"There are myriad ways to cook a Thanksgiving turkey, and I've probably tried them all. I've spatchcocked, grilled and splayed. I've wet-brined, butter-basted and chile-swabbed. But with each new recipe I try, I grow more convinced that the simpler it is, the better the bird and the happier the cook. To come up with a fuss-free recipe for crisp, golden skin and juicy, well-seasoned meat, I tested nearly a dozen versions and stripped the process to its essentials."
"A week before Thanksgiving, or even earlier, start thinking about buying your turkey if for no reason other than that most turkeys are sold frozen, and you'll need a few days to thaw it out in the fridge. If you're buying a fresh turkey, pick it up three to five days before Thanksgiving to give yourself enough time to brine."
Simpler techniques produce the best turkey with crisp, golden skin and juicy, well-seasoned meat. Testing many versions led to a fuss-free method focused on essential steps. Brining is the most time-consuming step but significantly improves flavor and juiciness. Plan purchases early because most turkeys are sold frozen and require several days to thaw in the refrigerator. Fresh turkeys should be picked up three to five days before cooking to allow for brining. Choosing a smaller 10- to 12-pound bird eases roasting, or roast a small turkey and additional parts for larger gatherings. Types include organic and heritage birds with different feeding and maturation profiles.
Read at cooking.nytimes.com
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