Make the Perfect Turkey with Chef Eric Lustig

Chef Eric Lustig shows us how to prepare the perfect turkey for your holiday meal.

Start by mixing up a fragrant compound butter. Combine softened butter with chopped rosemary, thyme, sage, a generous pinch of kosher salt, and freshly cracked black pepper. Spoon the mixture onto parchment paper and roll it into a tight log—think of it as a flavor baton. Make three or four of these logs, then pop them in the freezer for about 20 minutes until firm.

Now for the turkey. With a pair of sturdy bone shears, remove the spine. Slice through the breastbone, then flip the bird over and press firmly until you hear that satisfying crack. Flip it back and cut out the remaining breastbone so the turkey can lie completely flat—this will help it cook faster and more evenly.

Gently separate the skin from the meat with your fingers, creating little pockets. Slide the chilled butter logs into the breasts and legs, tucking them in so they’ll melt slowly and baste the turkey from the inside out. Season the outside with salt and pepper; this not only builds flavor but also draws moisture from the skin, helping it crisp beautifully. Place the turkey on a cooling rack set inside a roasting pan to allow heat to circulate underneath.

Roast at 500ºF to jump-start that golden skin, then lower the oven to 300ºF for the rest of the cook—about three hours, depending on your bird. Check the temperature in both the breast and the leg; you’re looking for at least 170ºF. Once it’s done, let the turkey rest for 20 minutes so the juices redistribute.

Then carve and enjoy the juiciest, butter-infused, herb-perfumed turkey you’ve ever made.