Roast Turkey Recipe

Prepare brine

In a large pot, combine 2 liters cold water, kosher salt, brown sugar, bay leaves, peppercorns, rosemary sprigs, thyme sprigs and 6 smashed garlic cloves. Heat gently just until salt and sugar dissolve, stirring occasionally. Remove from heat and cool to room temperature, then chill thoroughly in refrigerator until cold (about 1 hour). Add 1 liter ice to the brine to ensure it's very cold before using.

Brine the turkey

Place the whole turkey in a brining container or large, food-safe bag. Pour cold brine over the turkey, ensuring it is fully submerged; add more cold water or ice as needed. Refrigerate or keep in a cooler at 35–40°F (2–4°C) for 8–12 hours (overnight).

After brining, remove the turkey from the brine, discard used brine, and rinse the turkey thoroughly inside and out under cold running water to remove excess salt. Pat the turkey very dry with paper towels. Transfer to a roasting pan on a rack and let rest uncovered in the refrigerator for 1–2 hours if time allows to dry the skin for better browning (optional).

Make herb butter

In a bowl, combine the softened unsalted butter, 2 tablespoons olive oil, chopped parsley, finely chopped rosemary, chopped thyme leaves, lemon zest, 2 tsp salt and 1 tsp freshly ground black pepper. Mix until homogenous and easy to spread.

Season cavity and under skin

Gently loosen the breast skin from the meat by sliding your hand between the skin and breast (careful not to tear). Spread about two-thirds of the herb butter under the skin over the breast meat, pressing to distribute evenly. Rub the remaining herb butter over the outside of the turkey skin. Season the cavity with a pinch of additional salt and pepper.

Stuff the cavity

Place the halved lemon, quartered onion, and 4 halved garlic cloves into the turkey cavity along with a couple sprigs of fresh rosemary and thyme. Tuck the wing tips under and tie the legs together with kitchen twine to ensure even cooking.

Preheat oven

Preheat the oven to 325°F (163°C). Position a rack in the lower third of the oven to allow space above the turkey for even air circulation.

Prepare pan and initial roast

Place the turkey breast-side up on a roasting rack set in a shallow roasting pan. Tuck any loose skin and tuck wings. Brush the skin lightly with 1 tablespoon olive oil. Pour 2 cups low-sodium stock (and optional 1 cup white wine if using) into the roasting pan — this will create steam and a base for pan juices.

Roast time & temperature

Roast the turkey uncovered at 325°F (163°C). Estimate 13–15 minutes per pound for a brined turkey: for a 10 lb turkey plan on about 130–150 minutes (2 hours 10 minutes to 2 hours 30 minutes). Begin checking internal temperature at the thickest part of the breast and the inner thigh after 90 minutes. The turkey is done when the thigh meat reaches 165°F (74°C) and breast meat 160–162°F (71–72°C), remembering carryover will bring it to 165°F (74°C).

Basting and tenting

Every 30–40 minutes, baste the turkey with the pan juices using a baster or spoon. If the skin is browning too quickly, tent the breast loosely with foil, removing the foil during the last 30 minutes to re-crisp the skin.

Resting

When internal temperatures reach target, remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes; this allows juices to redistribute and makes carving easier.

Make pan gravy (optional)

While the turkey rests, place the roasting pan over medium heat on the stovetop (or transfer pan juices to a saucepan). Skim excess fat, then add 2 tablespoons flour (not listed separately) to the pan juices to make a roux and cook 1–2 minutes. Gradually whisk in remaining pan juices plus up to 1 cup additional stock until desired consistency. Season to taste with salt and pepper. Strain if desired and serve alongside carved turkey.