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RECIPE
18 INGREDIENTS 16 STEPS 13hr 50min

My Favorite Roast Turkey

4.5
2 Ratings
If I were to one day write a holiday-inspired cook book, this is the Thanksgiving turkey recipe I’d share. The skin is crispy, the meat is juicy, and the subtle smells and flavor of the aromatics are just down right comforting.
My Favorite Roast Turkey Recipe | SideChef
If I were to one day write a holiday-inspired cook book, this is the Thanksgiving turkey recipe I’d share. The skin is crispy, the meat is juicy, and the subtle smells and flavor of the aromatics are just down right comforting.
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
13hr 50min
Total Time
10hr 30min
Active Time
$4.97
Cost Per Serving

Ingredients

Servings
12
US / METRIC
14 lb
Whole Turkey , thawed

Brine

1/2 cup
Brown Sugar
16 cups
Chicken Stock
1/2 tsp
Ground Allspice
or 1 1/2 teaspoon Allspice Berries
16 cups
Water
heavily salted

Aromatics

1
Red Apple , sliced
1/2
Onion , sliced
1
Cinnamon Stick
1 cup
Water
as needed
as needed

Compound Butter

1/3 cup
Butter , softened
2 Tbsp
Fresh Parsley , chopped
1
Lemon , juiced
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
974
FAT
39.8 g
PROTEIN
122.8 g
CARBS
23.5 g

Author's Notes

You can make butter in advance and store in the freezer. Easiest way is to form a log on plastic wrap, cover, and freeze.

Cooking Instructions

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Step 1
Begin thawing the Whole Turkey (14 lb) 2-3 days prior in the refrigerator, or in a cooler kept at 38 degrees F (3 degrees C).
Step 2
Combine the Chicken Stock (16 cups) , Kosher Salt (1 cup) , Brown Sugar (1/2 cup) , Black Peppercorns (1 Tbsp) , and Ground Allspice (1/2 tsp) in a large stock pot. Bring to a boil, stirring often to dissolve the solids.
Step 3
Remove from the heat, cool to room temperature, and refrigerate. This should take one hour to cool.
Step 4
Combine the brine and Water (16 cups) in a 5-gallon bucket. Place the turkey (innards removed) breast side down. If the turkey is not submerged you can weigh it down.
Step 5
Refrigerate for 8-16 hours, turning the bird halfway once.
Step 6
After brining, remove the turkey, discard the brine, and rinse inside & out with cold water. Pat dry with a paper towel and sit room temperature for 2 hours before roasting.
Step 7
When ready to roast, preheat oven to 500 degrees F (260 degrees C).
Step 8
Prepare the aromatics. Combine the Red Apple (1) , Onion (1/2) , Cinnamon Stick (1) and Water (1 cup) and microwave for 5 minutes. Remove the solids (discard the water) and combine with the Fresh Rosemary (2 sprigs) and Sage Leaves (6) . Stuff inside the turkey cavity.
Step 9
Prepare the butter. Mix together the Butter (1/3 cup) , Fresh Parsley (2 Tbsp) , juice of the Lemon (1) , and Ground Black Pepper (1/4 tsp) until the herbs are evenly distributed. This can be done in a processor or stand mixer.
Step 10
A tablespoon at a time, rub the butter under the skin of the breast and thigh for 3 tablespoons. Reserve remaining butter for basting.
Step 11
Tuck the wings under the bird, tie the legs with kitchen twine, and coat the skin liberally with Olive Oil (as needed) .
Step 12
Roast on lowest level of the oven for 30 minutes.
Step 13
Reduce the oven to 350 degrees F (180 degrees C), remove the turkey (or slide out the oven grate) to dollop the remaining butter over the skin. Cover loosely with a foil triangle if the skin is getting dark.
Step 14
Continue to roast for 2 more hours, until a thermometer registers to 165 degrees F (75 degrees C) in the inner-ward thigh or thickest part of the breast.
Step 15
Allow to rest 15 minutes before carving.
Step 16
Stuff the cavity with fresh herbs and orange slices for presentation.

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Nutrition Per Serving
Calories
974
% Daily Value*
Fat
39.8 g
51%
Saturated Fat
12.6 g
63%
Trans Fat
0.3 g
--
Cholesterol
406.7 mg
136%
Carbohydrates
23.5 g
9%
Fiber
0.5 g
2%
Sugars
15.8 g
--
Protein
122.8 g
246%
Sodium
11058.7 mg
481%
Vitamin D
1.6 µg
8%
Calcium
111.6 mg
9%
Iron
5.3 mg
29%
Potassium
1554.2 mg
33%
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