Main Dishes
Thanksgiving Turkey
Description
THIS IS IT! The best Thanksgiving Turkey recipe. I’ve been roasting turkey for more than 15 years. This post combines the best of my learnings so you can master how to cook a turkey in the oven to be moist, succulent, and the star of your feast. It’s 100% doable and easier than you think!
Ingredients
- 1 14- to 16-pound turkey THAWED (see notes for other bird sizes, thawing, and be sure to plan ahead!!)
- 1 brine Dry Brine Turkey or wet Turkey Brine recipe (I use dry 99% of the time)
- 3 medium carrots scrubbed
- 2 red apples
- 1 large yellow onion
- 1 lemon
- 1 head garlic
- 8 sprigs fresh thyme
- 4 tablespoons (1/2 stick) unsalted butter melted
- Freshly ground black pepper
- 1 bottle of dry white wine such as Sauvingon Blanc or Pinot Girgio
Directions
- 1 to 3 days Before Roasting: Remove the neck and giblets from the turkey and discard or save for gravy. Brine the turkey, using either a wet brine or a dry brine (wet brine goal is 12 to 24 hours; dry brine goal is 24 to 48 hours; ANY brining is better than none).**
- 1 Day Before or the Morning of Roasting – Let the Skin Dry Out: For a wet brine – Remove the turkey from the brine and rinse thoroughly. Pat very dry with paper towels, then place on a rimmed baking sheet or shallow pan to catch any drips. Place in the refrigerator, uncovered. For a dry brine – Uncover the turkey (it will already be on a baking sheet) and return to the refrigerator. For both methods – Let the turkey sit uncovered in the fridge until you are ready to roast—a few hours if you uncovered it that morning, or for up to 24 hours. This step dries the skin, which is important in order for it to crisp. The skin will turn somewhat translucent as it sits.
- 1 Hour Before Roasting – Let Come to Room Temperature – Remove the turkey from the refrigerator and let stand at room temperature. Now is a good time to make sure you removed the plastic attachment from the legs.
- 30 Minutes Before Roasting – Preheat the Oven to 450°F – Place the rack in the lowest position and move or remove any other racks that are going to get in the turkey's way. Preheat to 450°F. Let it preheat for a good 20 to 30 minutes to make sure it's screamin' hot.
- Chop the Aromatics – If the carrots are large, cut them in half lengthwise, then chop into 1-inch pieces. Cut the apples, onion, and lemon into eights (no need to peel anything or to core the apple). Cut the head of garlic in half crosswise (that's horizontally through the cloves), then break each half into 4 big pieces (no need to peel).
- Stuff the Cavity – Stuff the turkey cavity with all of the thyme and about half each of the carrots, apples, onion, lemon, and garlic. Scatter the remaining carrots, apple, onion, lemon, and garlic in the bottom of a very large roasting pan.
