Herbed Roast Turkey

1. FOR THE TURKEY AND BRINE: Dissolve salt in 2 gallons cold water in large container. Submerge turkey in brine, cover, and refrigerate or store in very cool spot (40 degrees or less) for 6 to 12 hours.
2. Remove turkey from brine and pat dry, inside and out, with paper towels. Place turkey, breast side up, on wire rack set in rimmed baking sheet or roasting pan and refrigerate, uncovered, for 30 minutes.
3. FOR THE HERB PASTE: Pulse parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper together in food processor until coarse paste is formed, 10 pulses. Add oil and mustard; continue to pulse until mixture forms smooth paste, 10 to 12 two-second pulses; scrape bowl with rubber spatula after 5 pulses. Transfer mixture to bowl.
4. TO PREPARE THE TURKEY: Adjust oven rack to lowest position and heat oven to 400 degrees. Line V-rack with heavy-duty aluminum foil and poke several holes in foil. Set V-rack in roasting pan and spray foil with vegetable oil spray. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet.
5. Using your fingers, gently loosen skin covering breast, thighs, and drumsticks. Place 1-1⁄2 tablespoons paste under breast skin on each side of turkey. Gently press on skin to distribute paste over breast, thigh, and drumstick meat.
6. Using sharp paring knife, cut 1-1⁄2-inch vertical slit into thickest part of each side of breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each side of breast; using your fingers, rub paste in thin, even layer.
7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half of 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. Tuck tips of drumsticks into skin at tail to secure, and tuck wings behind back.
8. TO ROAST THE TURKEY: Place turkey breast side down on prepared V-rack. Roast turkey for 45 minutes.
9. Remove pan from oven. Using 2 large wads of paper towels, rotate turkey breast side up. Continue to roast until breast registers 160 degrees and thighs register 175 degrees, 50 to 60 minutes longer. Transfer turkey to carving board and let rest, uncovered, for 30 minutes. Carve turkey and serve with gravy.

ACHIEVING HERB FLAVOR
1. Carefully separate skin from meat on breast, thigh, and drumstick areas. Rub herb paste under skin and directly onto flesh, distributing it evenly.
2. Make 1-1⁄2-inch slit in each breast. Swing knife tip through breast to create large pocket.
3. Place thin layer of paste inside each pocket, then rub over meat.
4. Rub remaining paste inside turkey and on skin.

CARVING AN HERBED ROAST TURKEY
The wings and legs on our HERBED ROAST TURKEY can be carved just as they would be on any other turkey (1, 2, and 3 “CARVING A WHOLE ROASTED TURKEY”), but the breast, which is stuffed with herb paste, needs some special attention. Here’s how to ensure that every slice has a nice swirl of herbs.
1. With wings facing toward you, cut along both sides of breastbone, slicing from tip of breastbone to carving board.
2. Gently pull each breast half away to expose wishbone. Then pull and remove wishbone.
3. Using knife tip, cut along rib cage to remove breast completely.
4. Place entire breast half on carving board and cut on bias into thin slices. Repeat step 3 on other side.