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Juicy Thanksgiving Whole Turkey

Learn how to make impossibly juicy, delicious whole turkey - and the secret to a good brine!
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Course Main Course
Cuisine American

Equipment

  • 1 large stockpot
  • 1 roasting pan (ideally with lid)

Ingredients
  

Brine

  • 1 cup kosher salt
  • ½ cup brown sugar
  • 1 tbsp whole peppercorns
  • 2 bay leaves
  • 2 tbsp montreal steak seasoning
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1-3 apples (halved)
  • 1 orange (sliced)
  • 1 cup apple cider vinegar
  • 2 cups apple juice
  • 2 cups water (plus ice)

Whole Turkey Roast

  • 1 turkey (see notes on cooktime for size)
  • 1 cup unsalted butter (softened)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 2 sprigs (one half chopped), the other reserved for innard
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh sage
  • 1 orange (halved)
  • 1 whole garlic (halved)
  • 1 small onion (halved)
  • 2 cups chicken broth (if you don't have broth - use water)
  • ¼ cup olive oil (optional)
  • ¼ cup butter, melted (optional)

Instructions
 

Brine

  • In a large pot, simmer the brine ingredients with half the water until the salt and sugar dissolve.
  • Cool it completely before adding your turkey. This is so important so the turkey doesn't grow any bacteria.
  • Add ice or cold water, then tuck your bird into the fridge overnight.

Whole Turkey Recipe

  • Preheat your oven to 375℉ (190℃).
  • After brining your turkey (preferably for 24 hours). Remove from pot and pat dry until tacky. Tie up the legs now, as it will be slippery with butter later.
  • In a small bowl mix butter, herbs, and spices and set aside.
  • In a separate small bowl mix melted butter + olive oil (optional but recommended).
  • Separate the skin of the turkey by gently massaging your hand along the edge and ensure that the separation goes all the way to the drumsticks + around the body, not just the breasts.
  • Spread 1/2 of the butter on the inside generously along the breasts, legs, and torso.
  • Then proceed to spread the butter overtop the turkey as well. I find it easier to pat the butter down at first, and then smooth it out so it does not clump.
  • Set the bird onto your roasting pan (for an extra juicy bird breast side down, but this is optional).
  • Cover with the lid and cook for 15 mins at 375℉ (190℃).
  • After 15 minutes the skin has siezed a little bit - reduce the heat to 350℉ (175℃) and proceed to cook 15 mins for every pound of bird you have. Removing the lid for the final 30 mins.
  • While the turkey cooks, continue to baste with your olive oil and butter blend (or alternatively scoop up spoonfuls of the broth from the pan and onto the turkey).
  • Cook until the thickest part of the bird (typically the breast) reads 165℉.
  • Remove the turkey from the oven and tent loosely with tinfoil. Allow to rest 30-45 minutes.
  • ENJOY! You deserve it!
Keyword thanksgiving, turkey