Roast Tom Turkey Recipe
Make Roast Tom Turkey Recipe in just 6h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Turkey & Brine
Seasoning & Aromatics
Optional Basting & Finishing
Method
Turkey & Brine
- 1
Prepare brine
In a large pot, bring 2 quarts water, kosher salt, brown sugar, peppercorns and bay leaves to a simmer just until salt and sugar dissolve. Remove from heat and stir in smashed garlic, rosemary sprigs, thyme sprigs and halved orange. Let cool to room temperature, then refrigerate until cold (about 30–45 minutes).
- 2
Brine the turkey
Place the thawed 12 lb turkey in a clean brining container or large stockpot. Pour chilled brine over turkey. Add ice to ensure turkey is fully submerged and keep refrigerated. Brine for 8–12 hours (overnight is ideal).
- 3
Rinse and dry
After brining, remove turkey from brine, discard brine. Rinse the turkey thoroughly inside and out under cold running water to remove excess salt. Pat turkey very dry with paper towels, including cavity. Transfer to a rack set inside a roasting pan. Allow turkey to sit uncovered in refrigerator for 1–2 hours if possible to dry skin further (optional but yields crispier skin).
Seasoning & Aromatics
- 4
Prepare compound butter
In a bowl, combine 1 cup softened unsalted butter, 2 tablespoons olive oil, 2 tsp salt, 2 tsp freshly ground black pepper, garlic powder, onion powder, paprika, chopped rosemary, chopped thyme and lemon zest. Mix until smooth and well blended.
- 5
Season turkey
Loosen the skin over the breasts by sliding your hand between skin and meat, taking care not to tear it. Spread about two-thirds of the compound butter evenly beneath the breast skin directly onto the meat. Use remaining butter to rub all over the outside of the turkey, including legs and wings. Place quartered onion, carrots and celery into the turkey cavity and scatter remaining aromatics (extra sprigs) inside and around the cavity.
- 6
Truss and preheat
Tuck wing tips under the body and tie the legs together with kitchen twine. Preheat oven to 325°F (162°C). Position the oven rack in the lower third of the oven.
Roasting & Basting
- 7
Initial roast
Place the turkey breast-side up on the roasting rack. Pour 1–2 cups of low-sodium stock into the bottom of the roasting pan to create steam and catch drippings. Insert a probe thermometer into the thickest part of the thigh without touching bone. Roast at 325°F (162°C).
- 8
- 9
Monitor temperature
Roast until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and 160°F (71°C) in the breast. For a 12 lb turkey roasted at 325°F, estimate 3 to 3 1/2 hours, but start checking at 2 1/2 hours. If skin is browning too quickly, tent loosely with foil.
- 10
Rest
When the turkey reaches target temperature, remove from oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes before carving. Resting lets juices redistribute and raises the internal temperature a few degrees.
Finishing & Gravy (optional)
- 11
Collect drippings
While turkey rests, pour pan drippings into a fat separator or skim fat from top of drippings. Reserve the juices for gravy.
- 12
Make simple gravy
Place roasting pan on stovetop over medium heat (or use separate saucepan) and add 2 tablespoons butter. Whisk in 2 tablespoons flour to make a roux and cook 1–2 minutes. Slowly whisk in 1 1/2 to 2 cups stock and scraped pan bits, simmer until thickened, seasoning to taste with salt and pepper. Strain if desired and serve alongside turkey.