The Best Thanksgiving Turkey
User Reviews
5
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Prep Time
1 d
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Additional Time
7 d
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Total Time
8 d
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Servings
16 servings
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Calories
164 kcal
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Course
Main Course
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Cuisine
American
The Best Thanksgiving Turkey
Description
The recipe starts with defrosting the turkey about a week prior to cooking. A brine is made by boiling chicken broth with kosher salt, brown sugar, black peppercorns, garlic cloves, dehydrated onion, and fresh herbs like thyme, sage, rosemary, and parsley. The cooled brine mixes with ice water, and the turkey is submerged fully for up to 24 hours, allowing the salt and aromatic flavors to penetrate the meat.
Before roasting, the turkey is removed from the brine, patted dry, and prepared with herb butter made from softened salted butter blended with fresh sage. The bird is roasted as directed, often in a roasting bag at around 350°F, accompanied by pieces of apple, onion, celery, and garlic to enhance aroma and taste during cooking. This process yields a turkey with a seasoned, moist interior and subtle herbaceous notes.
The inclusion of a controlled brining step and herb butter layering is designed to keep the meat juicy and flavorful. Using aromatic vegetables during roasting supports a savory aroma without overpowering the natural turkey flavor, making this a balanced and thoughtful holiday centerpiece.
Ingredients
Turkey & Brine
- 1 turkey no larger than 12-14 pounds
- 1 gallon chicken broth
- 1 tablespoon black peppercorns whole
- ½ cup brown sugar or white sugar
- 1 cup kosher salt
- 5-6 cloves garlic smashed
- 1 tablespoon onion dehydrated
- 1 thyme large sprig, fresh
- 1 sage large sprig, fresh
- 1 rosemary large sprig, fresh
- 1 handful parsley fresh
- 8 cups water cold
- 8 cups ice
Herb Butter
- ¾ cup butter divided, salted
- 1 tablespoon sage chopped, fresh
Roasting
- ½ cup chicken broth
- 2-3 cloves garlic
- 1 apple chopped in half
- 1-2 onion chopped in half, small
- 4 talks celery cut into thirds
Instructions
- Defrost: About a week before you begin brining your turkey, place it in the refrigerator to defrost.
- Brine: The day before you roast your turkey, combine the chicken broth and the remaining brine ingredients (through the parsley) in a very large stockpot. Bring to a boil and then remove from heat and allow to cool to room temperature.
- Remove the packaging from the turkey. Remove the neck and giblets (be sure to check both the body and neck cavities) and reserve for later use if desired. Rinse the turkey in cool water and then place it in the 5-gallon bucket. Add the cold water and the ice cubes, then add the brine mixture. Stir to combine. Cover with the lid and then place in a cold place for up to 24 hours.
- Prepare to roast: When you're ready to roast your turkey, preheat the oven according to the directions on the roasting bag packaging (usually 350℉). Soften ½ cup butter and mix it with 1 tablespoon fresh sage, set aside.
- Remove from brine: Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan. Use your hands to loosen the skin over the breast. Spread handfuls of the sage butter between the breast and the skin, rubbing any excess over the outside of the skin.
- Add flavor: In a blender, combine ½ cup chicken broth, 2-3 cloves garlic, and ¼ cup melted butter until completely smooth. Use the flavor injector to inject the mixture all over the turkey. Slip any remaining rosemary and thyme sprigs under the skin.
- Stuff: Stuff the apple, onion, and celery into the cavity of the turkey. Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the roasting bag and roast until the thermometer registers 165 according to the roasting bag directions. When you've reached 165, remove the turkey from the oven and cut the bag away from the turkey. Allow it to stand for 15-20 minutes before slicing to allow the juices to redistribute and keep the turkey juice.
- Cool & Slice: When you've reached 165℉, remove the turkey from the oven and cut the bag away from the turkey. Allow it to stand for 15-20 minutes before slicing to allow the juices to redistribute and keep the turkey juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 8099mg | 337% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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