Description
This Juicy Roast Turkey recipe features a perfectly brined and herb-butter-flavored turkey roasted to golden brown perfection. Infused with citrus, herbs, and a mouthwatering garlic butter, it delivers tender, flavorful meat ideal for Thanksgiving or any festive meal. The accompanying homemade gravy made from turkey drippings and broth enhances the rich taste, making it a fool-proof favorite to serve year after year.
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 and Herb Butter
- 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
- 2 celery ribs, cut into 1 inch chunks
- 4 sprigs thyme
- 4 sprigs rosemary
- A few sage leaves (optional)
Stock and Gravy Ingredients
- 1 to 1 ½ cup turkey or chicken stock
- Reserved turkey neck and giblets
- 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 pot, combine 1 cup salt, 1 cup brown sugar, quartered oranges, lemons, and apple, thyme sprigs, rosemary sprigs, black peppercorns, bay leaves, and 2 gallons water. Stir to dissolve and refrigerate until cold.
- Brine the turkey: Submerge the turkey in the cold brine solution. Cover and refrigerate for about 12-24 hours to allow the flavors to penetrate and to keep the turkey moist and juicy.
- Preheat the oven: Remove the turkey from brine, rinse well under cold water, and pat dry thoroughly. Preheat your oven to 325°F (163°C).
- Prepare herb butter: In a small bowl, mix softened unsalted butter with minced garlic, soy sauce, salt, and pepper. Loosen the turkey skin and spread this butter mixture evenly under the skin and over the turkey.
- Stuff the turkey cavity: Place the quartered lemon, onion, carrots, celery, thyme, rosemary sprigs, and optional sage leaves inside the turkey cavity for additional flavor.
- Roast the turkey: Place the turkey breast side up on a roasting rack inside a roasting pan. Roast in the preheated oven for approximately 3.5 to 4 hours (about 15 minutes per pound) or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Prepare stock for gravy: While the turkey roasts, combine reserved neck, giblets, chopped onion, carrot, celery, bay leaf and 3 cups water in a saucepan. Simmer gently, skimming foam off, for about 1 hour to make homemade stock. Strain and set aside.
- Make the gravy: After roasting, remove turkey and let it rest. Pour pan drippings into a saucepan. Add turkey stock, turkey broth, and white wine. Simmer, then whisk in flour mixed with butter to thicken. Season with freshly ground black pepper and adjust seasoning as needed. Add reserved cooked neck meat and giblets if desired for more flavor and texture.
- Serve: Carve the rested turkey and serve with the homemade gravy alongside your favorite sides for a delicious, classic holiday meal.
Notes
- This recipe is a tried-and-true classic, ideal for Thanksgiving or any special occasion where a juicy, flavorful roast turkey is desired.
- Brining the turkey is key to achieving moist, tender meat and depth of flavor.
- The herb butter adds a fragrant, savory crust and enhances juiciness.
- Making homemade gravy from the pan drippings and stock enriches the meal with authentic taste.
- Resting the turkey after roasting ensures juices redistribute for optimal tenderness.
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
