Best Roasted Turkey

Total prep time: 30 to 40 minutes

Yield: Depends on size

Brine time: 1 to 2 days
Can be frozen
Cook time: 15 minutes per pound
INGREDIENTS

Brine

  • 1 whole turkey
  • 1 cup salt
  • 1 cup brown sugar
  • 4 or 5 bay leaves
  • 2 tablespoons whole black pepper
  • 2 tablespoons whole coriander seeds
  • 1 tablespoon dried juniper berries
  • 1 l apple cider vinegar
  • water

Turkey 

  • About 3 tablespoons butter
  • Fresh poultry herb blend (2 to 3 twigs each)
    • Thyme
    • Sage
    • Rosemary
  • 2 to 3 teaspoons salt
  • Fresh ground pepper
  • 3 to 4 citrus of your choice,
    • Lemon
    • Orange
    • Clementine, tangerine or mandarin
  • Salt
  • Ground black pepper
  • 1/4 to 1/2 cup white wine (for basting)
Gravy
  • 1 tablespoon butter
  • 1 tablespoon flour
  • Turkey drippings
  • 1 cup of chicken stock
  • extra seasoning if needed: salt, pepper, garlic powder, sugar
TIPS and thoughts
  • Frozen turkey: start 4 days ahead!
  • Fresh turkey: start 2 days ahead!
  • Fridge space saver: Keep your turkey in a cold area (around
    1-3° C). Use a cooler or a large bucket with ice, ice packs or snow that you keep in a cool area. Make sure you change your ice/snow every day.
  • I usually make a 14 lbs turkey for 6 + leftovers. The cook time for my oven is around 2.5 to 3 hours,
  • Where to get a large plastic bag for brining:
    • If it came in a large bag try to save it.
    • Your butcher might be able to help.
    • Large storage Ziploc bag.
    • Specialty stores and Amazon.
  • Skin getting too dark too fast? Put aluminum foil to wrap the wings or loosely cover the dark sections to prevent them from burning.
  • No turkey baster? Use a large spoon to scoop the pan drippings.
  •  Roasting pan:
    • Disposable aluminum pan: place the pan on a large baking sheet first. Those pans tend to bend, tear and warp. 
    • Roasting pan: I find the best ones have a roasting rack to elevate the turkey. It gives you a nice even roast, and easier access to the drippings for basting.
STEPS

Brine

  1. If turkey is frozen, allow it to thaw before brining.
  2. In a large plastic bag, place turkey and add all brine ingredients.
    • Add enough water to cover turkey.
    • Seal bag.
  3. Brine in a cold area for 1 to 2 days.

Turkey day

  1. Lower or remove racks you don’t need in oven so you can fit the turkey.
  2. Preheat oven to 325° F.
  3. Carefully remove turkey from brine and pat dry.
  4. Add little pieces of butter and spread it all over the turkey, inside and between skin and breasts flesh.
    • Gently press your hand between the skin and flesh starting at the butt end. The two should separate fairly easily. Be careful not to tear the skin. 
  5. Salt and pepper turkey inside and on the skin.
  6. Stuff herbs inside the turkey.
  7. Cut citrus in quarters and stuff them in the turkey. Do not over press them in.
  8. Place turkey in a large roasting pan and put in oven.
  9. Baste every 20 minutes or so.
    • The first basting or two has little pan drippings so you may pour some white wine on the turkey.
    • After that, you should get enough drippings from the bottom of the pan for basting.
  10.  Cook turkey until it reaches 165° F
    • Using a thermometer, check the innermost part of the thigh and the thickest part of the breast.
  11. Remove from oven and cover with aluminum foil. 
  12. Let stand for 20 minutes for juices to set before carving.

Gravy

  1. Place saucepan over low to medium heat. 
  2. Add butter and flour and cook for a minute or so.
  3. Pour the drippings into a saucepan.
    • Don’t worry about little bits. You will strain them later.
  4. Whisk together.
  5. Pour stock in and allow to thicken while stirring or whisking.
  6.  Taste gravy as it thickens to adjust seasoning, add only a little bit at the time.
    • Too acid? Add sugar, honey or maple syrup.
    • Too salty? Add wine or lemon juice.
    • Too bland? Season with salt, pepper, garlic powder, thyme, rosemary or sage.
  7.  Strain gravy and serve.