Good Eats Roast Turkey
Tender, juicy, and packed with flavor, the "Good Eats Roast Turkey" is a Thanksgiving centerpiece that shines with its foolproof brining technique and herb-infused butter. This recipe begins with a simple yet transformative brine of vegetable stock, salt, brown sugar, and ice water, ensuring every bite is moist and savory. Aromatic herbs like rosemary, sage, and thyme are blended into rich melted butter and brushed generously over the bird, while a mix of vegetables stuffed inside the cavity adds depth to the flavor. Roasting at high heat followed by a gradual reduction locks in golden crispness while basting keeps the turkey succulent throughout. Perfectly suited for festive gatherings, this roast turkey recipe delivers consistent, show-stopping results that will have your guests asking for seconds. Keywords: roast turkey recipe, brined turkey, Thanksgiving turkey, moist turkey recipe, herb butter turkey
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Recipe Information
Ingredients
- 14 pounds Turkey
- 0.5 cups Salt
- 0.5 cups Brown sugar
- 1 gallon Vegetable stock
- 1 gallon Ice water
- 0.5 cups Unsalted butter
- 2 sprigs Fresh rosemary
- 4 leaves Fresh sage
- 1 teaspoon Fresh thyme
- 1 teaspoon Black pepper
- 1 whole Onion
- 2 whole Carrot
- 2 whole Celery stalks
- 4 cups Water
Instructions
Thaw the turkey completely if frozen (this process may take 2-3 days in the refrigerator).
Prepare the brine by combining the vegetable stock, salt, and brown sugar in a large pot over medium heat. Stir until the salt and sugar completely dissolve. Remove from heat and let cool.
Place the thawed turkey in a large brining bag or clean cooler. Add the cooled brine and enough ice water to cover the turkey completely. Refrigerate for 12-16 hours, turning the turkey occasionally to ensure even brining.
Preheat the oven to 425°F (220°C) on the day of roasting.
Remove the turkey from the brine and rinse thoroughly under cold water. Pat the turkey dry with paper towels and place it on a roasting rack set inside a large roasting pan.
Melt the butter in a small saucepan and stir in the chopped rosemary, sage, and thyme. Brush this herbed butter all over the turkey, including under the skin wherever possible.
Stuff the turkey cavity with the onion (quartered), carrots (cut into chunks), and celery stalks (cut into chunks). Scatter any remaining vegetables around the pan.
Tie the turkey's legs together with kitchen twine and tuck the wings under the body. Season the turkey with black pepper.
Pour the water into the bottom of the roasting pan to prevent drippings from burning.
Roast the turkey at 425°F (220°C) for 30 minutes, then reduce the oven temperature to 350°F (175°C). Continue roasting for 2.5-3 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the turkey every 30 minutes with the pan drippings.
Once the turkey is cooked, remove it from the oven and tent it loosely with aluminum foil. Let it rest for 30 minutes before carving to allow the juices to redistribute.
Carve the turkey and serve with your favorite sides. Enjoy your delicious roast turkey!
Nutrition Facts
Calories |
11679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.1 g | 333% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 44.8 g | ||
| Cholesterol | 5085 mg | 1695% | |
| Sodium | 85062 mg | 3698% | |
| Total Carbohydrate | 381.0 g | 139% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 188.0 g | ||
| Protein | 1900.4 g | 3801% | |
| Vitamin D | 20.5 mcg | 103% | |
| Calcium | 1602 mg | 123% | |
| Iron | 63.7 mg | 354% | |
| Potassium | 23700 mg | 504% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
