Classic Roasted Turkey Recipe
High-Protein, Low-Carb 370 Calories 36g Carbs 6g Fat 40g Protein
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Ingredients
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Turkey & Brining
Seasoning & Butter
Aromatics & Cavity
Roasting Pan & Basting
Method
Turkey & Brining
- 1
Prepare brine
In a large pot, combine 4 liters of water, 1 cup kosher salt, 1/2 cup brown sugar (optional), bay leaves, peppercorns and bring to a simmer to dissolve salt and sugar. Remove from heat, cool to room temperature, then add 2 cups ice to chill the brine thoroughly.
- 2
Brine the turkey
Place the 6 kg turkey (giblets removed) in a container large enough to submerge it. Pour cooled brine over the turkey, add fresh thyme and rosemary sprigs. Ensure the turkey is fully submerged; weigh down with a plate if needed. Refrigerate or keep in a cooler at 2–4°C (35–40°F) for 8–12 hours (overnight).
- 3
Rinse and dry
After brining, remove the turkey from brine, discard brine, rinse the turkey thoroughly under cold water to remove excess salt, and pat the turkey very dry inside and out with paper towels. Let sit uncovered in the refrigerator for 1–2 hours if possible to dry the skin, which helps browning.
Seasoning & Butter
- 4
Make herb butter
In a bowl, combine 6 tablespoons softened unsalted butter, 2 tablespoons olive oil, minced garlic, lemon zest, 1/4 cup chopped parsley, 2 tablespoons chopped thyme, 1 tablespoon chopped rosemary, 2 teaspoons salt and 1 teaspoon freshly ground black pepper. Mix until well combined.
- 5
- 6
Fill cavity
Place the quartered onion, chopped celery, chopped carrot and the quartered lemon into the turkey cavity along with remaining thyme and rosemary sprigs to add aromatic flavor during roasting.
- 7
Truss
Tie the legs together with kitchen twine and tuck the neck flap under the bird to ensure even cooking.
Roasting
- 8
Preheat oven
Preheat the oven to 175°C (350°F). Position a rack in the lower third of the oven.
- 9
Prepare pan
Place the turkey breast-side up on a rack in a roasting pan. Pour 2 cups low-sodium stock and 1/2 cup white wine or additional stock into the bottom of the pan. This provides moisture and will become the base for pan juices/gravy.
- 10
Initial roast
Roast the turkey uncovered at 175°C (350°F). Plan on approximately 13-15 minutes per 450 g (1 lb) for an unstuffed bird. For a 6 kg turkey (≈13.2 lb), estimate 2 hours 55 minutes to 3 hours 15 minutes total. Roast until the thickest part of the thigh reaches 74°C (165°F) on an instant-read thermometer. Begin checking temperature about 2 hours into cooking.
- 11
Baste (optional)
Every 45 minutes to 1 hour, baste the turkey with pan juices using a spoon or baster. Avoid excessive basting (opening oven frequently prolongs cook time). If skin is browning too quickly, tent loosely with aluminum foil.
- 12
Final temperature check
Insert an instant-read thermometer into the thickest part of the thigh without touching bone. When the thigh reaches 74°C (165°F) and the breast reads at least 68–70°C (it will rise a few degrees while resting), remove the turkey from the oven.
- 13
Rest
Transfer the turkey to a cutting board and loosely tent with foil. Let rest 20–30 minutes before carving to allow juices to redistribute.
Serving & Pan Juices
- 14
Make pan juices (optional)
While the turkey rests, skim excess fat from the roasting pan liquid. Pour the pan juices through a fine sieve into a saucepan; simmer and reduce slightly, or use as base for gravy by thickening with a roux or cornstarch slurry to taste.
- 15