Thanksgiving Turkey

Table of Contents

Prep: 15 minutes

Cook: 3 hours

Resting Time: 20 minutes

Total: 3 hours 35 minutes

2 gallons Water
2 1/2 cups Kosher salt
12 lb Whole turkey (or adjust servings above for a larger or smaller one; thawed completely)
1/2 cup Unsalted butter (softened at room temperature)
1 tbsp Fresh sage (chopped finely)
1 tbsp Fresh rosemary (chopped finely)
1 tbsp Fresh thyme (leaves only)
6 cloves Garlic (minced)
1 tsp Lemon zest
1/2 tbsp Sea salt
1/2 tsp Black pepper

In a large stock pot (big enough to fit the turkey), stir together 2 gallons (7.5 L) of water and 2 1/2 cups (128 g) kosher salt. Remove the neck and giblets from the cavity, then submerge the turkey in the brine. Refrigerate for 10 to 12 hours.
When the turkey is done brining, drain the water and pat dry with paper towels. Place the turkey onto a roasting pan with a roasting rack.

Position the oven rack on a low position, so that there is enough room for the turkey. (The top of the turkey should end up just slightly higher than the middle when placed in the oven later.) Preheat the oven to 350 degrees F (177 degrees F).
In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
Gently run your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over. Rub some butter in the cavity, too. Tuck the wings underneath the back to prevent burning.
Tuck the wings underneath the back of the turkey, to prevent the wing tips from burning. Tuck the ends of the legs under the skin at the bottom, or tie together with kitchen twine.

Place your Thanksgiving turkey in the oven. Roast for 45 minutes uncovered, or until the top is golden.
Insert a probe thermometer into the thickest part of the turkey breast or thigh. Cover the turkey loosely with foil. Return to the oven and roast until it reaches 155 degrees F (my recommended temp for the juiciest turkey — don’t worry, it will reach 165 degrees F in the next step!). If you don’t have a probe, a regular meat thermometer like this will work — you’ll just need to check. The total roasting time, including the time covered and uncovered, is 12-16 minutes per pound. For example, for a 12-pound turkey like mine, it takes 45 minutes uncovered followed by 2 1/4 hours covered. See my time chart in the post above to get the time for your turkey weight!
Remove the roasted turkey from the oven. Leave it covered in foil and let it rest for about 20 minutes before carving. The internal temperature will rise to 165-170 degrees F.

Serving size: 1 pound per person including bone weight, or about 6 oz of cooked, boneless turkey

Thawing time: Plan for 24 hours in the fridge for every 4-5 pounds of turkey. See handy thaw time chart.
Brining time and salt amount: You need more salt than you think, 6% of the water weight. See brine chart for the perfect ratio that will make your turkey juicy.
Roasting time by weight: Thanksgiving turkey recipe takes 12-16 minutes per pound for unstuffed and 14-18 minutes per pound if you add stuffing. See turkey roasting time chart for times by weight! Highly recommend a probe thermometer. Aim for 155°F in the thickest part of the breast or thigh, and it will come to at least 165°F while resting.
Tips for juicy results: Don’t miss the recipe tips!
Storing leftovers: Keep in the fridge for 3-5 days, or freeze for up to 3 months.
Reheating: It is recommended warming your leftovers carved into smaller pieces. Place in a baking dish with a little broth, cover in foil, and heat in the oven at 325°F.
Leftovers: Check out recipes for leftovers: turkey casserole, turkey soup, and turkey salad, plus more leftover ideas, including how to make stock with the carcass!

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