Kosher salt and freshly ground black pepper
1 recipe Classic Sage and Sausage Stuffing (here;
optional)
1 tablespoon vegetable oil
1 large onion, roughly chopped
1 large carrot, peeled and roughly chopped
3 stalks celery, roughly chopped
6 cups homemade or low-sodium canned chicken or
turkey stock; or as needed
2 bay leaves
1 teaspoon soy sauce
¼ teaspoon Marmite
¼ cup all-purpose flour
Adjust an oven rack to the lowest position and place a
pizza steel or stone on it. Place a heavy stainless steel
roasting pan on the pizza steel or stone and preheat the
oven to 500°F for at least 1 hour.
- Meanwhile, when the oven is almost preheated, season
the turkey on all sides with salt and pepper (go light on
the salt if the bird has been dry-brined). Separate the skin
from the breasts (see here). - Heat 8 tablespoons of the butter in a small skillet or
microwave until just melted (it should bubble). Transfer
to a small bowl. Whisk in the parsley, thyme, sage,
rosemary, garlic, and a generous amount of salt and
pepper. Rub this mixture evenly all over the bird and
under the skin (it will harden and clump a bit as it hits the
cold bird). Place the turkey on a V-rack. - If desired, stuff the turkey. Line the cavity with a double