Whole Roasted Turkey Recipe

Turkey Preparation

1. 1

   Brine the Turkey

   Begin by preparing a brine solution. In a large container, dissolve the kosher salt in enough water to fully submerge the turkey. Add the black pepper and mix well. Place the turkey in the brine, ensuring it is completely covered. Refrigerate for at least 12 hours, or overnight.

2. 2

   Preheat the Oven

   Preheat your oven to 325°F (160°C). This temperature is ideal for roasting a turkey evenly.

3. 3

   Prepare the Turkey

   After brining, remove the turkey from the solution and pat it dry with paper towels. Rub the entire turkey with olive oil or melted butter, ensuring to cover all surfaces. Season generously with additional black pepper.

4. 4

   Stuff the Turkey

   Loosely stuff the cavity of the turkey with the fresh herbs (rosemary, thyme, sage), minced garlic, lemon, onion, carrots, and celery. This will add flavor and moisture to the meat.

5. 5

   Truss the Turkey

   Tie the legs together with kitchen twine and tuck the wing tips under the turkey to prevent burning.

6. 6

   Roast the Turkey

   Place the turkey on a roasting rack in a large roasting pan. Roast in the preheated oven for approximately 13-15 minutes per pound. For a 12-pound turkey, this will take about 2.5 to 3 hours. Baste the turkey every 30 minutes with the juices from the pan.

7. 7

   Check for Doneness

   Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C) in the thickest part of the thigh. If the turkey is browning too quickly, tent it with aluminum foil.

8. 8

   Rest and Serve

   Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.