Description
This Perfect Roast Turkey recipe features a juicy and flavorful 13-pound fresh turkey that is first brined to enhance moisture and tenderness, then roasted to golden perfection. The brine infused with garlic, sugar, salt, peppercorns, bay leaves, and fresh herbs adds a savory depth to the meat, while roasting ensures a crispy, golden-brown skin. This classic preparation yields a delicious centerpiece for any festive occasion or family gathering.
Ingredients
Scale
Turkey and Brine
- 13 pound (6 kg) fresh turkey, cleaned
- 4 cloves of garlic, peeled
- ½ cup (100 grams) granulated sugar
- 1 cup salt
- 1 tablespoon whole peppercorns
- 2 bay leaves, fresh or dry
- 3 sprigs fresh herbs of your choosing
- Ice water (enough to fill brining container 3/4 full)
Roasting
- 8 tablespoons unsalted butter, melted
- Salt and pepper to taste
- Optional: freshly chopped herbs for garnish
Instructions
- Prepare the brine: Fill a large stockpot halfway with water. Add the garlic cloves, granulated sugar, salt, whole peppercorns, bay leaves, and fresh herbs. Heat over high heat until the mixture reaches a rolling boil.
- Dissolve brine ingredients: Reduce the heat and let the brine simmer gently for 5 minutes, ensuring that the sugar and salt fully dissolve. Remove from heat and allow the brine to cool to room temperature.
- Submerge and soak turkey: Transfer the brine to a large container if necessary, and add enough ice water to fill it three-quarters full. Completely submerge the cleaned turkey in the cold brine, cover, and refrigerate for 24 to 48 hours to allow the meat to absorb moisture and flavors.
- Preheat the oven: When ready to roast, preheat your oven to 325°F (166°C).
- Prepare turkey for roasting: Remove the turkey from the brine and thoroughly pat it dry with paper towels. Place it in a roasting pan and allow it to sit at room temperature for one hour. This resting step helps the bird cook more evenly and reduces cooking time.
- Butter and season the turkey: Brush the entire skin of the turkey with melted unsalted butter. Season generously with salt and pepper, and optionally sprinkle freshly chopped herbs over the skin to enhance aroma and flavor.
- Roast the turkey: Place the roasting pan with the turkey in the preheated oven. Roast for approximately 3 hours and 25 minutes, or until an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C), indicating it is fully cooked and safe to eat.
- Rest before carving: Remove the turkey from the oven and tent it loosely with foil. Allow it to rest for at least 30 minutes before slicing to let the juices redistribute, ensuring moist and tender meat.
Notes
- Brining the turkey before roasting helps retain moisture and results in a juicier, more flavorful bird with a crispy skin.
- Ensure the turkey is fully submerged in the brine and kept refrigerated during the brining period for food safety.
- Allowing the turkey to rest before cooking helps it cook evenly and reduces overall roasting time.
- Use a meat thermometer to guarantee the turkey reaches the safe minimum internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3 grams
- Sodium: 509 milligrams
- Fat: 18 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 3 grams
- Fiber: 0 grams
- Protein: 70 grams
- Cholesterol: 36 milligrams
