By Melissa Clark
- Total Time
- 3½ hours, plus overnight marinating
- Rating
- 5(447)
- Notes
- Read community notes
In this flavorful recipe, a whole roasted turkey is seasoned like a Provençal leg of lamb, with rosemary, anchovies and plenty of garlic. Cutting tiny slits into the turkey’s legs helps distribute the garlic-anchovy paste, which perfumes the meat. You’ll need to start marinating the turkey at least a day ahead, although, if you have the space in your refrigerator and the time, starting two or three days ahead is even better. Chilling the turkey uncovered helps dry out the skin, yielding a particularly crisp and golden bird.
Featured in: Melissa Clark's Thanksgiving
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Learn: How to Make Gravy
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Ingredients
Yield:8 to 10 servings with leftovers
- 8garlic cloves
- 8 to 12anchovy fillets, to taste
- 1tablespoon fresh rosemary
- 1tablespoon drained capers
- 1tablespoon ground black pepper
- Kosher salt, as needed
- 1(10- to 13-pound) turkey, giblets removed
- 1small onion, thinly sliced
- 2shallots, thinly sliced
- ½small fennel bulb, diced
- ½lemon, seeded and thinly sliced
- 1cup dry white wine
- 1 to 2quarts turkey or chicken stock, as needed
- Extra-virgin olive oil, as needed
- ½cup dry white wine
- 5tablespoons unsalted butter, cubed
- 2tablespoons all-purpose flour
- 1cup turkey or chicken stock, more as needed
- 1tablespoon tarragon leaves (optional)
- Kosher salt, to taste
For the Turkey
For the Gravy
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
802 calories; 40 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 86 grams protein; 1824 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a blender, small food processor or large mortar and pestle, combine garlic, anchovies, rosemary, capers and pepper and ½ teaspoon salt per pound of turkey (i.e. 5 teaspoons salt for a 10-pound turkey). Process or pound to a paste.
Step
2
Place a wire rack on top of a rimmed baking sheet. Cut tiny slits all over turkey legs. Rub two-thirds of the paste all over the turkey, under its skin and in the cavity, then stuff remaining paste into holes in the legs. Transfer to the rack on the baking sheet and refrigerate uncovered overnight or for up to 3 days.
Step
3
Remove turkey from the refrigerator 1 hour before roasting.
Step
4
Heat oven to 450 degrees. Scatter onion, shallots, fennel and lemon in a roasting pan fitted with a rack. Pour in wine and 1 cup water, then add enough turkey or chicken stock so there is ¼ inch of liquid in the pan. Place turkey on the roasting rack and brush with oil. Roast for 30 minutes, then cover breast with foil.
Step
5
Reduce oven to 350 degrees and continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees, 1½ to 2 hours longer. If the bottom of the pan dries out entirely, add a little more stock to keep it from burning. Remove from oven and let rest 10 minutes on the roasting rack. Transfer to cutting board and rest another 10 to 15 minutes before carving and serving.
Step
6
While the turkey rests, make the gravy: Remove the roasting rack and use a slotted spoon to remove lemon slices, onions, shallots and fennel from the pan. Pour in wine and bring to a simmer over medium heat, scraping up the browned bits on the bottom of the pan. Simmer until liquid is nearly evaporated, then whisk in butter and flour. Let it cook, whisking, until flour mixture turns pale gold, about 3 minutes. Whisk in stock and tarragon, if using. Bring to a simmer and heat until thickened, about 3 to 5 minutes, whisking occasionally. If you want a very smooth gravy you can blend in a blender or pass the mixture through a sieve. Or serve as is. Taste and add salt if necessary.
Ratings
5
out of 5
447
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Private Notes
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Cooking Notes
Gabriele
Can I wrap the turkey in plastic wrap while it brines/marinates? I don't want my refrigerator to smell like anchovies and garlic for days after this... I will practice on chicken this weekend :)
Penni Gladstone
Gave 4* cuz I didn't let the meat marinate but 3 hours and couldn't really taste the flavor unless you ate the skin. Cooked a chicken with all these fixin's at 450° for 45-50 min. (4.5lb chicken). The gravy is crazy good and will double that next time as well as marinade you put on the meat.Recipe asks to remove the shallot, onion, lemon & fennel. Put that on the table too as it was extremely delicious. Use a whole lemon. Your guests will love it.
Jim McGrath
30 years and I still think of my dad everyday. He too loved to cook. Could a similar result be obtained using fish sauce with the garlic and fresh herbs? Same technique: easier application. Basically it's Roman garum cooking... No?
Amy Roth
This dries the skin to help make it crisp, I have done this many times and it does not dry out the meat.
Heidi
I made a smaller version of this last night with a 3 pound chicken instead of a turkey. I let the rub soak in for 2 days in the fridge. It was delicious!
VAVoyager
Can this recipe work with a spatchco*cked turkey? What adjustments might need to be made?
theDolphin
Made this for Thanksgiving 2018. Will be making it in 2019, 20, etc. It was the best turkey I have ever had, and I LOVED my former recipe. Doing the anchovy paste/marinade several days in advance is an absolute must. We put it in the fride, all-dressed on Monday for Thursday. The skin was crispy and delicious, the bird tender and succulent, the gravy rich and just outstanding. Everyone in the family adored it.
