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A roasted turkey, prepared using a classic Roasted Turkey Recipe, is garnished with fresh parsley and orange slices on a white platter atop the kitchen counter, with various kitchen items and a white tiled backsplash in the background.
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5 from 3 votes

Roasted Turkey

This recipe features a simple, aromatic brine of citrus and herbs that infuses the turkey with incredible flavor before roasting in the oven. Crispy on the outside, juicy in the inside, this recipe is guaranteed to be the centerpiece of your holiday table.
Prep Time2 days
Cook Time3 hours
Resting Time35 minutes
Total Time2 days 3 hours 35 minutes
Course: Main Course
Cuisine: American
Keyword: Best Turkey Brine, How To Brine a Turkey, Roasted Turkey, Roasted Turkey Recipe
Servings: 14 servings

Equipment

  • 1 instant-read digital thermometer
  • 1 turkey baster
  • 1 large roaster, with rack

Ingredients

Turkey

  • 12-14 lb turkey defrosted

Brine

  • 15 cups water
  • 3/4 cup apple cider vinegar
  • 1 cup kosher salt
  • 2 tbsp peppercorns
  • 10 cloves garlic peeled, whole
  • 2 oranges quartered
  • 2 lemons quartered
  • 2 yellow onions quartered
  • 1/2 cup brown sugar packed
  • 1 bunch fresh sage
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 2 bay leaves

Compound Herb Butter

  • 1½ cups butter salted, room temperature or slightly melted
  • 6 garlic cloves minced
  • 1/2 cup fresh herbs I use a mix of sage, thyme chives & rosemary
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp black pepper

Turkey Cavity

  • 1 small handful fresh rosemary
  • 1 small handful fresh sage
  • 1 small handful fresh thyme
  • 2 carrots chopped
  • 2 celery sticks chopped
  • 1 yellow onion sliced in half
  • 1/2 lemon sliced into 5-6 pieces

Broth

  • 3 cups chicken broth salted
  • 1 cup dry white wine I use chardonnay

Instructions

  • Prepare the turkey: take out the giblets, neck, and plastic parts from inside the turkey cavity. 
    Save the neck and giblets if you're making homemade gravy.
  • Prepare the brine: begin by adding 10 cups of water to a large pot. Then add the rest of the brine ingredients. Bring the brine to a boil for about 5 minutes, just so the sugar and salt dissolve. Remove from the heat.
    Add in the remaining 5 cups of ice cold water.
    Sammy's tip: add 2-3 handfuls of ice to help cool the brine down faster.
    Let the brine cool entirely.
    After the brine has cooled completely, place the turkey and brine into a specialized brining bag or pot (if its big enough) and refrigerate for 12 to 24 hours.
    *Please note aluminum pots are not safe to brine the turkey - opt for stainless steel, food grade plastic, or a bringing bag.
  • Air dry the turkey: after the turkey has brined for 12 to 24 hours, remove it from the pot/bag and discard the brine.
    Thoroughly rinse the turkey under cold water in the sink, both inside and out.
    Pat the turkey extremely dry with paper towels, including the cavity.
    Place the turkey, uncovered, on a large baking sheet and return it to the refrigerator for a minimum of 12-24 hours.
    This step is optional - but air-drying the turkey in the refrigerator allows the cold air to draw out extra moisture, resulting in a crispy, golden skin.
  • Prepare the butter: after air-drying in the refrigerator (up to 24 hours), pat the turkey down one last time.
    Prepare your garlic-herb butter by adding all the ingredients to a small blender and blending until very smooth.
  • Coat the turkey: rub the turkey generously with the butter, ensuring you cover the entire surface. For added flavour - slide your fingers under the skin to create a pocket and massage the butter directly underneath the skin.
    Sammy's tip: if the butter becomes difficult to spread over the turkey, simply microwave for 10-15 seconds.
  • Stuff the turkey: once the turkey has been covered with the butter - stuff the turkey cavity with the fresh herbs, carrot, celery, onion and lemon slices.
  • Roast the turkey: preheat your oven to 325 °F.
    Tuck the wing tips underneath the breast and place the turkey, breast-side up onto your roasting rack.
    Loosely tent the turkey with aluminum foil.
    Roast for 13-15 minutes per pound, checking and basting the turkey every 40-45 minutes or so. If the liquid drops too low in the pan, simply add another cup of chicken stock to the bottom of the pan.
    During the last 30 minutes of roasting time, remove the aluminum foil to allow the exterior to crisp.
    For a 12 pound turkey, it will take about 3 hours.
    For the most accurate reading insert an instant-read thermometer into the thickest part of the turkey (the breast and the thickest part of the thigh) and once it reaches an internal temperature of 165 °F its safe to remove from the oven.
    Sammy's tip: I try to take it out of the oven when the thickest part reaches an internal temperature of <em>160</em> °F as it will continue to cook as it rests.
  • Rest: allow the turkey to rest for a minimum of 30 minutes (ideally 45 minutes) before carving and serving.
  • Serve: strain the pan drippings into a saucepan (to remove any solids) and add 1/2-1 cup of salted chicken stock to a small saucepan and bring to a simmer.
    Drizzle this warm sauce over the carved turkey slices to add flavour and gently reheat before serving.

Notes

See my tips, tricks and FAQ's under the frequently asked question section above.

Nutrition

Calories: 730kcal | Carbohydrates: 18g | Protein: 65g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 282mg | Sodium: 8693mg | Potassium: 1120mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2582IU | Vitamin C: 27mg | Calcium: 130mg | Iron: 7mg
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