Classic Roast Turkey
User Reviews
4.6
51 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
10 servings
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Calories
642 kcal
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Course
Main Course
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Cuisine
American
Classic Roast Turkey
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Classic Roast Turkey - Easy brined turkey recipe stuffed with aromatics. Amazingly moist and delicious classic roast turkey recipe with video tutorial.
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Ingredients
- 14-16 pounds frozen young whole turkey
Brine Ingredients
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons whole cloves
- 1/2 teaspoon ground ginger
- 1 gallon heavily iced water
Roasting Ingredients
- 1 apple, cored and sliced
- 1/2 onion
- 1 cinnamon stick
- 1 cup water
- 6 leaves sage
- 4 sprigs fresh thyme
- 3 sprigs fresh marjoram
- 2 sprigs rosemary
- 2 cloves fresh garlic
- extra virgin olive oil
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Instructions
- 2 to 3 days before roasting, begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.1 day before roasting, combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, cloves and ground ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- The night before you'd like to eat, combine the brine, water and ice in the 5-gallon bucket. I like to line the bucket with a brining bag that I can close up once the turkey is in; it keeps the turkey more evenly immersed.
- Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed.Cover the bucket with a thick towel or foil (or close up the brining bag) and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Stack two disposable aluminum pans or pie plates and place them in the center of the roasting pan. Place rack on top of the aluminum pans. This is a hack I picked up from Cooks Illustrated; it disperses the heat more evenly in the bottom of the pan, which helps to keep the drippings from creating smoke in your kitchen.
- Place the turkey on roasting rack, breast side up. Some people swear by putting it breast down - this will result in less even browning of the skin, but you can certainly do that if you wish. Pat the turkey dry with paper towels. If your bird has a popup timer inserted, leave it in (so juices don't leak out of the hole), but don't use it to measure the temperature-- use a probe or meat thermometer instead. These are more accurate; if you follow the popup your meat may turn out overcooked and dry. Also, your turkey should have a metal or oven-safe plastic band around the legs to keep it trussed. If it doesn't, truss the legs together with some kitchen string.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes.
- Drain water from the steeped aromatics, then add them to the turkey's cavity along with the sage, thyme, marjoram, rosemary and garlic.Tuck the wings up and under the bird. Brush the turkey liberally with olive oil and sprinkle with salt and pepper.
- Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes, turning the roasting pan around 15 minutes through cooking to ensure even browning.Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F.
- Set the thermometer alarm (if available) to 165 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Turn the roasting pan around after about 1 hour of cooking to ensure even cooking.
- Let the turkey rest, loosely covered with foil or a large mixing bowl, for 15 minutes before carving. This step is very important; it allows the juices to settle into the meat, making for a moister turkey.
Notes
- Adapted from Alton Brown's Good Eats Roast Turkey
- You will also need: Stock pot, 5 lb. bucket, large brining bag (optional), large roasting pan with rack, 2 disposable aluminum pie plates.
- You will also need
Nutrition Information
Show Details
Calories
642kcal
(32%)
Carbohydrates
1g
(0%)
Protein
97g
(194%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Cholesterol
324mg
(108%)
Sodium
525mg
(22%)
Potassium
1037mg
(30%)
Vitamin A
260IU
(5%)
Vitamin C
0.3mg
(0%)
Calcium
72mg
(7%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 1g | 0% |
| Protein | 97g | 194% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 324mg | 108% |
| Sodium | 525mg | 22% |
| Potassium | 1037mg | 22% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 72mg | 7% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
51 reviews
Excellent
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