Thanksgiving Turkey Recipe

Prepare brine

In a large pot, combine 2 liters hot water, kosher salt (1 cup) and brown sugar (1/2 cup). Stir until salt and sugar dissolve. Add bay leaves, peppercorns, allspice, thyme sprigs, rosemary sprigs, smashed garlic, and sage leaves. Remove from heat and let steep 20 minutes.

Cool brine

Add ice and the remaining cold water (about 6 liters) to the pot to bring the brine down to refrigerator temperature (under 40°F / 4°C). The brine should be cold before adding the turkey to prevent bacterial growth.

Brine turkey

Remove giblets and neck from the turkey cavity. Place the turkey breast-side down in a brining container or large food-grade bucket. Pour the cooled brine over the turkey, ensuring it is fully submerged (use a heavy plate to weigh it down if needed). Refrigerate or keep in a cooler with ice for 12–16 hours (overnight) for a 12–14 lb turkey.

Rinse and dry

After brining, remove the turkey from the brine, discard brine. Rinse the turkey thoroughly under cold running water to remove excess salt from the surface and cavity. Pat the turkey completely dry with paper towels, inside and out. For best skin crispness, refrigerate uncovered on a tray for 4 hours to dry the skin further (optional).

Make compound butter

In a bowl, combine softened unsalted butter (1 cup), chopped parsley, thyme, rosemary, sage, lemon zest, minced garlic, 1 tsp salt and 1 tsp freshly ground black pepper. Mix until uniformly combined.

Loosen skin and apply butter

Gently slide your fingers under the skin over the turkey breasts and thighs to separate skin from meat without tearing. Spread about two-thirds of the compound butter under the skin directly onto the meat (breasts and thighs). Rub remaining compound butter over the exterior skin where possible.

Stuff cavity with aromatics

Stuff the turkey cavity loosely with the quartered onion, halved carrots and celery, optional apple pieces, and extra sprigs of thyme and rosemary. Do not overpack; air circulation inside the cavity helps even cooking.

Prepare roasting pan

Preheat oven to 325°F (163°C). Place a rack in a large roasting pan. Scatter the remaining carrots, celery and any extra onion in the bottom of the pan. Add 2 tablespoons butter or oil to the pan and set the prepared rack over the vegetables. Pour 2 cups low-sodium broth into the bottom of the pan to prevent drippings from burning and to provide base for gravy.

Truss and season

Tuck the wing tips under the body. Optionally truss the legs with kitchen twine to promote even cooking. Rub the skin with olive oil and/or additional melted butter (2 tbs each). Sprinkle 2 tsp salt and 1 tsp black pepper evenly over the skin.

Roast turkey

Place the turkey breast-side up on the rack. Roast at 325°F (163°C). General timing: about 13–15 minutes per pound for an unstuffed turkey. For a 12–14 lb bird, roast approximately 2 hours 45 minutes to 3 hours 30 minutes. Begin checking temperature about 30 minutes before the lower end of the time range.

Monitor temperature

Insert an instant-read thermometer into the thickest part of the thigh without touching bone. The turkey is done when the thigh reads 165°F (74°C) and the thickest part of the breast reads 160–165°F (71–74°C). If skin browns too quickly, tent loosely with aluminum foil.

Rest turkey

Remove the turkey from the oven when it reaches target temperature. Transfer to a carving board and tent loosely with foil. Rest for 20–30 minutes to allow juices to redistribute (this also raises internal temperature a few degrees).

Collect pan juices (optional gravy base)

While the turkey rests, pour the roasting pan juices into a fat separator or skim fat from the top and reserve the flavorful liquid for making gravy.

Carve turkey

Remove twine and transfer turkey to a stable cutting surface. Cut off the legs and thighs, then slice the breast meat across the grain into even slices. Arrange on a platter and spoon some of the reserved pan juices or gravy over the meat, or serve gravy on the side.