TURKEY: 5-WAYS

For the Turkey

Combine all of the ingredients in a small bowl.

Use immediately or keep warm until ready to use.

For the Turkey Prep

Thoroughly pat the turkey dry with a paper towel. If spatchcocking/butterflying the turkey, do so now (see Spatchcock Turkey Method below).

Using your fingers, gently separate the skin from the meat, making sure to get all the way up the breasts and into the thighs.

For the Compound Butter

Combine the butter, herbs, salt, and pepper in a small bowl.

Carefully spread the compound butter underneath the skin. Spread any excess butter over the entire bird.

For the Brine

In a small bowl, whisk together the remaining ½ cup salt and baking powder.

Generously season the exterior of the turkey with the dry brine mixture.

Melt the remaining butter and combine it with the turkey stock. Transfer the mixture to a meat injector.

Inject the turkey breasts and thighs with the butter/stock mixture.

Transfer the bird to a grill rack placed in a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator for 24-48 hours.

Prep the turkey as desired (see Turkey Prep). Make sure to truss the legs with butcher’s twine and tuck the wings underneath the front of the turkey.

Preheat the oven to 325°F and move the rack to the lowest slot.

Line the bottom of a roasting pan with aluminum foil. Add the chopped onions, carrots, and celery to the bottom of the roasting pan. Place the roasting rack over the vegetables, then transfer the turkey to the rack.

Cover the turkey with a layer of aluminum foil, shiner side facing out to reflect heat.

Roast the turkey for about 2 hours, or until the thickest part of the breast reaches 150 °F.

Remove the aluminum foil and increase the oven temperature to 450 °F (preferably with convection). Optionally, brush the bird with melted fat (ghee, duck, or chicken).

Continue roasting until the internal temperature of breast meat reaches 155 - 160 °F and the thigh meat reaches 175 °F, about 15-30 minutes.

Let the turkey rest, uncovered, for 20-30 minutes before carving and serving. Make sure to reserve the pan drippings for gravy.

Prep the turkey as desired (see Turkey Prep). Truss the legs with butcher’s twine and tuck the wings underneath the front of the turkey.

Preheat the oven to 325 °F and move the rack to the lowest slot.

Line a roasting pan with aluminum foil.

Place the turkey into an oven-safe roasting bag and secure the open end with some butcher’s twine. Cut 6-8 slits in the oven bag to release excess steam.

Roast the turkey for about 2 hours, or until the thickest part of the breast reaches 150 °F.

Remove the turkey from the bag and transfer it to a roasting rack. Make sure to drain the drippings and reserve them for gravy.

Place the turkey and rack into the roasting pan and increase the oven temperature to 450 °F (preferably with convection). Optionally, brush the bird with melted fat (ghee, duck, or chicken).

Continue roasting until the internal temperature of breast meat reaches 155 - 160 °F and the thigh meat reaches 175 °F, about 15-30 minutes.

Let the turkey rest, uncovered, for 20-30 minutes before carving and serving.

To spatchcock the turkey, cut two lines down the back of the turkey on either side of the spine. Once the spine is removed, flip the bird over and press down firmly on the breasts to break the breast bone.

Prep the bird as desired (see Turkey Prep Method).

Preheat the oven to 450°F (preferably with convection).

Line a rimmed baking sheet with aluminum foil. Add the chopped onions, carrots, and celery to the bottom of the pan. Place a grill rack over top of the vegetables and transfer the turkey to the rack.

Roast the turkey for 40-45 minutes or until browned and crispy and the internal temperature of the breast meat reaches 155 - 160°F and the thigh meat reaches 175 °F.

Let the turkey rest, uncovered, for 20-30 minutes before carving. Make sure to reserve the pan drippings for gravy.

Prep the turkey as desired (see Turkey Prep).

Preheat the smoker to 325 °F.

Brush the bird with the Turkey Rub (see Turkey Rub).

Transfer the bird directly into the smoker and cook for 1.5 hours or until the thickest part of the breast reaches 150 °F.

Increase the smoker temperature to 450 °F and continue cooking until the internal temperature of breast meat reaches 155 - 160 °F and the thigh meat reaches 175 °F, about 15-30 minutes.

Let the turkey rest, uncovered, for 20-30 minutes before carving and serving.

Prep the turkey as desired (see Turkey Prep). Make sure not to spread the butter on the exterior of the bird, this will result in uneven browning during the frying process.

Place the turkey onto the frying hook. Lower the bird into a large frying pot. Fill the pot with cold oil until it just covers the bird. Remove the bird from the oil and reserve in a large bowl.

Place the oil-filled pot over the heating unit outside and at least 10 feet away from any buildings or furniture.

Preheat the oil to 350 °F.

Turn off the heating unit entirely. While wearing eye protection and heat-proof gloves, carefully and slowly lower the turkey, using the frying hook, into the preheated oil.

Once the bubbling has slowed down and the turkey is safely in the fry oil, turn the heating unit back on.

Fry the bird for about 35-45 minutes (about 3.5 minutes per lb), or until the internal temperature of breast meat reaches 155 - 160 °F and the thigh meat reaches 175 °F.

Once the turkey is fully cooked, turn off the heating unit. Once again, while wearing eye protection and heat-proof gloves, slowly remove the turkey from the hot oil. Transfer the cooked turkey to a sheet tray or large bowl.

Let the turkey rest, uncovered, for 20-30 minutes before carving and serving.