Let’s Talk Turkey: The Best Roast Turkey Recipe

Let’s Talk Turkey: The Best Roast Turkey Recipe

Hey guys! Hope all is well as we head into what I expect will be an unusual Thanksgiving this year. Whether you’re having a small gathering or none at all, I think we are all just trying to make the best of things. Speaking of the best of things, let’s talk turkey! I know not everyone likes turkey. There was a time when I didn’t like it either. But all that changed after I watched an episode of Good Eats with Alton Brown. It was then that I learned about brining and my world has never been the same!

So why is brining important?

When meat is brined, the flavor is infused throughout the meat on a cellular level. This beats marinades, injections, and topical rubs in the flavor game all day. Once you figure out your favorite flavor profile to make in a brine, you won’t go back to the lifeless, boring, flavorless turkey.

A brine usually consists of salt, water or broth, sugar and seasonings. It raises the moisture content in the meat so when the meat is cooked and it naturally loses moisture, it will still have more moisture in it leftover. Brine naturally seasons the meat, tenderizes and raises the moisture content as well.

When you are roasting a meat, even at a low temp, it still is a lengthy process. Turkey is a lean meat and as such can dry out quickly when roasting for long periods of time. Using a brine fixes this problem and adds flavor too! It’s a WIN-WIN!

Let’s talk Gravy!

Okay this is the best thing I think I have learned yet. When I brine then season my turkey, it has all these amazing flavors going on right? So then when I roast it, I put chicken broth in the bottom of the roasting pan. Now, why do I do this? Two reasons:

1. It keeps the oven moist with the liquid that is evaporated off of it.
2. Chicken broth is what I use to make gravy, only now this chicken broth is infused with the pan dripping and seasonings. This creates an amazing, perfectly seasoned base for the gravy.

Making the Gravy:

• I simply suction the broth up from the bottom of the pan and place it in a spouted dish, like a multi-cup measuring cup. Then in a pan I put equal parts butter and flour. Once that is cooked for a couple of minutes slowly whisk in until well combined and simmer for a few minutes until thickened. Pour into a gravy boat and done! So easy!!

Swaps & Specs for Roast Turkey

• You can use whatever combination of seasoning that you like best. That’s the beauty of a brine. I like using those classic poultry seasoning along with onions and oranges to bring everything together.

• Pick a brining container that is easy to clean. So one with nooks and crannies in it. It just makes sanitizing it afterward easier.

• For large turkeys I use an Igloo drink cooler. I have the space to store one, so it one is exclusively for brining meat. If you don’t have room you can put the turkey into an oven bag, fill it with the cooled brine, seal it up tight and placing in your regular cooler. Add ice to cover and it will be fine until ready to roast. Double bag it for extra safety.

• Bone-in turkey breasts can fit in large bowls for brining and can fit in the fridge to stay cold. No ice is necessary.

• I also have broken down whole turkeys and just brined the breasts, thighs, legs and wings. It goes so much faster for roasting too. Plus because of the brine, it still has a ton of flavor and moisture.

Look for other amazing dishes to go with this in my post about Thanksgiving classics! Don’t miss out try some this holiday season!

Roast Turkey and Gravy

The most flavorful and juicy turkey ever.

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Prep Time 8 hours hrs 30 minutes mins

Cook Time 3 hours hrs

Resting Time 30 minutes mins

Total Time 12 hours hrs

Course Main Course

Cuisine American

Servings 20 people

Calories 200 kcal

Equipment

• large container to brine in
• roasting pan

Ingredients

  

• 1 whole turkey sized for how many you are serving
• 8 cups vegetable broth
• 6 oranges, quartered
• 4 large onions, quartered
• 1 stick of butter softened
• 2 tbsp. dried poultry seasoning
• 2 tbsp. vegetable oil
• 1 cup salt
• 1/4 cup whole peppercorns
• 3 dried bay leaves
• 1 each bunch fresh herbs: rosemary, thyme, sage and parsley
• 1/2 cup sugar can be white or light brown
• 2 cups chicken broth

Gravy Ingredients- Optional

• 3 tbsp. butter
• 3 tbsp. flour
• 1 3/4-2 cups reserved cooking liquid from roasted turkey

Instructions

 

Brining Instructions

• In a large saucepan, add: veggie broth, 3 of the quartered oranges, 2 of the quartered onions, peppercorns, salt, sugar, 2 bay leaves and half the fresh herbs. Bring to a boil. Simmer 10 minutes. Remove from heat and let cool.
  
• Place turkey in container for brining. If it will be outside of fridge you will need to add ice to maintain food safe temperatures. Add cold brine to turkey in container and cover with water until entire turkey is covered. Breast side down if possible. Brine it overnight or at least 8 hours.
• When done, discard the brine and remove the turkey. Pat it dry and let it come up to room temperature for 30 minutes.

Roasting Instructions

• Preheat oven to 500°. While that is heating up, Mix softened butter up with the poultry seasoning. Spread all over meat under the skin. Stuff turkey with rest of herbs, oranges, onions and one bay leaf. Rub whole bird with oil. Place in roasting pan. Add chicken stock to bottom of pan.
• Roast at 500° for 30 minutes. Then reduce temp to 350° and roast for 2 1/2 hours or until thermometer says 165°.
• Remove from oven and immediately cover loosely with foil for 30 minutes before carving.
  

Gravy Instructions- Optional

• Once the turkey is done roasting and while it is resting you can use the cooking liquid to make a delicious gravy. Using a baster, suck up about 1 3/4-2 cups of the cooking liquid and put in a spouted dish.
• In a skillet, over medium heat, melt butter then add flour and cook for 1-2 minutes. Slowly add in cooking liquid, whisking constantly until all the liquid is smoothly blended in or until desired consistency. Cook another 5 minutes. Pour into a gravy boat or other spouted dish.

Notes

• If your roasting pan lacks a grate in the bottom of it, add cut up onion, carrots and celery for the turkey to sit on so it isn’t submerged in the chicken broth at the bottom of the pan.
• You can also sprinkle the turkey skin with rotisserie seasoning or any other spice blend you like.

Keyword gravy, thanksgiving, turkey