Roast Turkey Dinner Recipe

Make the brine (day 1)

In a large pot, combine 4 liters water, 1 cup kosher salt, 1/2 cup brown sugar, bay leaves, peppercorns, smashed garlic and herb sprigs. Heat just until salt and sugar dissolve, then cool completely to room temperature. Chill the brine in the refrigerator.

Brine the turkey (day 1)

Remove giblets from the turkey and reserve for gravy. Place the turkey in a clean brining container or large stockpot. Pour the cooled brine over the bird, ensuring it's fully submerged (add ice if needed). Refrigerate or keep chilled for 8–12 hours (overnight).

Prepare for roasting (day 2)

Remove turkey from brine, rinse inside and out under cold water to remove excess salt, and pat very dry with paper towels. Let rest uncovered in refrigerator for 1–2 hours if time allows to dry the skin for better browning. Preheat oven to 325°F (165°C).

Season and stuff cavity

Rub the turkey skin with 1/2 cup softened butter and 2 tbs olive oil. Season lightly with 1 tbsp salt and 1 tsp pepper. Place the quartered onion, halved lemon and remaining thyme/rosemary sprigs into the cavity to add flavor. Truss the legs if desired.

Roast the turkey

Place turkey breast-side up on a rack in a roasting pan. Roast at 325°F (165°C). For a 13 lb bird, roast about 3 to 3.25 hours until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Tent loosely with foil if the skin is browning too quickly.

Rest the turkey

Remove the turkey from the oven and transfer to a cutting board. Tent with foil and rest 30–45 minutes before carving. Reserve pan drippings and any browned bits for the gravy (see Gravy).

Prep and sauté

While the turkey roasts, melt 4 tbs butter in a skillet over medium heat. Add the chopped onion and celery and cook until softened and translucent, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp pepper.

Combine and bake

In a large bowl, combine the cubed bread (8 cups) with the sautéed vegetables, 2 tbs chopped parsley, 1 tbs chopped sage and the beaten egg. Add about 1 cup warm chicken or turkey stock gradually until the mixture is moist but not soggy (you may use slightly less or more). Transfer to a buttered baking dish and cover with foil. Bake in the oven alongside the turkey for 25–30 minutes, uncovering for the last 10 minutes to brown the top. Alternatively, loosely fill the turkey cavity with a small amount of stuffing if preferred — ensure stuffing reaches 165°F at center.

Boil potatoes

Place peeled, cut potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until very fork-tender, about 15–20 minutes depending on size.

Mash and finish

Drain potatoes well and return to the pot. Add 4 tbs butter and 3/4 cup warm whole milk. Mash using a potato masher or ricer until smooth and creamy. Season with 1.5 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm until serving.

Make stock (day 1 after brining or day 2 morning)

Put the reserved turkey neck, giblets (not liver), carrot, celery and quartered onion into a pot with 6 cups water. Bring to a gentle simmer, skimming foam, and simmer uncovered for 1 to 1.5 hours. Strain stock, discarding solids, and chill or refrigerate. If making one day ahead, refrigerate stock overnight and skim fat before finishing gravy.

Finish gravy (day 2 after roasting)

After roasting the turkey, pour off excess fat from the roasting pan leaving the browned bits. Place the pan over two burners at medium heat or transfer bits to a saucepan. Add 4 tbs butter and melt, scraping browned bits. Sprinkle 1/4 cup flour into the pan and cook, whisking, for 2 minutes to form a roux. Gradually whisk in 3 cups strained turkey/chicken stock (or a combination of reserved stock and pan drippings). Simmer, whisking occasionally, until thickened about 5–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If too thin, simmer a few minutes longer; if too thick, whisk in a little additional stock or water.

Cook cranberries

In a small saucepan combine 12 oz fresh cranberries, 3/4 cup sugar and 1/2 cup water. Bring to a simmer over medium heat, stirring occasionally. As berries pop (about 8–10 minutes), reduce heat and simmer until sauce thickens slightly. Stir in 1 tsp orange zest if using. Remove from heat and cool to room temperature; sauce will thicken more as it cools.

Carve the rested turkey into slices and arrange on a platter. Spoon mashed potatoes, stuffing and cranberry sauce into child-friendly serving dishes. Strain and rewarm gravy, then serve in a gravy boat. Garnish plates with chopped parsley and roasted carrots if using.