Tantalizing and timeless, this traditional turkey recipe is your ticket to a memorable holiday feast. Perfectly seasoned and roasted to golden perfection, it’s a dish that brings everyone together.
Why This Recipe Works
- The brine ensures the turkey is juicy and flavorful from the first bite to the last.
- Roasting at a high temperature initially seals in the juices, then lowering the heat cooks it evenly without drying out.
- Herb butter under the skin adds an aromatic depth that permeates the entire bird.
- Resting the turkey before carving allows the juices to redistribute, ensuring every slice is moist.
Ingredients
- 1 whole turkey (12-14 lbs), thawed
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water
- 1/2 cup unsalted butter, softened
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 1 tsp black pepper
- 1 orange, quartered
- 1 onion, quartered
- 4 cloves garlic, smashed
Equipment Needed
- Large brining bag or pot
- Roasting pan with rack
- Meat thermometer
- Basting brush
- Kitchen twine
Instructions
Step 1: Brine the Turkey
Dissolve kosher salt and brown sugar in water in a large brining bag or pot. Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours. Tip: Brining overnight maximizes flavor and juiciness.
Step 2: Prepare the Herb Butter
Mix softened butter with rosemary, thyme, sage, and black pepper. Carefully loosen the skin over the turkey breast and thighs, then spread the herb butter underneath. Tip: This step infuses the meat with rich, herby flavors.
Step 3: Stuff and Truss the Turkey
Place the orange, onion, and garlic inside the turkey cavity. Tie the legs together with kitchen twine to ensure even cooking.
Step 4: Roast the Turkey
Preheat oven to 425°F. Roast the turkey for 30 minutes, then reduce heat to 350°F and continue roasting until the internal temperature reaches 165°F in the thickest part of the thigh, about 2.5-3 hours. Baste every 30 minutes with pan juices. Tip: Basting keeps the turkey moist and flavorful.
Step 5: Rest and Carve
Let the turkey rest for 20-30 minutes before carving. This allows the juices to settle, making the meat more tender and easier to slice.
Tips and Tricks
For an extra crispy skin, pat the turkey dry before applying the herb butter and roasting. If you’re short on time, a dry brine (rubbing salt and herbs directly on the turkey) can be a quicker alternative to wet brining. Always use a meat thermometer to ensure the turkey is perfectly cooked without overdoing it. Letting the turkey come to room temperature before roasting promotes even cooking.
Recipe Variations
- For a citrusy twist, add lemon and lime quarters to the cavity along with the orange.
- Swap the herb butter for a spicy version by adding cayenne pepper or chipotle powder.
- Try a maple glaze by brushing the turkey with a mixture of maple syrup and Dijon mustard during the last 30 minutes of roasting.
- For a smoky flavor, add a few sprigs of fresh rosemary to the coals if using a charcoal grill.
Frequently Asked Questions
Can I brine a frozen turkey?
No, the turkey must be fully thawed before brining to ensure the brine penetrates evenly and to prevent bacterial growth. Thaw the turkey in the refrigerator for several days before brining.
How do I know when the turkey is done?
The safest way is to use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. The turkey is done when it reaches 165°F.
Can I make this recipe without brining?
Yes, but brining significantly enhances the turkey’s moisture and flavor. If you skip brining, consider using a dry brine or generously seasoning the turkey inside and out.
Summary
This traditional turkey recipe is a foolproof way to achieve a juicy, flavorful centerpiece for your holiday table. With a simple brine, aromatic herb butter, and careful roasting, you’ll have a turkey that’s sure to impress.