Greatest of All Time Roast Turkey
It's a big bird. It's usually dry. It doesn't have to be. Brine the damn thing, roast it hot, then cool, then hot again. It's Thanksgiving—try not to screw it up.
Prep: 3 daysCook: 4 hoursServes 12
Turkey Prep & Brine
| Item | Quantity |
|---|---|
| Whole Turkey | 7711g (1 count) |
| Water— for brine | 4000g (4 L) |
| Kosher Salt | 400g (1 3/4 cup) |
| Granulated Sugar | 100g (1/2 cup) |
| Bay Leaves | 4.5 count (2g) |
| Garlic Heads— halved | 3.5 head |
| Poultry Herb Blend— sage, rosemary, thyme | 1 package |
| Ice | 4000g (4 L) |
Steps
- Thaw the turkey in the fridge 3-4 days, or in cold water for about 8 hours.
- Once thawed, remove anything from the inside of the turkey. Detach the wings. Save the wings and neck for the gravy.
- In a large pot, combine the water, salt, sugar, bay leaves, garlic, and herbs. Bring to a boil, simmer for 10 minutes, then pour over the ice to cool.
- Inject the brine into the breast (5-6 injections per side) and each leg (2-3 injections).
- Pierce the turkey 40-50 times per breast and 20-30 times per leg with the injector tip to create channels for the brine.
- Submerge the turkey, breast side down, in a brining bucket and refrigerate for 3 days.
Roast Turkey
| Item | Quantity |
|---|---|
| Water— for roasting pan | 240g (1 cup) |
| Olive Oil— for brushing | 60g (1/4 cup) |
Steps
- Preheat the oven to 425°F (218°C).
- In a roasting pan with a rack, lay down a few sheets of folded tin foil and grease or spray the foil with pan spray.
- Pour the water into the bottom of the roasting pan to prevent burning.
- Lay the turkey breast side down on top of the foil.
- If using a wireless probe thermometer, insert one into the breast and one into the leg thigh, careful not to touch the bone.
- Cover with 2 layers of foil.
- Roast for 1 hour. Remove the foil cover, reduce the oven to 325°F (163°C), and continue roasting for 90-120 minutes or until the breast reaches 150°F (65°C) and the thigh is 165°F (74°C).
- Tent with foil and rest the turkey for 1 hour.
- Pour off the drippings to use for the gravy then flip the turkey on the roasting rack to face breast side up.
- Truss the drumsticks with kitchen twine and brush the breast skin with olive oil.
- Roast uncovered at 500°F (260°C) for 20 minutes to brown the skin.
Turkey Gravy
| Item | Quantity |
|---|---|
| Turkey neck, wings, and bones— reserved from turkey preparation | 1 count (500g) |
| Red Onion— large, roughly chopped | 125g (0.5 count) |
| Celery Stalks— roughly chopped | 75g (2 stalk) |
| Carrot— large, roughly chopped | 75g (1 count) |
| Water— for deglazing | 240g (1 cup) |
| Chicken Stock | 1500g (6 cup) |
| Fresh Thyme | 2.5 sprig |
| Bay Leaves | 2.5 count (1g) |
| Unsalted Butter | 115g (1 stick) |
| All-Purpose Flour | 115g (1 cup) |
Steps
- Break down the wings into 3 pieces. Cut the neck into similar size pieces.
- Preheat the oven to 500°F (260°C). Place the turkey bones, onion, celery, and carrot on a sheet tray. Roast for 20 minutes until browned.
- Move the roasted bones and veggies to a saucepan.
- Deglaze the sheet tray with the water, scraping up the fond, then add the fond liquid to the saucepan.
- Add the chicken stock, thyme, and bay leaves. Simmer for 45 minutes. Strain and set aside.
- Melt the butter in a saucepan, then whisk in the flour over medium heat until smooth, cooking for 1 minute.
- Gradually whisk in the stock you just made. Simmer, stirring, for 5-10 minutes until thickened to coat the back of a spoon.
- Do not salt until after you add the turkey drippings.
- Reheat the gravy base if needed, then add the turkey drippings to taste (careful, drippings can be salty).
- Simmer over medium to medium-high heat, stirring often, to thicken if needed. Strain the finished gravy for a smoother finish if desired.
ThanksgivingDinnerRoastTurkeyAmericanHolidayComfort FoodMain Course