Description

This Juicy Roast Turkey recipe features a flavorful brine, aromatic herbs, and a rich homemade gravy. The turkey is brined for tenderness, flavored with a garlic-soy butter, then slow-roasted to juicy perfection with a crispy skin. Accompanied by a savory turkey broth and luscious pan gravy, this method ensures a succulent centerpiece perfect for holiday feasts or special occasions.

Ingredients

Scale

For the Brine

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 water

For the Turkey

1 (10-12 pounds) turkey, fresh or fully 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 (peeled or unpeeled)
2 celery ribs, cut into 1-inch chunks
4 sprigs thyme
4 sprigs rosemary
A few sage leaves (optional)
1 to 1 ½ cups turkey or chicken stock

Turkey Broth (optional)

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)

For The Gravy

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 (optional)

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Instructions

Prepare the Brine: In a large non-reactive container, dissolve 1 cup salt and 1 cup brown sugar into 2 gallons of water. Add quartered oranges, lemons, apple, thyme, rosemary, peppercorns, and bay leaves. Stir until sugar is dissolved.
Brine the Turkey: Remove the neck and giblets from the turkey and reserve in a sealed container in the fridge. Remove any ties or pin feathers, rinse the turkey optionally under cold water, then fully submerge it in the brine. Cover and refrigerate for at least 4 hours or overnight.
Rinse and Dry: Remove the turkey from the brine and rinse thoroughly under cold running water to prevent excessive saltiness. Pat dry inside and out with paper towels and air dry for about 30 minutes if possible to help crisp the skin.
Preheat Oven: Set oven to 325°F (163°C).
Make Flavored Butter: Melt butter gently over low heat, add garlic cloves and soy sauce, stir and remove from heat.
Season the Turkey: Place the turkey breast side up in a large roasting pan. Season inside the cavity with salt and pepper. Stuff cavity with some onions, carrots, celery, lemon, thyme, rosemary, and sage. Place remaining vegetables and herbs under and around the turkey in the pan.
Apply Butter Under Skin: Carefully separate the skin from the breast meat using fingers. Spoon some melted flavored butter under the skin, especially around thighs. Brush remaining butter over the outside of the turkey. Season the skin with salt and pepper.
Prepare Turkey for Roasting: Tie drumsticks together with kitchen string and optionally tuck wings under the body. Flip turkey so breast side is down.
Initial Roast: Roast uncovered, breast side down, for 1 hour.
Make Turkey Broth: In a heavy saucepan, combine turkey neck, giblets (add liver in last 15 minutes), chopped onion, carrot, celery, bay leaf, water, and chicken stock. Bring to boil, then simmer 45-60 minutes until reduced to about 4 cups. Strain and reserve. Chop reserved neck meat and giblets for gravy if desired.
Flip and Continue Roasting: Remove turkey from oven, flip breast side up. Baste with ¼-½ cup turkey or chicken stock. Return to oven and roast uncovered for another 2 to 3 hours, basting every hour with turkey broth.
Check Doneness: Use an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone); turkey is done at 160°F (71°C). Remove from oven and tent with foil. Let rest 15-30 minutes before carving.
Make the Gravy: Pour pan juices into a glass measuring cup, skim fat. Place roasting pan on stovetop over medium heat or use a saucepan. Add white wine and deglaze by scraping browned bits. Add 3 cups reserved broth, bring to boil, then simmer.
Prepare Roux: Melt butter in a saucepan over medium-high heat. Whisk in flour and cook for 2-3 minutes stirring constantly.
Combine and Finish Gravy: Slowly whisk simmering broth mixture into roux and simmer over medium-low heat until thickened. Add chopped neck meat and giblets if desired. Season with salt and pepper to taste. Serve warm.
Serve Turkey: Carve turkey if desired and arrange on platter with fresh herbs and citrus garnishes. Serve with homemade gravy on the side.

Notes

If your turkey is larger and requires more brine, use ½ cup salt and ½ cup brown sugar per gallon of water.
Always rinse the turkey after brining to prevent excessive saltiness.
Pat turkey dry thoroughly; air drying in the fridge for a couple of hours enhances skin crispiness.
You can roast the turkey breast side up for the entire time if flipping is difficult or for very large birds.
If breast skin darkens too much, tent it with foil to avoid burning.
Basting with broth throughout cooking is important; use melted butter only in the last hour to promote golden skin.
Remove the turkey from the oven at 160°F; resting will raise temp to a safe 165°F.

Nutrition

Serving Size: 1 serving (approx. 10 oz cooked turkey with gravy)
Calories: 520
Sugar: 3 g
Sodium: 610 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 1.5 g
Protein: 55 g
Cholesterol: 165 mg