Recipes Dinner Poultry Dishes Roast Turkey Slow-Roasted Turkey with Herb Salt 2.0 (5,583) Add your rating & review "The greatest poultry I've ever had was in France, where it's dry-brined to concentrate the flavor," says Frank Stitt. Slideshow: Thanksgiving Turkey Recipes By Frank Stitt Frank Stitt Multiple James Beard Award-winner Frank Stitt is the chef/owner of Highlands Bar & Grill, Bottega Restaurant, Bottega Cafe, and Chez Fon Fon in Birmingham, Alabama. He has published two highly regarded cookbooks: Frank Stitt's Southern Table (2004) and Frank Stitt's Bottega Favorita (2008). Food & Wine's Editorial Guidelines Updated on May 17, 2017 Save Rate PRINT Share Close Photo: © Christina Holmes Active Time: 30 mins Total Time: 5 hrs 30 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 2 tablespoons kosher salt 1 tablespoon freshly ground pepper 1/2 tablespoon dried thyme 1/2 tablespoon dried savory 1 teaspoon dried sage 1/2 teaspoon dried rosemary 1/2 teaspoon dried marjoram 2 teaspoons finely grated lemon zest One 14-pound organic turkey, rinsed and patted dry 1 onion, quartered 1 celery rib, cut into 2-inch pieces 4 garlic cloves, crushed 1 stick unsalted butter, melted and cooled Directions Set a rack over a rimmed baking sheet. In a small bowl, mix the salt and pepper with all of the dried herbs and the lemon zest. Rub the herb salt all over the turkey cavity. Transfer the turkey to the baking sheet and refrigerate uncovered for 2 days. Transfer the turkey to a clean rack set over a clean baking sheet; let stand at room temperature for 1 hour. Preheat the oven to 400°. Stuff the turkey with the onion, celery and garlic. Tuck the wings under the breast and tie the legs together with kitchen twine. Brush the turkey all over with the butter. Put it in the oven and immediately reduce the temperature to 275°. Roast the turkey for about 3 hours and 15 minutes, basting occasionally, until an instant-read thermometer inserted in the inner thigh registers 165°. Cover the turkey with foil and let rest for 1 hour. Carve and serve. Suggested Pairing Rhône-style red blend. Originally appeared: November 2013 Rate It Print