Thanksgiving Turkey Recipe

Prepare brine

In a large stockpot, combine 8 cups water, kosher salt, brown sugar, peppercorns, and bay leaves. Bring to a simmer and stir until salt and sugar dissolve. Remove from heat, add smashed garlic, rosemary, thyme and the remaining 4 cups cold water to cool slightly. Add ice to bring the brine down to near refrigeration temperature (about 40°F/4°C).

Brine the turkey

Place the thawed turkey in a large brining bag or pot. Pour cooled brine over the turkey ensuring it is fully submerged. Add additional ice if needed to keep cold. Refrigerate or keep in a cooler for 8–12 hours (overnight) for a 12–14 lb turkey. After brining, remove turkey, discard brine, rinse the turkey thoroughly under cold water (inside and out) and pat completely dry with paper towels. Let sit uncovered in the refrigerator for 2–4 hours if possible to dry the skin (this helps crisping).

Make compound butter

In a medium bowl, combine softened unsalted butter, olive oil, chopped sage, chopped rosemary, chopped thyme, lemon zest, lemon juice, minced garlic, salt and pepper. Mash and mix thoroughly until smooth and evenly combined. Set aside.

Loosen skin and butter

Using your fingers, gently separate the skin from the breast meat on both sides without tearing it. Spread about two-thirds of the compound butter evenly under the skin over the breast meat, pressing to distribute. Rub the remaining butter all over the outside of the turkey (legs, wings and back).

Fill the cavity

Stuff the cavity loosely with the quartered onion, halved lemon, rosemary sprigs and thyme sprigs. Do not overfill — the aromatics are for flavor, not a dense stuffing.

Truss the turkey

Tuck the wing tips under the body. Using kitchen twine, tie the drumsticks together to create a compact shape for even roasting. If desired, tuck the neck flap under the body and secure with twine.

Prepare the pan and oven

Preheat oven to 325°F (163°C). Place the chopped vegetables in the bottom of a large roasting pan to form a rack and add 1 cup stock and the white wine (if using). Position a roasting rack over the vegetables and place the turkey breast-side up on the rack.

Roast the turkey

Pour remaining 1 cup stock into the pan around the vegetables (not over the turkey). Insert a meat thermometer into the thickest part of the thigh without touching bone. Roast uncovered for approximately 13–15 minutes per pound, about 2 1/2–3 hours for a 12–14 lb turkey, until the thigh reaches 165°F (74°C) and the breast reaches 160°F (71°C). If the breast skin browns too quickly, tent loosely with aluminum foil.

Baste and monitor

Every 30–45 minutes, baste the turkey lightly with pan juices using a spoon or baster to keep the skin moist and encourage even browning. If pan becomes dry, add more stock (or a splash of wine).

Rest the turkey

When the thermometer reads 165°F in the thickest part of the thigh, remove the turkey from the oven. Tent loosely with foil and let rest for 20–30 minutes before carving. Resting allows juices to redistribute and finishes cooking the breast to safe temperature.

Carve and serve

Transfer the turkey to a cutting board. Remove twine and aromatics from the cavity. Carve the breasts, legs and wings using a sharp knife and serve with pan juices or strained drippings as gravy base.