodically and bastes the bird with the flavorful pan drippings. This further encourages deep, even browning. She continues roasting until the thighs reach 165°F, the foolproof temp for perfect doneness.

Resting and Carving
The last key is letting the turkey rest before carving. The meat needs time to reabsorb its juices, which spill out as it cooks. Resting for 30 minutes allows the turkey to finish cooking gently while becoming as moist as can be. Warming the platter also helps keep the meat juicy. When the turkey is well rested, Dalkin carves by slicing vertically through the breast before removing the leg quarters. This presentation looks elegant with full turkey slices fanned out artfully.

Why Dalkin’s Method Works
So why does Dalkin’s turkey turn out so incredibly moist, flavorful and picturesque? By brining, drying thoroughly, slathering in herb butter and roasting at a moderate temperature, she’s able to achieve:

• Infused flavor and moisture through an overnight brine. The salt solution gives both seasoning and juiciness.

• Ultra crispy, mahogany skin by drying out the exterior before roasting. Dry skin means crunchy skin.

• Intense flavor and better browning thanks to the compound herb butter slathered under and on the skin.

• Tender, juicy meat by cooking low and slow once the browning process begins. The moderate heat prevents overcooking.

• An elegant presentation when sliced properly after ample resting time. 30 minutes allows juices to be reabsorbed.

Dalkin also recommends making turkey stock from the carcass for soups, gravies and sauces throughout the holidays. This recipe truly makes the most of your turkey, from its golden roasted exterior to the picked-over bones.

Adapting Dalkin’s Turkey to Other Holidays
While Dalkin created this turkey specifically for Thanksgiving, it can be easily adapted for Christmas, Easter or any special dinner. Here are some tips on how to modify it for other occasions:

• Downsize for fewer guests. For a smaller gathering, roast a 10-12 lb bird. Reduce brining and roasting times.

• Substitute fresh herbs based on seasonal availability. In spring, use dill, chives, tarragon or other tender herbs.

• Stuff the cavity with lemons or other aromatic produce. Fruits like apples, pears and plums work well.

• Glaze or rub the skin for extra flavor. A ginger-soy glaze or spiced dry rub adds amazing flavor.

• Roast turkey pieces for simpler meals. Try just roasting boneless turkey breasts or legs.

• Make turkey a day ahead. Cook it 1-2 days prior and reheat gently to serve.

• Use drippings for dips, spreads and gravies beyond just turkey day. Drippings add great flavor all season.

• Shred or chop leftover turkey for salads, sandwiches, soups and casseroles. Get creative with leftovers!

With Dalkin’s master technique, you can riff on this turkey recipe endlessly for any occasion. While the ingredients may vary, the keys to success stay the same. Just remember to brine, dry, slather in flavorful fat, roast moderately and rest. Follow Dalkin’s guidance and you’re guaranteed the most mouthwatering holiday turkey. Your family will rave about your mastery, while you relax and enjoy the fruits of this foolproof recipe. This year, don’t stress about your turkey — just look to What’s Gaby Cooking to make it your best ever!