Turkey Recipe
Make Turkey Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Turkey
Aromatics & Roasting
Method
Brined Turkey
- 1
Make brine
In a large pot, combine 1 cup kosher salt, 1/2 cup brown sugar, 1 tablespoon peppercorns, allspice (if using), 4 bay leaves and 6 smashed garlic cloves. Add 1 liter of water and bring to a simmer, stirring until salt and sugar dissolve. Remove from heat, add thyme, rosemary and sage sprigs, then let the mixture cool to room temperature.
- 2
Chill brine
Transfer brine to a container or brining bag. Add the remaining cold water and 4 cups of ice to bring temperature down. The total brine should be cold (below 40°F / 4°C) before adding turkey.
- 3
Brine turkey
Remove giblets from the turkey cavity. Submerge the whole turkey breast-side down in the chilled brine. If needed, weigh the turkey down with a plate. Refrigerate or keep in a cooler for 12–16 hours (for 12–14 lb turkey).
- 4
Rinse and dry
After brining, remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly under cold running water (inside and out) to remove excess salt. Pat the turkey very dry with paper towels, inside and out. Transfer to a rack set in a roasting pan and refrigerate uncovered for 1–4 hours to dry the skin (helps browning).
Aromatics & Roasting
- 5
Prepare compound butter
In a bowl, combine 12 tablespoons softened unsalted butter, 2 tablespoons olive oil, 4 minced garlic cloves, chopped thyme, rosemary and sage, and lemon zest. Mix until homogenous.
- 6
- 7
Apply butter under skin
Gently loosen the skin over the turkey breast and drumstick areas by sliding your hand between skin and meat without tearing. Spread about two-thirds of the compound butter underneath the skin directly onto the breast meat and drumsticks. Rub the remaining butter over the exterior skin. Tuck wing tips under the bird and tie legs together with kitchen twine if desired.
- 8
- 9
Roast turkey
Place the turkey breast-side up on the rack. Brush or rub the skin with a little olive oil if desired and season the skin lightly with 1 teaspoon coarse kosher salt and 1 teaspoon freshly ground black pepper. Roast uncovered at 325°F (163°C). Estimate cooking time about 13–15 minutes per pound; for a 12–14 lb turkey this is approximately 2.5–3.5 hours. Begin checking internal temperature about 2 hours in.
- 10
Baste and monitor
Every 45 minutes, baste the turkey loosely with pan juices (use a ladle). If the breast skin is browning too quickly, tent loosely with foil. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C) and the breast reads 160°F (71°C).
- 11
Rest the turkey
Remove turkey from oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes (internal temperatures will rise a few degrees and juices will redistribute).
- 12
Make pan juices (optional)
While the turkey rests, pour the pan drippings into a fat separator or skim fat into a saucepan. Bring juices to a simmer and reduce slightly if desired. Adjust seasoning with salt and pepper to taste. Strain through a sieve and serve alongside carved turkey.
- 13
Carve and serve
Remove twine and herb sprigs. Carve the turkey: remove legs and thighs, separate drumsticks from thighs, slice breast meat against the grain. Serve with pan juices or gravy.