Turkey Recipe
Recipe information
Make Turkey in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Brined Whole Turkey
Aromatics & Butter Rub
Roasting Pan & Stuffing Aromatics
Gravy (optional)
Brined Whole Turkey
1. Prepare brine
In a large pot, combine 1 cup kosher salt and 1/2 cup granulated sugar with 1 liter of water. Heat just until salt and sugar dissolve, stirring. Remove from heat and add remaining 2 liters cold water to cool. Add 4 cups of ice to bring temperature down.
2. Brine turkey
Place the thawed turkey (giblets removed) in a clean brining bag or a large nonreactive container. Pour cooled brine over the turkey ensuring it is fully submerged. If necessary, weigh down the turkey with a plate. Refrigerate or keep in a cooler at 40°F (4°C) or below for 8–12 hours (overnight).
3. Rinse and dry
After brining, remove turkey from brine, discard brine, rinse the turkey inside and out under cold water to remove excess salt. Pat the turkey dry thoroughly with paper towels. Let it air-dry in the refrigerator uncovered for 2–4 hours if time allows — this helps skin crisp.
Aromatics & Butter Rub
4. Make herb butter
In a bowl, combine 1 cup softened unsalted butter, 2 tablespoons olive oil, chopped rosemary, thyme, sage, minced garlic, lemon zest, 2 teaspoons ground black pepper and 2 teaspoons kosher salt. Mix until well blended and soft.
5. Season turkey
Preheat oven to 325°F (165°C). Gently loosen the skin over the turkey breast by sliding your hand between the skin and meat, taking care not to tear it. Spread about two-thirds of the herb butter mixture directly under the skin over the breasts and a bit on the legs. Rub the remaining butter over the outside of the turkey skin. Place the halved lemon inside the cavity.
Roasting Pan & Stuffing Aromatics
6. Prepare pan
Scatter the quartered onion, carrot chunks, celery, halved garlic heads, thyme sprigs and bay leaves in the bottom of a large roasting pan. Drizzle the vegetables with 1 tablespoon olive oil (from the pan ingredients note: you may use extra), and season lightly with salt and pepper. Place a rack over the vegetables if you have one.
7. Truss turkey and roast
Tuck the wing tips under the body. Tie the legs together with kitchen twine (trussing) to ensure even cooking. Place the turkey breast-side up on the rack or directly on the vegetables. Insert a probe thermometer into the thickest part of the thigh without touching bone. Roast in the preheated 325°F (165°C) oven. Estimate roast time about 13–15 minutes per pound for a brined turkey: for a 12–14 lb bird roast approximately 2.5–3 hours. Roast until thigh temperature reaches 165°F (74°C) and breast reads about 160°F (71°C).
8. Baste and tent
Every 45 minutes baste the turkey with pan juices. If the skin is browning too quickly, tent loosely with foil. Continue roasting and basting until the thermometer reads target temperatures. Note: carryover heat will raise the final temp by a few degrees during resting.
9. Rest
Remove the turkey from the oven and transfer to a cutting board. Loosely tent with foil and let rest for 20–30 minutes before carving. This allows juices to redistribute and makes carving easier.
Gravy (optional)
10. Collect pan drippings
While the turkey rests, pour the roasting pan juices through a fine-mesh strainer into a fat separator or a bowl. Let settle briefly and skim off excess fat. Measure out 1 cup strained drippings (use broth to make up difference if needed).
11. Make roux
In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook, whisking, 2–3 minutes until the roux is golden and smells toasty but not burnt.
12. Finish gravy
Slowly whisk in 3 cups low-sodium chicken or turkey broth and the 1 cup pan drippings. Bring to a simmer and cook 5–8 minutes, whisking frequently, until thickened to desired consistency. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed. If gravy is too thick, thin with additional broth; if too thin, simmer a few more minutes.
13. Strain and serve
For an extra-smooth gravy, strain again through a fine-mesh sieve into a warm gravy boat. Serve alongside carved turkey.
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