Turkey Recipe
Make Turkey Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Turkey
Aromatic Brine Add-ins
Compound Butter & Seasoning (for roasting)
Roasting & Basting
Method
Brined Turkey
- 1
Prepare brine
In a large pot, combine 1 cup kosher salt, 1 cup brown sugar and 3 liters water. Heat gently, stirring until salt and sugar dissolve. Remove from heat and add bay leaves, peppercorns, allspice, rosemary, thyme, smashed garlic and halved orange. Cool completely to room temperature, then refrigerate until cold.
- 2
Brine the turkey
Remove giblets and neck from the turkey cavity. Place turkey in a large brining container or clean cooler. Pour chilled brine over the turkey, adding 4 cups of ice to ensure the brine stays cold. The turkey should be fully submerged; weigh it down with a plate if needed. Refrigerate or keep in a cooler at 40°F (4°C) or below for 8–12 hours (overnight).
- 3
Rinse and dry
After brining, remove turkey from brine, discard brine. Rinse turkey thoroughly under cold running water (inside and out) to remove excess salt on the surface. Pat the turkey very dry with paper towels, inside and out. Transfer to a rack set over a sheet pan and refrigerate uncovered for 2–6 hours to dry the skin further for better browning (optional but recommended).
Compound Butter & Seasoning (for roasting)
- 4
Make compound butter
In a bowl, combine 1 cup softened unsalted butter, 2 tablespoons chopped parsley, 1 tablespoon chopped thyme, 1 tablespoon lemon zest, 2 tablespoons minced garlic, 1 teaspoon freshly ground black pepper and 1 teaspoon kosher salt. Mix until smooth and fully incorporated.
- 5
Season turkey with butter
Gently loosen the skin over the turkey breast by inserting your fingers between the skin and meat, taking care not to tear it. Spread about two-thirds of the compound butter under the breast skin directly onto the meat. Rub the remaining butter over the outside of the turkey skin. This flavors the meat and promotes even browning.
Roasting & Basting
- 6
Preheat oven
Position a rack in the lowest third of the oven and preheat to 325°F (163°C).
- 7
- 8
Truss and stuff cavity
Place 1 rosemary sprig and 3 thyme sprigs inside the turkey cavity along with the reserved onion half if desired. Tuck wing tips under the bird and tie the legs together with kitchen twine to ensure even cooking.
- 9
Roast the turkey
Place the turkey breast-side up on a rack set over the prepared vegetables and stock. Roast at 325°F (163°C). General timing: about 13–15 minutes per pound for an unstuffed 10–12 lb turkey. For a 10–12 lb turkey plan on 2 hours 15 minutes to 3 hours. Roast until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
- 10
- 11
Finish for crisp skin (optional)
If the breast is getting too brown before the thigh reaches 165°F (74°C), tent the breast loosely with foil to prevent overbrowning. For extra crisping at the end, increase oven temperature to 425°F (218°C) for the last 10–15 minutes, watching closely.
- 12
Rest the turkey
When the thigh reaches 165°F (74°C), remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes. Resting allows juices to redistribute and makes carving easier.
- 13
Carve and serve
Remove the twine and transfer the turkey to a serving platter. Carve the turkey: remove legs and thighs, slice breasts against the grain into even slices. Serve with pan juices or strained gravy made from the roasting pan drippings.
