Description
This Thanksgiving Turkey recipe guides you through preparing a tender, juicy turkey with crispy skin using a mix of wet or dry brining, aromatic stuffing, and a two-step roasting process starting at high heat for a flavorful crust, then finishing low and slow for perfect doneness. Enhanced with fresh herbs, citrus, and a splash of white wine during roasting, this classic celebration centerpiece promises rich flavors and moist, savory meat for your holiday feast.
Ingredients
Scale
Turkey and Brine
- 1 14- to 16-pound turkey, thawed
- 1 brine (use Dry Brine Turkey or wet Turkey Brine recipe, dry brine preferred 99% of the time)
Aromatics and Flavorings
- 3 medium carrots, scrubbed and chopped
- 2 red apples, quartered
- 1 large yellow onion, quartered
- 1 lemon, quartered
- 1 head garlic, halved crosswise and broken into large pieces
- 8 sprigs fresh thyme
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Freshly ground black pepper, to taste
- 1 bottle dry white wine such as Sauvignon Blanc or Pinot Grigio
Instructions
- Brining (1 to 3 days before roasting): Remove the neck and giblets from the turkey; discard or save for gravy. Brine the turkey using a wet or dry brine method. Aim for 12 to 24 hours of wet brining or 24 to 48 hours for dry brining. Any brine is beneficial for flavor and moisture retention.
- Drying the skin (1 day before or morning of roasting): For wet brine, rinse turkey thoroughly and pat dry. Place uncovered on a rimmed baking sheet in the refrigerator to dry skin for a few hours up to 24 hours. For dry brine, leave uncovered in fridge on a baking sheet. Drying the skin helps achieve crispiness and a translucent look.
- Bring to room temperature (1 hour before roasting): Remove turkey from refrigerator to allow it to come to room temperature. Ensure plastic leg attachment is removed.
- Preheat oven and prepare pan (30 minutes before roasting): Preheat your oven to 450°F placing the oven rack in the lowest position. Remove or reposition other racks if needed. Let the oven heat fully for 20-30 minutes, ensuring it’s very hot.
- Chop aromatics: Chop carrots into 1-inch pieces, quarter apples, onion, lemon, and cut garlic head in half and into large chunks without peeling or coring.
- Stuff cavity and arrange aromatics: Stuff the turkey cavity with all thyme sprigs and half of the carrots, apples, onion, lemon, and garlic. Scatter remaining aromatics in the bottom of a large roasting pan.
- Tie wings and legs, then butter and pepper the turkey: Tuck wings under the body. Tie legs snugly together with kitchen twine or aluminum foil rope. Place a rack in roasting pan and lift turkey onto it. Brush entire turkey with melted butter and sprinkle with freshly ground black pepper.
- Add wine and roast at high temperature (45 minutes): Pour white wine carefully into the roasting pan, filling up to 2 inches from top. Roast turkey on the lowest rack at 450°F for 45 minutes to develop a golden crust.
- Reduce temperature and continue roasting (1 to 1 ½ hours): Lower oven temp to 325°F. Insert a meat thermometer into the thickest part of the thigh without touching bone. Roast until thigh reaches 160°F to 180°F and breast 155°F to 165°F, approximately 2 to 2 ½ hours total cooking time for a 14- to 16-pound bird. Tent breast with foil if it darkens too fast.
- Rest the turkey (20 to 30 minutes): Remove turkey from oven and transfer to a cutting board. Cover loosely and let rest to redistribute juices. Prepare gravy if desired.
- Carve and serve: Slice the turkey and serve with pan juices or gravy, enjoying the fruits of your labor with family and friends.
Notes
- Turkey Thawing: Plan 24 hours thawing per 5 pounds of turkey in the fridge (3 days for 15 lb). For faster thawing, submerge turkey in cold water, changing water every 30 minutes (about 8 hours for 15 lb).
- Cooking Time Adjustments: Use 10-12 minutes per pound at 325°F. Start checking earlier if smaller than 14 lb or extend time if larger.
- Wet vs Dry Brine: Wet brine yields slightly juicier turkey; dry brine is simpler and preferred for ease. Both work well.
- Storage: Refrigerate leftover turkey in airtight containers for up to 4 days. Drizzle with pan juices to keep moist.
- Reheating: Wrap turkey in foil with drippings or broth, reheat in a 300°F oven until warmed through.
- Freezing: Freeze turkey in airtight containers up to 3 months. Thaw overnight in refrigerator before reheating.
Nutrition
- Serving Size: 1 serving (approximately 6 oz cooked meat with butter)
- Calories: 350
- Sugar: 2g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
