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Perfect Thanksgiving Roast Turkey

This recipe guarantees a juicy and flavorful Thanksgiving turkey every time. It focuses on brining, proper roasting techniques, and delicious herb butter to create a memorable centerpiece for your holiday meal.

Prep Time
30 minutes (plus 12-24 hours for brining)
Cook Time
3-4 hours
Servings
8-10
Ingredients
  • 1 Whole Turkey (12-14 lbs)
  • 1 cup Kosher Salt
  • 1/2 cup Brown Sugar
  • 2 tbsp Black Peppercorns
  • 4 Bay Leaves
  • 4 sprigs Fresh Thyme
  • 1 Orange
  • 1 Lemon
  • 1 cup Unsalted Butter
  • 2 tbsp, chopped Fresh Sage
  • 2 tbsp, chopped Fresh Rosemary
  • 4 cloves, minced Garlic
  • 2 tbsp Olive Oil
  • 1 , quartered Onion
  • 2 , chopped Carrots
  • 2 stalks, chopped Celery
  • 2 cups Chicken Broth

Brining the Turkey

In a large pot or container (that will fit in your refrigerator), combine 1 gallon of cold water with the kosher salt, brown sugar, peppercorns, bay leaves, thyme, orange slices, and lemon slices. Stir until the salt and sugar are dissolved. Submerge the turkey completely in the brine, ensuring it is fully covered. You may need to weigh it down with a plate or pot lid. Refrigerate for 12-24 hours. The longer the brine, the more flavorful and juicy the turkey will be.

Making the Herb Butter

In a bowl, combine the softened butter, chopped sage, chopped rosemary, and minced garlic. Mix well until everything is evenly distributed. Set aside.

Prepping the Turkey

Remove the turkey from the brine and rinse it thoroughly inside and out. Pat the turkey dry with paper towels. This is crucial for crispy skin! Preheat oven to 325°F (160°C).

Roasting the Turkey

Loosen the skin over the breast of the turkey and rub about two-thirds of the herb butter directly onto the breast meat under the skin. This will keep the breast moist and flavorful. Rub the remaining herb butter all over the outside of the turkey skin. Stuff the turkey cavity with the quartered onion, chopped carrots, and chopped celery. Drizzle the turkey with olive oil and season with salt and pepper. Place the turkey on a roasting rack in a roasting pan. Add the chicken broth to the bottom of the pan. Roast for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with the pan juices every 30-45 minutes to keep it moist and promote even browning.

Resting and Carving

Once the turkey is cooked, remove it from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey. Carve and serve with your favorite Thanksgiving sides.

Nutrition Facts Estimated per 100g of product

Note: Nutrition information is an estimate and can vary based on specific ingredients and cooking methods.

Calories: 250
Protein: 25g
Fat: 15g
Carbohydrates: 2g

Other Considerations for Nutrition

To reduce the sodium content, use a low-sodium chicken broth and adjust the amount of salt in the brine accordingly. Removing the skin after cooking will significantly reduce the fat content.

← Lemon Herb Roasted Chicken Rich and Flavorful Duck Ragu →

FAQ

  • How do I prevent the turkey from drying out?

    Brining the turkey is the best way to ensure a juicy bird. Also, basting it regularly with pan juices and resting it after cooking will help retain moisture.
  • Can I use a different herb butter?

    Yes, feel free to customize the herb butter with your favorite herbs and spices. Other good options include parsley, oregano, and lemon zest.
  • What if I don't have time to brine the turkey?

    While brining is highly recommended, you can still achieve a good result by thoroughly seasoning the turkey inside and out and basting it frequently during roasting.