Hot Roast Turkey Recipe

Prepare brine

In a large pot, combine 1 cup kosher salt, 1/2 cup brown sugar, bay leaves, peppercorns, thyme, rosemary and crushed garlic with 1 liter (about 4 cups) of water. Bring to a simmer to dissolve salt and sugar, then remove from heat. Add remaining cold water and ice to cool the brine to room temperature. Total brine volume should be cool and enough to cover the turkey (about 3 liters used here).

Brine the turkey

Remove giblets and neck from the turkey cavity. Place the turkey breast-side down in a clean brining container or large stockpot. Pour cooled brine over the turkey until fully submerged; weigh turkey with a plate if needed. Refrigerate or keep in an ice-filled cooler for 8–12 hours (overnight).

Rinse & dry

After brining, remove turkey, discard brine, rinse the turkey thoroughly under cold water (inside and out) to remove excess salt. Pat the turkey completely dry with paper towels—inside cavity and skin. For best roasting results, refrigerate uncovered for 1–4 hours to dry the skin further (optional).

Make compound butter

In a bowl, combine 1 cup softened unsalted butter, 2 tbsp olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, smoked paprika, 2 tsp kosher salt and 1 tsp black pepper. Mix thoroughly until smooth and evenly distributed.

Apply butter under skin

Carefully loosen the skin over the turkey breast and thighs using your fingers without tearing. Distribute about two-thirds of the compound butter under the skin, massaging it so it coats the meat evenly. Rub the remaining butter all over the exterior skin.

Stuff the cavity

Place quartered onion, celery pieces, carrot, halved lemon, thyme and rosemary sprigs into the turkey cavity to add flavor to the meat and pan juices. Do not pack tightly; just nestle aromatics inside.

Truss turkey

Tuck the wing tips under the body and tie the legs together with kitchen twine to promote even cooking and a compact shape for roasting.

Preheat oven & prepare pan

Preheat oven to 425°F (220°C). Place a rack in a large roasting pan. Pour 2 cups low-sodium stock and 1/2 cup white wine (if using) into the bottom of the pan. Scatter a few extra aromatics (onion/celery/carrot pieces) in the pan to flavor drippings.

Start roasting

Place the turkey breast-side up on the rack. Roast at 425°F (220°C) for 30 minutes to set and crisp the skin.

Reduce heat & continue roasting

After 30 minutes, reduce oven temperature to 350°F (175°C). Continue roasting until the thickest part of the thigh (without touching bone) registers 160–165°F (71–74°C) on an instant-read thermometer. For a 12-lb turkey, estimate 2 to 2 1/2 hours more; total roasting time ~2.5–3 hours. Baste every 30–40 minutes with pan juices, using a spoon or baster, being careful to keep oven closed as much as possible.

Finish and rest

When thermometer reads 160–165°F in the thigh, remove turkey from oven. Tent loosely with foil and let rest 20–30 minutes—the internal temperature will rise a few degrees and juices will redistribute. Reserve pan drippings for gravy.

Make gravy

Pour pan drippings into a fat separator or skim fat into a saucepan. Combine about 4 cups reserved juices/stock, bring to simmer. Optionally whisk in a beurre manié or roux (2 tbsp butter + 2 tbsp flour cooked briefly) to thicken to desired consistency. Season to taste with salt and pepper and strain if desired. Stir in chopped parsley before serving.

Carve and serve

Transfer turkey to a carving board. Carve the breast, thighs and legs against the grain. Serve hot with gravy on the side.