Quick Roast Turkey, Breast-Down

1. 1

   Place the turkey in a large pan, bowl, or tub. Remove the neck and innards and save them for gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons salt, then season the outside with the remaining salt until the entire surface has a light coating of salt crystals. Transfer to the refrigerator, uncovered, and let it brine for 12 to 24 hours.

2. 2

   Preheat the oven to 450 degrees F (230 degrees C). Set a large foil roasting pan on top of a sheet pan.

3. 3

   Slice the bread loaf lengthwise into two halves. Butter generously and place them buttered-side up in the prepared roasting pan, pushing the halves together so they touch.

4. 4

   Remove the turkey from the refrigerator and stuff sage, rosemary, and thyme into the cavity. Tie the legs together with kitchen string and place the turkey breast-side down on top of the bread, making sure it is as steady and upright as possible. Tuck the wing tips up and over the drumette.

5. 5

   Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours. Let the turkey rest for at least 15 to 20 minutes before carving.

6. 6

   Meanwhile, cut the bread into cubes and transfer to a serving plate; keep warm if needed. Spoon the juices onto the turkey, place it on top of the bread, and carve.

• Calories 95.38 kcal Low Source
• Protein 5.91 g Moderate
• Carbs 11.18 g Moderate
• Total Fat 3.1 g Low Source
• Saturated Fat 1.35 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 15.97 mg Moderate
• Sodium 354.54 mg Moderate
• Fiber 0.61 g Low Source
• Sugar 0.44 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 12.87 mg Low Source
• Iron 1.02 mg Low Source
• Potassium 18.28 mg Low Source
• Vitamin A 26.99 mcg_rae Low Source
• Vitamin C 0.37 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten