Oven Roasted Turkey
We mostly cook a whole turkey once a year, so let's do it right. For this recipe we brine the meat to ensure juiciness and we dry the skin over night for that crispy skin you will love.
Prep
Measure and Combine the Brine Ingredients
Make sure your water is as hot as possible but not boiling (you can use a kettle). Whisk all ingredients in container and add to a brining bag or large vessel.
- Water(hot)3 quarts
- Kosher Salt1 ½ cups
- Brown Sugar1 cup
- Bay Leaf3
- Thyme5 sprigs
- Garlic Clove(crushed)6
- Black Peppercorns2 Tbsps.
Cool the Brine
Pour the cold water into the warm brine base and stir well to combine. Set aside.
- Water(cold)4 quarts
Clean and Brine the Turkey
Remove the gizzards and drain any liquid in the cavity. Place the turkey in the brine, making sure the breast is fully submerge. Transfer the turkey to the fridge and brine between 6 to 12 hours.
Cooking Steps
1. Remove the Turkey from the Brine
Discard the brine and place the turkey breast side up on a baking sheet lined with a clean lint free towel. Dry the skin well and return to the fridge over night. A nice dry skin will result in a crispy and golden brown juicy turkey.
2. Preheat the Oven and Mix the Sage Butter
Now that the turkey has dried over night, set the oven to 450°F/ 225°C (high) bake (not convection) and adjust the rack one shelf below the middle. While the oven preheats, mix the sage butter and set aside.
- Fresh Sage(finely chopped)10
- Unsalted Butter(softened)½ cup
- Kosher Salt2 tsps.
- Black Pepper(freshly cracked)20 turns
- Garlic Powder2 tsps.
3. Prepare the Basting Liquid
Mix well and set aside.
- Unsalted Butter(melted)½ cup
- White Wine(room temperature)½ cup
- Garlic Powder1 tsp.
4. Transfer and Truss the Turkey
Transfer the turkey breast side up to a deep roasting pan with a rack. Pinch the extra skin from the neck back and fasten with 3 toothpicks so the skin is taught. Flip the tips of the wings on themselves towards the back as shown in the video, then tie the legs together with kitchen twine.
5. Prepare the Turkey for Roasting
Rub the sage butter over the skin of the turkey and fill the cavity with the aromatics. Cover the breast with tin foil making sure it doesn't cover the thighs and legs.
- Orange(halved)1
- Garlic Head(halved)1
- Parsley Leaves20
- Bay Leaf1
- Sage Butterall
6. Begin Roasting the Turkey
Roast the turkey for 30 minutes to begin with.
7. Continue Roasting the Turkey
Reduce the temperature to 350°F/ 176°C and continue roasting for 1 hour, basting every 20 minutes.
8. Remove the Foil and Continue Roasting
Once the foil is removed, continue roasting the turkey for 30 minutes and baste the turkey every 15 minutes.
9. Check the Temperature and Remove the Turkey
Insert a thermometer at the thickest part of the thigh making sure not to hit the bone. The turkey is done when the internal temperature reaches 165°F/ 75°C. If you need more time, continue roasting and basting in 15 minutes intervals until you reach the desired temperature. If your turkey is ready, remove from the oven and turn the heat off.
10. Rest the Turkey and Serve Warm
Allow the turkey to rest for 10 minutes before serving. Enjoy for Thanksgiving, family feasts or dinner parties with your favorite sides.
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