The Best Thanksgiving Turkey
Hands-down the best Turkey for the holidays! Tender, juicy, flavorful results every time!
Servings servings
Equipment
- 5 gallon bucket
Ingredients
Turkey & Brine
- 1 turkey no larger than 12-14 pounds
- 1 gallon chicken broth
- 1 tablespoon whole peppercorns
- ½ cup brown or white sugar
- 1 cup kosher salt
- 5-6 cloves garlic smashed
- 1 tablespoon dehydrated onion
- 1 thyme, fresh large sprig
- 1 sage, fresh large sprig
- 1 rosemary, fresh large sprig
- 1 handful parsley, fresh
- 8 cups cold water
- 8 cups ice
Herb Butter
- ¾ cup salted butter divided
- 1 tablespoon sage, fresh chopped
Roasting
- ½ cup chicken broth
- 2-3 cloves garlic
- 1 apple chopped in half
- 1-2 small onions chopped in half
- 4 stalks celery cut into thirds
Instructions
Defrost
- About a week before you begin brining your turkey, place it in the refrigerator to defrost.
Brine
- The day before you roast your turkey, combine the chicken broth and the remaining brine ingredients (through the parsley) in a very large stockpot. Bring to a boil and then remove from heat and allow to cool to room temperature.
- Remove the packaging from the turkey. Remove the neck and giblets (be sure to check both the body and neck cavities) and reserve for later use if desired. Rinse the turkey in cool water and then place it in the 5-gallon bucket. Add the cold water and the ice cubes, then add the brine mixture. Stir to combine. Cover with the lid and then place in a cold place for up to 24 hours.
Prepare Herb Butter
- When you're ready to roast your turkey, preheat the oven according to the directions on the roasting bag packaging (usually 350℉). Soften ½ cup butter and mix it with 1 tablespoon fresh sage, set aside.
- Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan. Use your hands to loosen the skin over the breast. Spread handfuls of the sage butter between the breast and the skin, rubbing any excess over the outside of the skin.
Inject
- In a blender, combine ½ cup chicken broth, 2-3 cloves garlic, and ¼ cup melted butter until completely smooth. Use the flavor injector to inject the mixture all over the turkey. Slip any remaining rosemary and thyme sprigs under the skin.
Stuff with Aromatics and Roast
- Stuff the apple, onion, and celery into the cavity of the turkey. Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the roasting bag and roast until the thermometer registers 165℉ according to the roasting bag directions.
Slice
- When you've reached 165℉, remove the turkey from the oven and cut the bag away from the turkey. Allow it to stand for 15-20 minutes before slicing to allow the juices to redistribute and keep the turkey juicy.
Notes
- Move leftover turkey to an airtight container in the refrigerator within 2 hours of serving. Enjoy your leftovers within 3-4 days for best results.
- If you'd like to freeze your leftovers, divide into manageable portions in freezer safe bags and remove as much air as possible. Turkey can be frozen for 2-3 months but may dry out if frozen longer. For best results, slice or shred the meat before freezing to make thawing and reheating easier.
- For crispy skin: If you want your turkey skin extra browned and crisp, slip the bag off about 30 minutes before the turkey is done (and turn on the convection oven if you have one). That crisps and browns the skin really well while still keeping the meat tender and moist.
Nutrition
Calories: 164kcal, Carbohydrates: 4g, Protein: 10g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 58mg, Sodium: 8099mg, Potassium: 222mg, Fiber: 1g, Sugar: 3g, Vitamin A: 350IU, Vitamin C: 2mg, Calcium: 42mg, Iron: 1mg
Calories: 164kcal
Cost: $30
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