5.0 from 123 votes
The Best Thanksgiving Turkey
Hands-down the best Turkey for the holidays! Tender, juicy, flavorful results every time!
Prep Time
1 d
Additional Time
7 d
Total Time
8 d
Servings: 16 servings
Calories: 164 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Turkey & Brine
- 1 turkey no larger than 12-14 pounds
- 1 gallon chicken broth
- 1 tablespoon whole peppercorns
- ½ cup brown or white sugar
- 1 cup kosher salt
- 5-6 cloves garlic smashed
- 1 tablespoon dehydrated onion
- 1 thyme, fresh large sprig
- 1 sage, fresh large sprig
- 1 rosemary, fresh large sprig
- 1 handful parsley, fresh
- 8 cups cold water
- 8 cups ice
Herb Butter
- ¾ cup salted butter divided
- 1 tablespoon sage, fresh chopped
Roasting
- ½ cup chicken broth
- 2-3 cloves garlic
- 1 apple chopped in half
- 1-2 small onions chopped in half
- 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.
Cup of Yum
Nutrition Information
Calories
164kcal
(8%)
Carbohydrates
4g
(1%)
Protein
10g
(20%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
58mg
(19%)
Sodium
8099mg
(337%)
Potassium
222mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
350IU
(7%)
Vitamin C
2mg
(2%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 164
% 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.