Turkey Recipe
Make Turkey Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Whole Turkey
Roast and Basting
Optional Gravy
Method
Brined Whole Turkey
- 1
Prepare brine
In a large pot, combine 4 cups hot water, kosher salt, and brown sugar. Stir until dissolved. Add peppercorns, bay leaves, crushed garlic, thyme, rosemary, and sage.
- 2
Add cold water and ice
Add the 8 cups cold water and the ice to the pot to cool the brine to near refrigerator temperature (under 40°F / 4°C). The brine should be cold before adding the turkey to prevent bacterial growth.
- 3
Brine the turkey
Remove giblets and neck from the turkey cavity. Place the turkey breast-side down in a large brining bag or nonreactive container. Pour the cooled brine over the turkey, ensuring it is fully submerged. If needed, weigh it down with a plate. Seal the bag or cover the container and refrigerate for 8–12 hours (overnight). For a 12-lb turkey, 8–12 hours gives good seasoning without overly salty meat.
- 4
Rinse and dry
After brining, remove the turkey from the brine, discard the brine. Rinse the turkey thoroughly under cold water to remove excess surface salt. Pat the turkey completely dry with paper towels—inside and out. For crisper skin, let the turkey sit uncovered in the refrigerator for 1–2 hours if time allows (or at least 30 minutes).
Roast and Basting
- 5
Preheat and prepare
Preheat oven to 325°F (165°C). Position a rack in a large roasting pan. Tuck wing tips under the bird. Place lemon halves and quartered onion inside the cavity along with a few sprigs of thyme and rosemary if desired. Scatter carrots and celery in the bottom of the roasting pan to create a rack and flavor base.
- 6
Butter and season
In a small bowl, mix softened butter with olive oil, 2 tsp salt and 1 tsp pepper until smooth. Gently loosen the skin over the breasts with your fingers and spread about half of the butter mixture directly onto the breast meat under the skin. Rub the remaining butter mixture over the outside of the turkey skin and legs.
- 7
Truss and set up
Tie the legs together with kitchen twine and tuck any loose skin. Place the turkey breast-side up on the rack over the vegetables. Pour 2 cups of stock into the bottom of the pan (not over the turkey) to keep drippings from burning and to steam the cavity slightly.
- 8
Roast
Roast the turkey in the preheated oven. For a 12-lb turkey, roast approximately 3 to 3 1/4 hours total, or until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Start checking temperature about 2 1/2 hours in. If the skin is browning too quickly, tent the bird loosely with foil.
- 9
Baste (optional)
Every 45 minutes, carefully baste the turkey with pan juices using a spoon or baster. Avoid frequent opening of the oven—basting too often increases cooking time.
- 10
Rest
When the turkey reaches 165°F (74°C) in the thigh, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest 20–30 minutes before carving. Resting allows juices to redistribute and makes carving easier.
Optional Gravy
- 11
Make gravy
While turkey rests, pour pan drippings through a fat separator or skim fat from the juices and reserve about 1 cup drippings/juices. Place the roasting pan on the stovetop over medium heat (or use a saucepan) and add 3 tablespoons flour to the drippings. Cook, stirring, for 1–2 minutes to make a roux. Slowly whisk in 1 cup cold water or stock, scraping browned bits from the pan. Simmer until thickened, 3–5 minutes. Season with salt and pepper to taste. If gravy is too thin, simmer a few minutes longer; if too thick, whisk in a little more stock.