This is our go to turkey recipe for Thanksgiving that turns out perfectly juicy and delicious every time!
Ingredients
- 1 whole turkey (14-19 pounds)
- 2 cups Poultry Brine
- 4 cloves garlic, smashed
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, peeled and quartered
- 3 sticks butter, room temperature
- 1/2 cup chopped fresh rosemary
- 1 tablespoon salt
- 1 quart chicken stock
- Brine bag
- Kitchen twine
Instructions
- Make the brine 2-3 days before serving. Combine the Poultry Brine with 8 quarts of cold water, carrots, celery, onions and garlic in a brine bag. Immerse the turkey breast side down and refrigerate.
- Remove the turkey from the brine the night before serving and pat it thoroughly dry with paper towels. Combine the butter, salt and rosemary in a small bowl. Work the butter under the skin of the turkey and massage it in to the breast and legs. Tie the legs together and over the breast. Place the turkey on a sheet tray and refrigerate overnight uncovered.
- Take the turkey out of the fridge 1 hour before cooking. Preheat the oven to 450 degrees. Place the turkey on a roasting pan and add the chicken stock to the pan. Transfer to the oven for 40 minutes until the skin begins to brown.
- Lower the heat to 325 degrees. Baste the turkey every 30 minutes. Tent the turkey with foil when it gets golden brown.
- Remove the turkey from the oven when the internal temperature in the thickest part (between the breast and thigh) reaches 165 degrees (13-15 minutes per pound). Rest for 30-60 minutes covered loosely with foil before slicing.
Takes about 4 hours (plus brining time)
Serves 10-12
