Turkey for twenty: delicious recipes for a crowd

Ingredients for Turkey for twenty

• 135 g kosher salt (Diamond Crystal or 7 tbsp Morton)

• 30 g light brown sugar

• 15 ml freshly ground black pepper

• 1,800 g skin-on, bone-in turkey legs (thigh and drumstick attached), plus 2 split skin-on, bone-in turkey breasts (about 7,250 g total; from two 4.5–5.5 kg turkeys)

• 4 sprigs rosemary, plus 60 ml rosemary leaves

• 4 small or 2 large sprigs sage, plus 60 ml sage leaves

• 4 sprigs thyme, plus 60 ml thyme leaves

• 450 g unsalted butter, divided

• 3 heads garlic, halved crosswise, divided

How to make Turkey for twenty

1. Mix the salt, brown sugar, and pepper together with your fingertips in a medium bowl until well combined.

2. Place the turkey legs on a wire rack set inside a rimmed baking tray, and arrange the breasts on a separate wire rack inside another rimmed baking tray. Sprinkle the dry brine evenly over the outside of the turkey, patting it to adhere and pushing it into any crevices. You won't need all of the brine, but having extra is useful as some will fall onto the tray. Chill the turkey, uncovered, for at least 12 hours and up to 2 days.

3. Transfer the turkey pieces to a large platter and rinse the baking trays and racks, as the turkey will likely release some liquid. Line each baking tray with three layers of foil, then place the wire racks back inside. Position the turkey legs and breasts skin side up on their separate racks. Allow them to sit at room temperature for 2–3 hours.

4. Adjust the oven racks to the bottom and top thirds of the oven, then preheat to 230°C (450°F). Tie the rosemary, sage, and thyme sprigs together with kitchen twine at the bottom of the stems to form a herb mop.

5. Melt 15 g of butter in a small saucepan over medium heat. Cook the two garlic halves, cut side down, until golden brown, about 5 minutes. Add the remaining butter and continue cooking until melted. Reduce the heat to low, add the herb bundle stem side up, and cook, swirling the pan occasionally, until the butter is infused, about 15 minutes. Discard the garlic.

6. In a medium bowl, mix the leaves of the rosemary, sage, and thyme. Loosen the skin on the turkey breasts and thighs. Using your palm, gently nudge small handfuls of the herb leaves between the flesh and skin. Arrange the remaining four garlic halves around the turkey pieces.

7. Pour 240 ml of water into each tray. Using the herb bundle, baste the turkey and garlic with the infused butter.

8. Roast the turkey, basting with the herb bundle and rotating the trays from top to bottom and front to back every 20 minutes. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 65°C (150°F) and the thickest part of the thigh registers 74°C (165°F), about 40–50 minutes. Check multiple pieces, as some may be done faster than others.

9. Allow the turkey to rest for 30 minutes before carving. Serve with the roasted garlic alongside.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.