The Perfect Roast Turkey
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 45 mins
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Additional Time
2 d
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Total Time
2 d 3 hrs 5 mins
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Servings
10 people
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Calories
243 kcal
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Course
Main Course
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Cuisine
American
The Perfect Roast Turkey
Description
The recipe for The Perfect Roast Turkey starts with a flavorful brine made by simmering apple cider with kosher salt, ground allspice, and fresh bay leaves, then diluting with water and additional cider. Submerging the turkey in this brine for 8 to 18 hours helps enhance juiciness and seasoning. After brining, the turkey is either air-chilled or refrigerated uncovered to dry the skin, aiding in crisping during cooking.
Fresh herbs including thyme, rosemary, and sage, along with onion wedges and lemon quarters, accompany the bird during roasting. The roasting process usually begins at a higher temperature before lowering to finish cooking, ensuring browned skin without drying the meat. The turkey is cooked until tender and served with accompanying turkey gravy.
The instructions include detailed thawing methods for frozen turkey, emphasizing food safety and timing. The recipe suggests selecting smaller turkeys for easier cooking and notes that if using stuffing, additional cooking time is required. Tips for monitoring skin color and protecting it with foil are provided to avoid over-browning. This approach delivers a seasonally appropriate roasted turkey with balanced moisture and flavor.
While air chilling is recommended for improved skin texture, it’s optional. Patting the turkey dry and managing oven temperature are key practical steps. The recipe covers multiple weight-based cooking times for accurate doneness according to turkey size, helping home cooks achieve consistent results without guesswork.
Ingredients
FOR THE BRINE
- 1 gallon apple cider divided
- 1½ cups kosher salt
- ¼ cup allspice ground
- 8 bay leaf fresh
- 1 gallon water
FOR THE TURKEY
- 1 lb turkey fresh, or if frozen, see NOTES
- ¼ cup canola oil or unsalted butter
- 1 large onion cut into wedges
- 1 large lemon quartered
- 3 prigs thyme fresh
- 3 prigs rosemary fresh
- 3 prigs sage fresh, or 12 leaves
- 2 cups chicken broth
- turkey gravy on the side
Instructions
Brining and Air Chilling the Turkey
- In a large stock pan, simmer 4 cups of the apple cider, Kosher salt, allspice, and bay leaves. Simmer for about 15 minutes, stirring often. Remove from heat and let cool.
- Add the remaining 3 quarts of cider and another gallon (4 quarts) of water. Stir making sure salt and allspice have mostly dissolved.
- Place a brining bag into a large roasting pan or an ice cooler. Place the turkey in it. Carefully pour the cooled brine into the bag. Seal the bag and then refrigerate for 8 to 18 hours.
- Place the turkey in the brining bag into your sink. Carefully remove the turkey from the brine and let it drain in the sink for a few minutes, holding it up so the excess liquid will fall from the cavity. Place on a baking sheet with a rack. Use paper towels to pat dry the turkey all over. Place back in the refrigerator for 12 to 24 hours.
- Either place in the fridge or cover the brine bag in the cooler with ice...and let rest for 24 hours.
Roast the Turkey
- Preheat the oven to 450°F.
- Tie the turkey legs together with kitchen twine. Rub canola oil (or butter) all over the turkey, about ¼ cup.
- Lightly salt and pepper the skin (not too much salt...it's already soaked in some salt from the brine). Stuff the cavity with onions, lemons, and fresh herbs. Place on a roasting rack in a large roasting pan, breast side up.
- Add the chicken stock to the pan (use the drippings for gravy, later).
- Place in the oven and bake for 30 minutes.
- After the 30 minutes, place a piece of aluminum foil that has been folded into a large triangle over the breast. Cover any other areas that are turning a dark brown. Insert the instant-read thermometer into the thickest part of the breast. Lower the oven temperature to 350°F.
- Roast until the internal temp reaches 162°F...about 2¼ hours for a 13 to 15 lb. bird.
- Remove from oven, cover with a large piece of foil, and let rest for at least 15 minutes. The turkey will stay warm for at least an hour. Place on a platter, carve, and serve with turkey gravy!
Notes
- Air chilling the turkey before roasting helps achieve a crispier skin but can be omitted if short on time.
- Monitor the turkey during roasting and cover any overly dark spots with foil to prevent burning.
- If you add stuffing inside the turkey, increase the cooking time by about 30 minutes to ensure proper doneness.
- Thaw frozen turkey in the refrigerator for about one day per 4-5 pounds, or use cold water or microwave thawing methods as outlined.
- Smaller turkeys are easier to cook evenly; consider roasting multiple small birds for larger groups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 48g | 16% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 185mg | 8% |
| Potassium | 485mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 15mg | 17% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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