No-Baste Roast Turkey
ACTIVE TIME 35 MINUTES
TOTAL TIME 10 HOURS, 50 MINUTES
(INCLUDES 8 HOURS CHILLING)
SERVES 8 TO 10 (WITH LEFTOVERS)
1 12- to 14-lb. whole turkey, cut into
8 pieces (ask the butcher to do it)
1/4 cup kosher salt
3 Tbsp. light brown sugar
1 tsp. paprika
8 stalks celery
4 medium carrots, halved lengthwise
2 large yellow onions, cut into wedges
1/2 bunch fresh thyme sprigs
4 Tbsp. unsalted butter, melted
PLACE 2 wire racks inside 2 rimmed bak-
ing sheets. Divide turkey pieces evenly
between racks. Stir together salt, sugar,
and paprika in a small bowl, using your
fingers to ensure sugar is fully incorpo-
rated. Sprinkle mixture evenly over turkey
pieces. Refrigerate, uncovered, at least
overnight and up to 24 hours.
REMOVE turkey from refrigerator; let
stand at room temperature for 1 hour.
MEANWHILE, preheat oven to 375°F with
racks in upper and lower thirds. Lift racks
with turkey pieces off baking sheets; pat
turkey dry with paper towels (do not rinse)
and arrange, skin side up, on racks again.
Pour off and discard any liquid from baking
sheets and wipe dry. Divide celery, carrots,
onions, and thyme between baking sheets.
Set racks with turkey inside baking sheets
again and brush turkey evenly with butter.
ROAST turkey until a thermometer
inserted in thickest portion of breasts and
thighs (without touching bone) registers
165°F, 60 to 70 minutes, rotating baking
sheets from top to bottom halfway
through. Remove baking sheets from
oven and let turkey rest on wire racks,
tented with foil, at least 15 minutes and
up to 2 hours. Reserve baking sheets
with vegetables and drippings for
making gravy (see recipe, page 108).
Slice turkey as desired and serve.
Crispy Brussels Sprouts
with Pancetta and Lemon
ACTIVE TIME 15 MINUTES
TOTAL TIME 35 MINUTES
SERVES 8
2 lb. Brussels sprouts
6 Tbsp. olive oil
4 oz. pancetta, cut into 1/4-in. cubes
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. lemon zest (from 1 lemon)
PREHEAT oven to 425°F with racks in
upper and lower thirds. Trim Brussels
sprouts and halve lengthwise, pulling
off and reserving any loose outer
leaves. Transfer Brussels sprouts
and leaves to a large bowl.
PLACE 2 rimmed baking sheets in pre-
heated oven on upper and lower racks;
let heat until hot, about 5 minutes.
Meanwhile, add oil, pancetta, salt,
and pepper to Brussels sprouts in
bowl; toss to coat.
PLACE hot baking sheets on a heat-
proof surface; divide Brussels sprouts
mixture (including oil) evenly between
them, carefully placing as many Brus-
sels sprouts cut sides down as possi-
ble. Return baking sheets to oven;
roast for 10 minutes. Rotate baking
sheets from top to bottom; continue
roasting until Brussels sprouts are
deeply browned and leaves are
browned and crispy, 6 to 8 minutes.
REMOVE Brussels sprouts from oven;
sprinkle evenly with lemon zest and
serve immediately. (To make ahead,
let roasted Brussels sprouts stand,
undisturbed, on baking sheets for
up to 2 hours. Reheat at 350°F until
crispy, 5 to 7 minutes, then garnish
with lemon zest.)
CRISPY BRUSSELS
SPROUTS
WITH PANCETTA
AND LEMON
The Secret to...
Crispy Sprouts
Cook, cut sides down,
on already hot
baking sheets for the
best browning.
FOOD STYLING BY CHRIS LANIER; PROP STYLING BY SARAH SM
ART. PREVIOUS SPREAD: DINNER PLATES, $70 EACH; DBOHOM
E.COM
. OM
BRE NAPKIN IN NUDE, $25: ABCHOM
E.COM
. OPPOSITE
PAGE: OVAL CERAM
IC PLATTER, FROM
$240; CLAM
LAB.COM
FOR SIM
ILAR. CLOVE NAPKIN IN PLAID, $23 FOR 4; SUSTAINABLETHREADS.COM
. BLUE BOW
L, $175; HENRYSTREETSTUDIO.COM
NOVEMBER 2019 REAL SIMPLE 107
