American Thanksgiving Roast Turkey
The centerpiece of Thanksgiving: a brined, herb-buttered roast turkey with crispy skin and juicy meat. The right technique makes all the difference.
Ingredients
- 12 lb turkey, thawed
- Brine: 1 cup salt, 1/2 cup sugar, 1 gallon water (brine 12-24 hours)
- Herb butter: 1 cup softened butter, 4 cloves garlic (minced), 2 tbsp each fresh sage, rosemary, thyme, salt, pepper
- 2 onions, 2 carrots, 2 celery stalks (for the cavity)
- 2 cups chicken broth
Instructions
-
1
Brine turkey 12-24 hours. Remove, rinse, pat very dry. Let air-dry in fridge 4-12 hours for crisp skin.
-
2
Preheat oven to 425°F. Loosen skin over breast and thighs. Slather herb butter under and over the skin.
-
3
Stuff cavity with onion, carrots, celery. Tie legs. Place on a rack in a roasting pan with broth in the bottom.
-
4
Roast at 425°F for 30 minutes, then reduce to 325°F. Roast about 13 minutes per pound total, or until thigh reaches 165°F (about 2.5-3 hours total). Tent with foil if browning too fast.
-
5
Rest at least 30 minutes before carving. Save pan drippings for gravy.
