Duck fat under the skin is how you get a Thanksgiving turkey that's golden and crackling on the outside and juicy underneath. It browns beautifully, bastes the breast as it roasts, and carries the garlic and herbs right into the meat.
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Ingredients
- 1 whole turkey, 12–14 pounds, fully thawed
- 1/2 cup Aux Délices des Bois Duck Fat, softened
- 2 teaspoons kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 4 garlic cloves, minced
- 1 lemon, quartered
- 1 yellow onion, quartered
- 1 cup low-sodium chicken or turkey broth
Beef Tallow Variation: Substitute 1/2 cup softened Aux Délices des Bois Beef Tallow for the duck fat.
Instructions
- Preheat the oven to 325°F. Remove the giblets and neck from the turkey cavity and pat the turkey thoroughly dry with paper towels.
- Season the turkey inside and out with salt and pepper. For crispier skin, refrigerate the uncovered turkey overnight if time allows.
- In a small bowl, combine the duck fat, rosemary, thyme, and minced garlic.
- Carefully loosen the skin over the turkey breast with your fingers. Spread some of the duck fat mixture beneath the skin, then rub the remaining mixture over the outside of the turkey.
- Place the lemon and onion quarters inside the cavity.
- Place the turkey on a roasting rack in a roasting pan. Pour the broth into the bottom of the pan, making sure it does not touch the turkey skin.
- Roast until the thickest parts of the breast and innermost thigh reach 165°F. A 12–14-pound unstuffed turkey typically takes about 3 to 3 3/4 hours, but cooking times vary.
- If the skin browns too quickly, loosely tent the turkey with foil.
- Remove the turkey from the oven and rest for 20–30 minutes before carving. Serve with pan juices or gravy.
