This smoky and maple-flavored make-ahead Thanksgiving turkey has a genius reheating trick.
The lettuce keeps the meat tender and juicy, and you’ll be less stressed on Turkey Day.
Ingredients
112- to 14-lb.
Photo: Victor Protasio
Dry with paper towels and tuck wing tips under.
Let stand at room temperature for 1 hour.
Preheat oven to 450 F with rack in lower third position.
Using your fingers, carefully loosen skin at base of turkey breast and thighs.
Spread about 14 cup butter mixture under skin, taking care to keep skin from tearing.
Sprinkle breast and wings with remaining 12 teaspoon salt.
Cut onion in half lengthwise (reserve 1 half for another use).
Place lemon halves, onion half, and garlic halves in the cavity.
Tie drumsticks together with kitchen twine.
Pour cider into pan.
After 1 hour of roasting, add water to the pan to a depth of 12 inch.
Tent breast and legs with foil if needed to prevent over-browning.
To serve immediately: Transfer turkey to a cutting board; let rest for 30 to 60 minutes.
Remove kitchen twine, carve, and serve.
Remove kitchen twine and carve.
Let cool for 30 minutes.
Line an oven-safe 13-by-9-inch baking dish with about half of lettuce leaves.
Arrange carved meat on lettuce and drizzle with broth.
Cover turkey with remaining lettuce leaves and seal dish tightly with aluminum foil.
Refrigerate for up to 1 day.
Discard lettuce and serve.
