Print

Thanksgiving Turkey Juicy Flavorful Recipe for Perfection

Thanksgiving Turkey Juicy Flavorful
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe for a juicy, flavorful Thanksgiving turkey ensures a golden-brown, crispy skin and succulent meat, making it the perfect centerpiece for your holiday feast.

Ingredients

Scale
  • 1 (12-18 lb) whole turkey, thawed
  • For Brine (Optional):
  • 1 gallon vegetable broth
  • 1 cup kosher salt
  • 1/2 cup granulated sugar
  • 2 tbsp whole black peppercorns
  • 4–5 bay leaves
  • 1 orange, quartered
  • 1 head garlic, halved horizontally
  • A few sprigs fresh rosemary, thyme, and sage
  • 1–2 gallons cold water (as needed to submerge turkey)
  • For Herb Butter Rub:
  • ¾ cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp finely chopped fresh rosemary
  • 1 tbsp finely chopped fresh thyme
  • For Aromatic Cavity Stuffing:
  • 2 onions, quartered
  • 3 celery ribs, roughly chopped
  • 1 lemon, quartered
  • 1–2 sprigs fresh rosemary
  • 1–2 sprigs fresh thyme
  • 1–2 sprigs fresh sage
  • 1 head garlic, halved horizontally
  • For Basting:
  • 2 cups chicken or turkey broth
  • 1/2 cup non-alcoholic white cooking wine or chicken broth
  • 2 tbsp melted butter
  • Kosher salt and black pepper (for exterior seasoning)

Instructions

  1. Thaw turkey completely in the refrigerator (approx. 24 hours per 4-5 lbs). Remove neck and giblets from cavities.
  2. Prepare brine: In a large pot, combine vegetable broth, salt, sugar, peppercorns, bay leaves, quartered orange, halved garlic head, and fresh herb sprigs. Bring to a boil, stir until salt and sugar dissolve, then remove from heat and cool completely. Chill brine in the refrigerator for 4-6 hours or overnight. Once chilled, place the rinsed and dried turkey into a brining bag or bucket, pour chilled brine over it (add cold water if needed to submerge). Refrigerate for 12-24 hours. After brining, remove turkey, discard brine, rinse turkey thoroughly inside and out with cold water, and pat completely dry with paper towels. If not brining, simply rinse turkey and pat completely dry.
  3. Preheat oven to 425°F (220°C). Place a V-rack in a large roasting pan. In a medium bowl, combine softened unsalted butter with minced garlic, 1 tsp kosher salt, ½ tsp black pepper, chopped rosemary, and chopped thyme. Loosely stuff the turkey’s main cavity with quartered onions, chopped celery, quartered lemon, halved garlic head, and fresh herb sprigs. (These are for aroma, not for eating.)
  4. Carefully loosen the skin over the turkey breasts and thighs with your fingers. Spread about half of the prepared herb butter evenly under the skin. Rub the remaining herb butter generously all over the exterior of the turkey. Lightly sprinkle the exterior with extra kosher salt and black pepper. Optionally, truss the turkey for even cooking and presentation.
  5. Place the prepared turkey, breast-side up, on the V-rack in the roasting pan. Roast in the preheated 425°F (220°C) oven for 30-45 minutes to crisp and brown the skin.
  6. Reduce oven temperature to 325°F (160°C). Whisk together chicken/turkey broth, non-alcoholic white cooking wine (or additional broth), and melted butter for basting. Baste the turkey with this mixture and pan drippings every 45-60 minutes. If the breast skin begins to darken too much, loosely tent it with aluminum foil.
  7. Continue roasting until a meat thermometer inserted into the thickest part of the turkey thigh, breast, and wing joint (without touching bone) registers 165°F (74°C). Approximate total roasting time for a 12-18 lb turkey is 3 to 4.5 hours. Juices should run clear when pierced.
  8. Once cooked, transfer the turkey to a large cutting board or platter. Loosely tent with aluminum foil and let it rest for a minimum of 20-30 minutes (up to 45-60 minutes for larger birds). This crucial step allows the juices to redistribute, ensuring a tender, juicy turkey.
  9. After resting, carve the turkey by removing legs, thighs, and slicing the breast meat against the grain. Arrange beautifully on a platter and serve immediately.
  10. Collect pan drippings and pour into a fat separator. In the roasting pan on the stovetop over medium heat, make a roux with 1/4 cup separated fat (or butter) and 1/4 cup all-purpose flour. Whisk for 1-2 minutes. Deglaze the pan with 1/2 cup non-alcoholic white cooking wine (or broth), scraping up browned bits. Slowly whisk in 3-4 cups of defatted pan drippings (and/or additional broth). Simmer, whisking constantly, until thickened. Season with salt and pepper. Serve hot alongside your turkey.

Notes

    Nutrition

    Find it online: https://quizsavor.com/thanksgiving-turkey-juicy-flavorful/

    ×