Roast turkey with garlic and chiles

New York Times CookingRoast turkey with garlic and chilesRoasting a butter-brushed turkey alongside heads of garlic, dried chiles and tomato means you'll end up with a fantastic Thanksgiving dinner. Those aromatics infuse the pan juices that baste the turkey and can be served as a light jus with the turkey or stirred into an umami-rich gravy. A dry brine is crucial here -- most good turkey recipes call for it -- as it seasons the meat through and through and helps the protein structures retain moisture even after a long slow roast.Time: 12 hrYield: 8 to 10 servingsKosher salt and freshly ground black pepper (see Tips for exact amounts)1 tablespoon smoked paprika1 (12- to 14-pound) turkey, thawed if frozen (see Tips), giblets and neck reserved for gravy-making if desired6 heads of garlic, halved crosswise1 bunch fresh sage, plus more for garnish (optional)4 large dried red chiles, such as guajillo or ancho (see Tips)1 large plum tomato, halved, or 6 to 8 whole cherry tomatoes1/2 cup unsalted butter, melted1 cup waterDoenjang Cream Gravy (optional), for serving1. In a small cup, stir together the salt, a few grinds of black pepper and the paprika. Pat the turkey dry and place on a large roasting pan or sheet pan. Sprinkle the turkey all over with the seasoning, concentrating it on the thighs and the center of the breast where the meat is the thickest, and don't forget to sprinkle some in the cavity right under where the breasts are. Transfer the turkey to the refrigerator to dry-brine uncovered for at least 8 hours and up to 72 hours.2. Heat the oven to 350 degrees when you're ready to roast the bird. Remove the turkey from the refrigerator and stuff 2 heads of garlic and most of the sage into the turkey's cavity. Truss the legs together with kitchen twine (to expose the outer thighs) and tuck the wing tips behind the back. Place the chiles, tomato, remaining 4 heads of garlic and remaining sage all around the turkey. Brush the bird with the butter, brushing some over the aromatics as well. Pour the water into the pan.3. Roast the turkey for 30 minutes, then reduce the heat to 275 and roast for another 2 1/2 to 3 1/2 hours, basting with a brush or a spoon and rotating the pan every half hour or so, until the thickest part of the thigh reaches 175 degrees. Let the turkey rest at room temperature for at least 1 hour before carving and serving alongside all of the roasted vegetables and aromatics from the pan. (Don't worry; it'll still be plenty warm.)4. Serve with gravy or, if you'd like to skip making a traditional gravy, you can make a light jus to serve with the turkey: Strain any juices remaining in the pan into a small saucepan, skim off any floating fat, then squeeze in the softened garlic from the cut heads and whisk until emulsified. Reheat if needed before serving.Tip: A 12- to 14-pound turkey can take 1/2 teaspoon Morton coarse kosher salt per pound or 3/4 teaspoon Diamond Crystal kosher salt per pound. In the end, this means: 6 to 7 teaspoons of Morton kosher salt or 9 to 10 1/2 teaspoons Diamond Crystal kosher salt.Tip:In the refrigerator, it takes a frozen turkey 24 hours for every 5 pounds to thaw completely, so be sure to plan well ahead before Thanksgiving Day. But if your turkey is still rock-solid on Thursday morning, there is a safe way to thaw it in time for dinner: Soak your frozen turkey, still in its packaging, in a tub or sinkful of ice water, replacing the ice every half hour to keep the water at a food-safe temperature of 40 degrees or less. (According to the USDA, if the water temperature goes above that for longer than 2 hours, then the outside of your turkey will be at risk for foodborne bacteria.) Using this water-soaking method, it takes a frozen turkey 30 minutes per pound to thaw completely.Tip: Mild in heat with rich, Christmasy fruitiness, dried guajillo and ancho chiles can be found at Mexican grocery stores, many supermarkets and online. A teaspoon of crushed red pepper works in a pinch.This recipe originally appeared in New York Times Cooking.© 2026 The New York Times Company