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Thanksgiving Turkey: Your Ultimate Guide to a Perfect Bird

  • Total Time: 195 minutes
  • Yield: 8-12 servings 1x

Description

A classic roasted turkey with flavorful herb butter and homemade gravy. Brining recommended for extra moistness!

Ingredients

Scale
  • 1 (12-14 pound) turkey, thawed completely
  • 1 gallon water
  • 1 cup kosher salt
  • 1/2 cup sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried juniper berries (optional)
  • 1 orange, quartered
  • 1 lemon, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 6 cloves garlic, smashed
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons turkey drippings (from roasting pan)
  • 4 tablespoons all-purpose flour
  • 4 cups turkey or chicken broth
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • Vegetable oil or olive oil
  • Kitchen twine

Instructions

  1. In a large pot (that will fit inside your refrigerator), combine the water, salt, sugar, peppercorns, juniper berries (if using), orange quarters, lemon quarters, rosemary sprigs, thyme sprigs, and smashed garlic.
  2. Heat the brine over medium heat, stirring until the salt and sugar are completely dissolved. Once dissolved, remove from heat and let it cool completely.
  3. Place the thawed turkey in a large brining bag or a food-safe bucket. Pour the cooled brine over the turkey, ensuring it is completely submerged. If necessary, weigh the turkey down with a plate or a heavy object to keep it submerged.
  4. Seal the bag or cover the bucket and refrigerate the turkey for 12-24 hours.
  5. After brining, remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly under cold running water. Pat the turkey completely dry inside and out with paper towels.
  6. Preheat your oven to 450°F (232°C).
  7. In a large roasting pan, spread the quartered onion, chopped carrots, and chopped celery stalks.
  8. In a medium bowl, combine the softened butter, chopped parsley, chopped sage, chopped thyme, minced garlic, lemon zest, salt, and pepper. Mix well until everything is evenly distributed.
  9. Gently loosen the skin of the turkey breast from the meat, starting at the neck cavity. Be careful not to tear the skin.
  10. Spread about two-thirds of the herb butter under the skin of the turkey breast, ensuring it’s evenly distributed. Spread the remaining herb butter all over the outside of the turkey skin.
  11. Season the inside cavity of the turkey with salt and pepper. You can also add a few sprigs of fresh herbs (rosemary, thyme, sage) to the cavity for extra flavor.
  12. Use kitchen twine to tie the turkey legs together. Tuck the wing tips under the body of the turkey to prevent them from burning.
  13. Place the prepared turkey on top of the aromatic vegetables in the roasting pan.
  14. Place the roasting pan in the preheated oven. Roast the turkey at 450°F (232°C) for 30 minutes.
  15. After 30 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting the turkey, basting it with pan drippings every 45 minutes to an hour.
  16. Use a meat thermometer to monitor the internal temperature of the turkey. Insert the thermometer into the thickest part of the thigh, without touching the bone. The turkey is done when the internal temperature reaches 165°F (74°C).
  17. As a general guideline, roast the turkey for approximately 13 minutes per pound. A 12-14 pound turkey will likely take around 2.5 to 3 hours.
  18. If the turkey skin starts to brown too quickly, tent it loosely with aluminum foil.
  19. In addition to the internal temperature, you can also check for doneness by piercing the thigh with a fork. If the juices run clear, the turkey is likely done.
  20. Once the turkey reaches 165°F (74°C), remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 30 minutes, or up to an hour.
  21. While the turkey is resting, prepare the gravy. Skim off any excess fat from the roasting pan, leaving about 4 tablespoons of turkey drippings. Place the roasting pan over medium heat.
  22. Whisk in the all-purpose flour into the drippings and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux).
  23. Gradually whisk in the turkey or chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Bring the gravy to a simmer, stirring occasionally, and cook for 5-7 minutes, or until it has thickened to your desired consistency.
  24. Season the gravy with salt and pepper to taste. For a smoother gravy, you can strain it through a fine-mesh sieve. Stir in the chopped fresh parsley (if using).
  25. Carve the turkey and serve with the gravy.

Notes

  • Brining the turkey is highly recommended for a more moist and flavorful bird.
  • Use a reliable meat thermometer to ensure the turkey is cooked to a safe internal temperature.
  • Resting the turkey is crucial for juicy meat. Don’t skip this step!
  • Basting the turkey with pan drippings helps to keep the skin moist and adds flavor.
  • Adjust roasting time based on the size of your turkey and your oven’s performance.
  • Prep Time: 45 minutes
  • Cook Time: 150 minutes

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Find it online: https://www.chefstrawberry.com/thanksgiving-turkey/