Thanksgiving Turkey

Thanksgiving Turkey

Ready in 12 minutes
53 review(s) averaging 4.6. 87% would make again

Top-ranked recipe named "Thanksgiving Turkey"

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Brined, herb-roasted Thanksgiving turkey for the holiday. I was never thrilled about turkey at Thanksgiving. One year, I was in charge of the bird and bound and determined I would make it really well. After trying this recipe I feel in love with Thanksgiving turkey and will never do it any other way. It was so moist, everyone loved it. I wish I had some now!

"Cooked a turkey for the first time on thanksgiving and used this recipe. I consider myself an above average cook but always avoided cooking turkey due to the fact that my wife does not like it. I brined it for 24 he's and then cooked it with Alton Browns instructions. Came out perfect!!!! My wife raved about it. No leftovers! She even asked me to cook it again for Christmas!!! Definitely a keeper!"

- Jkohlerdc

Ingredients

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Brine:
1 cup Salt
1 cup Brown sugar
2 oranges; quartered
2 lemons; quartered
6 sprigs thyme
4 sprigs rosemary
10 pound turkey; (up to 12-pound)
1 large orange; cut into 1/8ths
4 tbsp unsalted butter; at room temperature
Salt and pepper
1 large yellow onion; cut into 1/8ths
1 stalk celery; cut into 1-inch pieces
1 large carrot; cut into 1-inch pieces
2 Bay Leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch Sage
3 sprigs parsley
1 1/2 cups chicken or turkey stock; for basting, (up to 2)
Turkey; Broth:
1 tablespoon Vegetable oil
1 Reserved turkey neck and giblets
1 large carrot; coarsely chopped
1 onion; coarsely chopped
1 large stalk celery; coarsely chopped
1 small Bay leaf
3 cups turkey stock; chicken stock, or canned low-salt chicken broth
3 cups Water
Gravy:
4 cups turkey broth
1 cup Dry white wine
4 tbsp unsalted butter
1/4 cup All-purpose flour
Salt and fresh ground pepper

Original recipe makes 6 Servings

 

Preparation

For the Brine:

Directions

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the turkey broth:

Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

For the pan gravy:

Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.

Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.

Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. Have a great holiday!

Slice and serve guests with desired sides.

Notes

Loved it best turkey I've ever had. Couldn't wait for it to hit the table I just kept eating it.

Credits

Added on Award Medal
Verified by Tammylucas

photo by stevemur stevemur

This was my first Turkey EVER!!! My friends where impressed as I am only about 1 year into this cooking "thing". I even have ideas about how I may modify this recipe...but not much because it was the BOOM!! photo by BriCoDC BriCoDC

A 20 lbs turkey in brine, in a 4 quart zip lock bag, in the roasting pan works very well! Same amount of brine. No more brine added. Breat side down. Works very very well. photo by mpau0516 mpau0516

Calories Per Serving: 1553 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"If you have leftovers, I suggest making this  " stevemur stevemur

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " Firebyrd Firebyrd

"Personally, I prefer making it this way  A dressing of sausage, apricots and pecans complements this roasted turkey breast and makes for the perfect holiday dinner." Firebyrd Firebyrd

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " Firebyrd Firebyrd

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " Firebyrd Firebyrd

"I recommend following it with this recipe  Don't let the name of this dessert scare you off! It's called a Dump Cake because of the method of creating it. You literally are "dumping" one ingredient right on top of the other, making it very simple and quick to assemble. It really DOES taste & look like an upside down pumpkin pecan pie--all the flavors & textures topped with a sweet and slightly crunchy topping--without all of the work!" Firebyrd Firebyrd

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Reviews for Thanksgiving Turkey All 53 reviews

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Reviews

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This is really great. I love turkey.
bestlova 4 months ago
I forgot to mention I brined it for about 30 hours in a cooler and just kept draining the water and adding more ice around the bag that contained the turkey.
_AshlynNicole 11 month ago
Cooked a turkey for the first time on thanksgiving and used this recipe. I consider myself an above average cook but always avoided cooking turkey due to the fact that my wife does not like it. I brined it for 24 he's and then cooked it with Alton Browns instructions. Came out perfect!!!! My wife raved about it. No leftovers! She even asked me to cook it again for Christmas!!! Definitely a keeper!
Jkohlerdc 11 month ago
Great recipe. Worth the effort. My new Thanksgiving recipe.
matthover 11 month ago
I made this yesterday for Thanksgiving; 13 guests, 26 pound turkey. Barely any left overs for two turkey sandwiches. It was the most succulent turkey EVER. Definitely watch your cooking time, mine was done in 4 hours- so juicy, it was unbelievable!!. No gravy needed, definitely a must any time turkey is made! YUMMMMM!
Akindergar10 12 months ago
I helped my aunt make this..OMG it was WAAAY too much work for a very mediocre result! As for the gravy it simply didn't happen. I ended up going to the store to buy some canned stuff. I'm making my turkey tomorrow, but it won't be with this recipe.
KendraCooks 12 months ago
I made this today and followed the directions precisely. I have NEVER received so many compliments before! Even my picky eaters gobbled this down and then asked for seconds. Everyone was so surprised about how juicy it was! Thank you for posting this recipe!!!
KattBluu 12 months ago
Making this for the second time this year. We love it! Thanks for making me feel like a master chef!
Healthymommy 1 year ago
I just have a question it says 10-12 lbs turkey I have 19.38 lbs turkey!!! Help!!!
luvthyfamily 1 year ago
potsie1956 1 year ago
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