I’m no stranger to roasting turkeys. I cooked my first Thanksgiving dinner at 21, and in the decades to follow, I’ve tried just about every imaginable technique for cooking that holiday bird, from brining to spatchcocking.

America’s Test Kitchen has done its share of turkey testing, too. One of its methods that I most enjoy involves a few hours of salt-water soaking followed by building aromatic flavors throughout the bird with a tasty paste that combines fresh herbs with lemon zest, minced shallots and garlic, plus a little Dijon mustard and olive oil. Once whirled in the food processor, part of the mixture is rubbed under the skin of the turkey’s breasts, thighs, and drumsticks, an uncomplicated process if you first remove any large cocktail rings and don’t have long, pointy fingernails.

Additional paste is divided between the cavity and exterior of the turkey, and I sometimes save a 1/2 teaspoon to add to the gravy.

Happy Thanksgiving!America’s Test Kitchen Herbed Roast Turkey

Serves 10

INGREDIENTS

Brine:

2 cups table salt

2 gallons cold water

One 12- to 14-pound turkey, giblets and neck reserved for gravy (if using), tailpiece removed

Herb Paste:

1¼ cups chopped fresh parsley leaves

4 teaspoons minced fresh thyme leaves

2 teaspoons chopped fresh sage leaves

1½ teaspoons minced fresh rosemary

1 medium shallot, minced (about 3 tablespoons)

2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)

3/4 teaspoon grated lemon zest, from 1 lemon

3/4 teaspoon table salt

1 teaspoon ground black pepper

1 teaspoon Dijon mustard

1/4 cup olive oil

DIRECTIONS

Dissolve salt in 2 gallons cold water in large stockpot. Add turkey and refrigerate 4 to 6 hours.

Remove turkey from brine and rinse under cool running water. Pat it dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes.

For the herb paste: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, about 10 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, about ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.

For the turkey: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water; set turkey breast side up on a dry rimmed baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.

Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using spoon, slip 1½ tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh and drumstick meat.

Using sharp paring knife, cut 1½-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create a 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.

Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet.

To roast turkey: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.

Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or 2 thick wads of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 degrees on instant-read thermometer, 50 to 65 minutes longer. Confirm temperature by inserting an instant-read thermometer in both sides of bird. Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.

Courtesy of America’s Test Kitchen.