The Demetris Family Turkey Guide

This is the definitive method for a 12-14lb bird. It focuses on a dry brine for crispy skin and a heavy aromatics approach for the gravy base.

🛠 Equipment Needed

• Heavy-duty roasting pan with rack
• Digital meat thermometer (essential)
• Kitchen twine
• Large sheet pan (for brining)

🧂 The Dry Brine (Start 2 Days Before)

Dry brining results in better skin than a wet brine and doesn’t require a giant bucket in the fridge.

• Ingredients: 3 tbsp Kosher salt, 1 tsp dried thyme, 1 tsp smoked paprika.
• Process: Pat the turkey bone-dry with paper towels. Rub the salt mixture over every inch (including under the skin of the breast). Leave uncovered in the fridge for 24–48 hours.

👨‍🍳 The Cook Day

1. Aromatics & Stuffing

Don’t put bread stuffing in the bird; it slows down the cooking. Instead, use:

• 1 Onion, halved
• 1 head of Garlic, smashed
• 2 lemons, halved
• Fresh sage, rosemary, and thyme

2. The Butter Compound

Mix 1 stick of softened butter with:

• 2 cloves minced garlic
• 1 tbsp chopped fresh herbs
• Zest of 1 lemon

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