This classic Thanksgiving bird comes from Charlie Palmer, one of America’s leading chefs.
What to buy: Look for a bird that hasn’t been frozen. You might have to order it in advance from your butcher, but it’s worth the money.
Game plan: Prepare the turkey by removing the giblets from the bird and reserving them for the gravy. Rinse and dry the turkey thoroughly, especially around the joints and in the cavity. Rub the entire turkey with the cut side of a halved garlic clove, and then squeeze the juice of half a lemon over the bird and rub the juice all over. Place the garlic and lemon in the cavity. Rub all over with a few good pinches of salt. For a crisp, golden bird, it helps to let the turkey skin dry out a bit. To do this, place the bird on a plate, cover loosely with plastic wrap, and leave in the refrigerator overnight. If you’re short on time, you can skip this step, but we found that the advanced seasoning results in a tastier bird.
While the turkey roasts, start the sauce. Then while the turkey rests (before carving), finish the mushroom sauce.
Measure the turkey’s internal temperature on the inside of the thickest part of the inner thigh, making sure the thermometer does not touch the bone.
Beverage pairing: Maysara Jamsheed Pinot Noir, Oregon. A light, fruity red is always great with turkey, but the addition of mushroom gravy in this recipe pushes that red toward Pinot Noir, which is a classic companion to mushrooms. This wonderful Oregon Pinot has pure but restrained fruitiness, bringing in earthy flavors of mushrooms and beets.