Description
This Juicy Roast Turkey recipe features a succulent, herb-infused turkey that is brined for maximum moisture and flavored with a savory herb butter. The brining process enhances juiciness, while the roasting delivers a golden brown, flavorful bird perfect for Thanksgiving or any festive feast. Served with a classic homemade gravy made from pan drippings and turkey broth, this recipe is both traditional and fool-proof.
Ingredients
Scale
Brine Ingredients
- 1 cup salt
- 1 cup brown sugar
- 2 oranges, quartered
- 2 lemons, quartered
- 1 apple, quartered
- 5 thyme sprigs
- 3 rosemary sprigs
- 1 tablespoon black peppercorns
- 2 bay leaves
- 2 gallons of water
Turkey Ingredients
- 1 (10-12 pounds) turkey, fresh or completely thawed
- 6 tablespoons unsalted butter
- 4 cloves garlic
- 2 teaspoons soy sauce
- Salt and pepper to taste
- 1 lemon, quartered
- 1 large onion, quartered
- 2 carrots, cut into 1-inch chunks (peeled or unpeeled)
- 2 celery ribs, cut into 1-inch chunks
- 4 sprigs of thyme
- 4 sprigs of rosemary
- A few sage leaves (optional)
- 1 to 1½ cups turkey or chicken stock
- Reserved turkey neck and giblets
Gravy Ingredients
- 1 small onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 small bay leaf
- 3 cups water
- 3 cups low salt chicken stock or broth (canned or homemade)
- ½ cup white wine
- 3 cups turkey broth or chicken broth, plus more if needed
- ¼ cup flour
- 4 tablespoons unsalted butter
- Freshly ground black pepper to taste
- Reserved cooked turkey neck meat and giblets (if desired)
Instructions
- Prepare the Brine: In a large container, combine 1 cup salt, 1 cup brown sugar, quartered oranges, lemons, apple, thyme sprigs, rosemary sprigs, black peppercorns, and bay leaves with 2 gallons of water. Stir until salt and sugar dissolve. Submerge the turkey fully in the brine and refrigerate for 12 to 24 hours.
- Preheat and Prepare Turkey: Remove turkey from brine and rinse thoroughly under cold water. Pat dry with paper towels. Preheat the oven to 325°F (163°C). Place the turkey on a roasting rack inside a roasting pan.
- Make Herb Butter: In a small bowl, soften butter and mix with minced garlic, soy sauce, salt, and pepper. Gently loosen turkey skin and rub half of the herb butter under the skin, distributing evenly over the breast and legs. Rub the remaining butter on the outside skin.
- Prepare Aromatics: Stuff the turkey cavity with quartered lemon, onion, carrots, celery, thyme, rosemary, and sage leaves if using. Tie legs together with kitchen twine and tuck wings under the body.
- Roast the Turkey: Pour 1 to 1½ cups of turkey or chicken stock into the roasting pan. Roast the turkey at 325°F, basting periodically with pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 3.5 to 4 hours for a 10-12 pound bird.
- Make the Gravy: While turkey roasts, prepare the stock. In a saucepan, combine chopped onion, carrot, celery, bay leaf, turkey neck and giblets, 3 cups water, and 3 cups low salt chicken stock. Simmer gently for about 1 hour to create rich broth. Strain and discard solids, reserving broth.
- Prepare Roux: In another pan, melt 4 tablespoons butter. Whisk in ¼ cup flour and cook over medium heat until golden brown. Slowly whisk in strained turkey broth and white wine, stirring constantly to prevent lumps.
- Finish Gravy: Simmer gravy until thickened to desired consistency. Add reserved cooked turkey neck meat and giblets if desired. Season with freshly ground black pepper and additional salt if needed.
- Rest and Serve: Remove turkey from oven, tent with foil, and let rest for 20-30 minutes before carving. Serve with freshly made gravy.
Notes
- This recipe has been perfected from years of catering experience, ensuring a fool-proof juicy roast turkey.
- Brining the turkey is key to ensuring excellent moisture and flavor.
- Using fresh herbs and aromatics inside and under the skin adds depth of flavor.
- Resting the turkey after roasting allows juices to redistribute for optimal tenderness.
- Make gravy from the pan drippings and homemade stock for a rich complement to the turkey.
Nutrition
- Serving Size: 1 serving
- Calories: 434 kcal
- Sugar: 47 g
- Sodium: 19556 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 30 mg
