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Perfect Roast Turkey

Perfect Roast Turkey

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If you’re searching for an impressive centerpiece for your next family gathering, look no further than the Perfect Roast Turkey. This timeless recipe melds succulent flavors with straightforward preparation, making it ideal for any occasion—be it a holiday feast or a cozy weekend dinner. Brined with aromatic herbs and spices, this turkey is designed to be juicy and flavorful, ensuring memorable moments at the table.

Ingredients

Scale
  • 1 turkey, 12-14 pounds
  • 1 cup kosher salt
  • 1 cup packed brown sugar
  • 1 tablespoon black peppercorns
  • 1 teaspoon whole allspice berries
  • 1 teaspoon juniper berries
  • 1 large or two small fresh rosemary sprigs
  • 6 whole large fresh sage leaves
  • 2 good sized sprigs fresh thyme
  • 2 whole bay leaves
  • 3 whole medium garlic cloves, crushed
  • Peel of one large naval orange
  • 1 large apple, chopped or crushed fine (core and all)
  • 2 quarts vegetable stock
  • 1 gallon of ice water, or more as needed to cover turkey during the brining process
  • 2 stalks of celery with leaves, roughly cut
  • 2 large carrots, cleaned but not peeled with tops trimmed off, roughly cut
  • 1 medium onion, peeled and roughly cut
  • 2 quarts chicken stock
  • 1 bunch parsley, with stems
  • 3 tablespoons butter, melted
  • 1 tablespoon kosher salt

Instructions

  1. Brine the turkey: Combine kosher salt, brown sugar, peppercorns, allspice berries, juniper berries, fresh herbs, garlic cloves, orange peel, chopped apple, vegetable stock, and ice water in a large pot. Submerge the turkey and let it soak overnight.
  2. Preheat oven to 325°F (165°C). Remove turkey from brine and rinse under cold water. Pat dry.
  3. Stuff cavity with celery, carrots, onion, and parsley.
  4. Brush turkey skin with melted butter and sprinkle with kosher salt.
  5. Roast in the preheated oven for about 2 hours and 30 minutes until golden brown and cooked through (internal temperature reaches 165°F/75°C).
  6. Let rest for 20-30 minutes before carving.

Nutrition