Sarah G.
Green olives are a nice idea, but I have found that good quality oil cured black olives (especially kalamatas) greatly imitate the salty umami quality of anchovies without much loss of intended flavor.
akc
All these comments and no one has tried the recipe! You can add this note to the list, but I would like to address the comments on the rub marinating for two days in the refrigerator:I have rubbed my turkey with lemon juice and salt and let it sit a couple of days the last few years, and it yields crispy skin and juicy meat. While the smell may be strong with this particular marinade, I can imagine it’s worth it.
michelle
Only 1 1/2 cup stock for the gravy? Does that make enough gravy for 8-10 people? Or is there still lots of stock on the bottom of the roaster? Hmm, guess I’ll have to make a practice run before turkey day. Tough job, but someone’s got to do it. You’re welcome.
MB
i think those two ingredients are kinda integralbut mb vegemite or miso for the anchovies?some other salty pickle for the capers?seems like just choosing another recipe wud be best...
CCKlyman
Fish sauce is made with anchovies. Not a good substitute for someone with an allergy to anchovies
.diana
Made this for an "early Xmas dinner". Followed suggestions and added a bit of olive oil to the "rub" for ease of spreading, Left the turkey uncovered in the fridge for 1 and 1/2 days. Cooked as instructed. The meat was fantastic, super moist and flavourful.Everyone Raved. But there was way too much liquid left in the pan and it had a horrible bitter taste that made the gravy almost unedible, even after a great amount of doctoring. I think perhaps it was from the lemon skin?
quistuipater
Wonderful! In the past I've used a Martha Stewart recipe that consumed the entire day, I've butterflied and barbecued, I've sous vide-d, and I've deep fried turkeys and this elegantly simply recipe wins out on flavor an simplicity. I used a 16 pound bird and pretty much followed Melissa's instructions (though I added loads more shallots and fennel to the pan).The results was a total hit.
Babette
Thank you for sharing this Melissa! After 30 plus years at my in-laws house I finally hosted Thanksgiving. We got together with them last week and they said they are still telling their friends how wonderful my turkey was for the holiday, a big compliment coming from them. I highly recommend this recipe; lots of flavor and the bird was moist all the way through.
Betsy
I have made this several times @ Thanksgiving and Xmas. Always best to prep the turkey at least the night before and let the skin dry out in the fridge. It's the most moist, flavorful bird you will ever eat. I cover the breast with foil throughout the baking and cook at 450 throughout--I never turn the heat down. Enjoy!
Rose Casa
Yummy, but the breast got charred before it was time to turn down the heat, and the caper mixture was very bitter. I ended up scraping it off. I put butter under the skin before roasting, and basted with butter. But still, it was dryer than when I’ve brined it in the past, and even though the flavor was good, not sure it was exceptional. The fennel and onion part was great, and the gravy, delicious.
Rose Casa
Has anyone tried making the rub with softened butter? Kind of like Melissa’s salmon with anchovies and garlic?
Rita
Would this work with a pre-brined bird? I typically get Trader Joe’s pre-brined turkey. Always comes out, moist and delicious, but I want to change up the flavor profile this year. Thanks for all responses.
Rita D.
Would this work with a brined bird? I typically get a TJ's prebrined Turkey. Always turns out moist, however I'd like to change up the flavor profile this year. Thanks for your responses!
Aurelie S.
This is the best turkey ever. I let it dry in our fridge for 3 days and it has never disappointed. This is the only recipe I follow to the letter. Do not change a thing, it's perfect.My husband who was never a big turkey fan asks for it for Thanksgiving AND Christmas. It is known in our house as the Melissa Clark turkey. Do yourself (and your guests) a favor and make this!!
Pinar
Doubled the rub and used this recipe for a 20 pounder, which cooked in about 3.5 hours. Lovely crisp skin with tender meat, great recipe.
Alyson
I used a 3.5# breast, marinated for 3 days, and skipped the gravy and just spooned the mix in the pan over the meat. It was the best turkey I've ever eaten - let alone made. And my 6-y-old loved it too!
zach
Çan this be cooked with stuffing inside?
Mary Veerkamp
Curious if the garlic/anchovy paste on the turkey for 2-3 days in the fridge wouldn't be a very potent odor on everything else in the frig? Wish someone would answer this question.
Elizabeth
This recipe is a winner--I make it every year. The key to rich flavor and a crisp skin is indeed in marinating the turkey for 2 days in the fridge, as well as exposing the skin so that it's crisp when it cooks. Try it--you'll be surprised at the flavor that emerges, particularly in the white meat, which I otherwise find to have a bland taste.
Jessica
'tis the season and I'm coming back to this recipe. I am personally not a turkey lover - this recipe is absolutely incredible.
Dinah
This is my go to turkey recipe. The key is to double the rub, and to make sure you smear the rub UNDER the skin...all the way over the breast and onto the thigh. It take a bit of work to loosen the skin, but so worth it! Lots of hand washing, afterwards. I leave it in the fridge for 2 whole days, and I cook at 325 for a bit longer. I love the flavour that the rub imparts into the meat!
Ana s
If you worry about wine due to comments below- I followed recipe exactly, just excluded all the wine and simply used more stock (used turkey homemade stock), and the recipe worked out amazing.
agatha
Put potatoes an hour into the 350F turkey
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