Thanksgiving Turkey
Brined, herb-roasted Thanksgiving turkey for the holiday
Brined, herb-roasted Thanksgiving turkey for the holiday
- 1 cup brown sugar
- 1/4 cup all-purpose flour
- brine:
- 1 cup salt
- 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
- salt and fresh ground pepper
- Carbohydrate 101.784616010506 g
- Cholesterol 537.498400833333 mg
- Fat 41.5733426034471 g
- Fiber 5.25773002974755 g
- Protein 171.943626211369 g
- Saturated Fat 17.8322213230041 g
- Serving Size 1 1 (1350g)
- Sodium 952.228856893117 mg
- Sugar 96.5268859807585 g
- Trans Fat 5.01648145625623 g
- Calories 1499 calories
Step-by-step
This brined turkey is the perfect centerpiece for your Thanksgiving table.
The brine keeps the turkey moist and flavorful, while the herbs and spices give it a delicious flavor. The turkey is roasted to perfection and is sure to be a hit with your guests.
- In a nonreactive container, dissolve the salt and sugar in 2 gallons of cold water.
- Add the oranges, lemons, thyme, and rosemary.
- Place the turkey in the brine, cover, and refrigerate 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.
