The Best Thanksgiving Turkey Recipe | Juicy and Perfect Every Time
This juicy Thanksgiving turkey is brined, seasoned with herb butter, stuffed with fresh aromatics, and roasted until perfectly golden brown. Follow these simple steps for a moist, flavorful turkey with crispy skin every time.
- Prep Time: 24 Hours
- Cook Time: 4 Hours
- Total Time: 28 hours
- Yield: 12 SERVINGS 1x
- Category: CHRISTMAS, HOLIDAYS, Thanksgiving
- Method: Roasting
- Cuisine: Holiday Recipes
Ingredients
Scale
For the Brine
- 1 whole turkey (12-14 pounds)
- 2 gallons cold water
- 1 cup kosher salt
- 1 cup brown sugar
- 2 oranges, sliced
- 2 lemons, sliced
- 8 cloves garlic, smashed
- 2 tablespoons black peppercorns
- 4 bay leaves
- 4 sprigs rosemary
- 4 sprigs thyme
- 1 tablespoon whole cloves (optional)
For the Turkey
- 1 cup unsalted butter, softened
- 2 tablespoons chopped rosemary
- 2 tablespoons chopped thyme
- 1 tablespoon chopped sage
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For the Cavity
- 1 apple, quartered
- 1 onion, quartered
- 1 orange, quartered
- 6 cloves garlic
- Fresh rosemary
- Fresh thyme
- Fresh sage
Instructions
- In a large food-safe container, combine water, salt, brown sugar, oranges, lemons, garlic, peppercorns, bay leaves, rosemary, thyme, and cloves. Stir until dissolved.
- Submerge the turkey in the brine and refrigerate for 18-24 hours.
- Remove the turkey from the brine and pat completely dry with paper towels.
- Allow the turkey to sit uncovered in the refrigerator for 2-4 hours if possible to help dry the skin.
- Preheat the oven to 325°F.
- In a bowl, combine softened butter, rosemary, thyme, sage, garlic powder, onion powder, salt, and pepper.
- Gently loosen the skin over the breast and spread half of the butter mixture underneath. Rub the remaining butter mixture all over the outside of the turkey.
- Fill the cavity with the apple, onion, orange, garlic, rosemary, thyme, and sage.
- Place the turkey breast-side up on a roasting rack in a roasting pan.
- Roast until the thickest part of the thigh reaches 165°F. A 12-14 pound turkey typically takes about 3½ to 4 hours.
- If the skin browns too quickly, loosely tent with foil.
- Remove from the oven and let rest for 30-45 minutes before carving.
Notes
- Always use a meat thermometer for accurate results.
- Brining is the key to juicy turkey meat.
- Letting the turkey rest before carving keeps the meat moist.
- For extra flavor, place herb butter under the skin before roasting.
- Leftover turkey can be used in soups, casseroles, sandwiches, and pot pies.
Equipment
- Roasting Pan
- Roasting Rack
- Meat Thermometer
- Large Brining Bag or Bucket
- Paper Towels
- Carving Knife