Moist Turkey Recipe

Prepare brine

In a large pot, combine 8 cups water, kosher salt, brown sugar, bay leaves, peppercorns and crushed garlic. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and stir in ice to cool the brine to room temperature quickly. Add fresh thyme. (If using a cooler or brining bag, increase brine volume to fully submerge turkey—keep same ratios.)

Remove giblets and neck from the turkey cavity. Place the turkey in a large brining bag or container and pour cooled brine over it, adding additional cold water or ice as needed so the turkey is fully submerged. Refrigerate or keep on ice and brine for 8–12 hours (overnight).

After brining, remove turkey and discard brine. Rinse the turkey thoroughly under cold water to remove excess salt from the surface and cavity. Pat dry very well with paper towels—dry skin is critical for browning.

Make compound butter

In a bowl, combine softened unsalted butter, olive oil, chopped parsley, sage, thyme, lemon zest, minced garlic, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Mix until smooth and well incorporated.

Gently separate the skin from the breast meat by sliding your fingers between skin and meat without tearing. Loosen skin across both breasts and the thighs where possible. Spread about two-thirds of the compound butter under the skin directly onto the meat, distributing evenly. Rub the remaining butter all over the exterior skin of the turkey.

Season the cavity lightly with a pinch of salt and add the onion quarters, carrot chunks, apple (if using), and a few thyme and rosemary sprigs into the cavity for internal aromatics.

Prepare roasting pan

Preheat oven to 325°F (165°C). Place a rack in a large roasting pan. Scatter the remaining vegetables and rosemary sprigs in the bottom of the pan to form a bed. Add 1/2 cup white wine (optional) and 2 cups chicken or turkey stock to the pan — these will keep the pan juices from burning and add moisture to the oven environment.

Tuck the wing tips under the turkey and truss the legs with kitchen twine to promote even cooking. Place the turkey, breast side up, on the rack over the aromatics. Insert an oven-safe meat thermometer probe into the thickest part of the breast and another into the thickest part of a thigh (not touching bone) if you have two probes.

Roast the turkey at 325°F (165°C). General time: about 13–15 minutes per pound for an unstuffed turkey. For a 12–14 lb bird expect roughly 2.5–3.25 hours. Roast until the thigh temperature reaches 165°F (74°C) and breast 160–162°F (71–72°C) — carryover will bring breast to target while resting.

Every 45 minutes, baste the turkey with pan juices using a spoon or baster. If the skin is browning too quickly, tent the breast loosely with aluminum foil to prevent overbrowning while the thighs continue to cook.

When thigh registers 165°F (74°C) and breast 160–162°F (71–72°C), remove the turkey from the oven. Transfer the turkey to a cutting board and tent loosely with aluminum foil. Rest for 20–30 minutes to allow juices to redistribute; this yields a moist turkey when carved.

While the turkey rests, skim fat from the roasting pan juices and deglaze the pan with any remaining wine and warm stock, scraping up browned bits. Strain juices into a saucepan, simmer to reduce slightly, adjust seasoning to taste, and serve as pan gravy.

Carve the turkey: remove legs and thighs, then slice breast meat against the grain. Serve with pan gravy.