Recipe: Perfect Roast Turkey

 Perfect Roast Turkey: Brined and Roasted

The taste of this Perfect Roast Turkey is the epitome of holiday excellence. The brining process infuses the meat with deep flavour and ensures every bite of white meat is unbelievably moist and tender, a welcome contrast to the often-dry holiday bird.¹ The skin is a textural triumph—crispy, shatteringly crisp, and deeply burnished, thanks to the high-heat start and butter rub. The aromatic blend of herbs, citrus, and subtle spice from the brine and basting butter provides a bright, savoury, and complex foundation, making the turkey rich and flavourful, yet perfectly balanced and not overly salty. It truly tastes like the best version of a classic holiday centrepiece.

Ingredients

For the Turkey (12-14 lb / ):

• 1 whole Turkey, fresh or completely thawed (approx. )
• (1 stick) Unsalted Butter, softened
• fresh Thyme leaves
• fresh Rosemary leaves, chopped
• Smoked Paprika (optional, for colour/flavour)
• Freshly ground Black Pepper²
  
  
• Note: Skip extra salt on the skin/meat—the brine does the work.

For the Aromatic Brine:

• (16 cups / ) Water, cold
• Kosher Salt (use ³ table salt if necessary, but Kosher is preferred)⁴
  
• Brown Sugar, packed
• 2 Bay Leaves
• Black Peppercorns
• 4-6 sprigs fresh Thyme
• 4-6 sprigs fresh Rosemary⁵
  
• 1 large Orange, halved and squeezed (add halves to brine)

For the Roasting Pan:

• 1 large Yellow Onion, quartered⁶
  
• 2 Carrots, roughly chopped
• 2 Celery stalks, roughly chopped
• Chicken or Turkey Stock (for moisture and drippings)

Instructions and Method

Day 1: Brine the Turkey ()

1. Prepare the Brine: In a large stockpot, combine 2 cups of the water, Kosher salt, brown sugar, bay leaves, peppercorns, herbs, and squeezed orange halves. Bring to a boil, stirring until the salt and sugar are completely dissolved.⁷ Remove from heat.
   
2. Cool the Brine: Add the remaining  of cold water to the stockpot to rapidly cool the brine. The brine must be completely cold (chilled to  /  or below) before adding the turkey.
3. Prep the Turkey: Remove the turkey from its packaging.⁸ Remove the neck and giblets from both cavities (reserve them for gravy/stock). Rinse the turkey thoroughly inside and out with cold water.⁹
   
4. Brine: Place the turkey in a large, food-grade brining bag, clean bucket, or the stockpot.¹⁰ Pour the cooled brine over the turkey, ensuring it is fully submerged.¹¹ If it's not submerged, make a small batch of extra brine ( salt and  sugar per quart of water) and add it.
   
5. Chill: Place the turkey in the refrigerator for . Do not brine for longer than 16 hours for this size turkey, as it can become too salty or change the texture.

Day 2: Dry, Rest, and Roast

1. Remove and Rinse: Remove the turkey from the brine and discard the liquid.¹² Rinse the turkey well under cold running water, both inside and out, to remove excess surface salt.¹³
   
2. Pat Dry (Crucial for Crisp Skin): Pat the turkey extremely dry, inside and out, using paper towels.¹⁴
   
3. Air Dry (Optimal Crispness): Place the turkey on a rack set inside a roasting pan.¹⁵ Refrigerate, uncovered, for  (or overnight). This step air-dries the skin, which is the secret to a crisp exterior.
   
4. Prep for Roasting (1 hour before): Remove the turkey from the refrigerator  before roasting to take the chill off.
5. Make Herb Butter: In a small bowl, combine the softened butter, thyme, rosemary, smoked paprika (if using), and black pepper.
6. Prep Roasting Pan: Scatter the quartered onion, carrots, and celery in the bottom of a large roasting pan (beneath the rack). Pour the  of stock over the vegetables.
7. Butter and Season: Gently loosen the skin over the turkey breast using your fingers, being careful not to tear it.¹⁶ Rub about two-thirds of the herb butter under the skin of the breast.¹⁷ Rub the remaining herb butter evenly over the outside of the turkey skin. Season the skin lightly with pepper (no need for salt).
   
8. Truss (Optional): Tie the drumsticks together loosely with kitchen twine.¹⁸ Tuck the wing tips under the breast.
   

Roasting Method

1. High-Heat Start: Preheat oven to  (). Place the turkey in the preheated oven.
2. Roast High: Roast for  at the high temperature. This initial blast of heat will begin to crisp and brown the skin.
3. Reduce Heat: After , reduce the oven temperature to  (). Do not open the oven door.
4. Continue Roasting: Continue roasting for approximately  (for a  bird). A good rule of thumb is  per pound.
• Shielding: If the breast skin begins to look too dark, loosely tent the breast with a piece of aluminium foil.
• Basting: Do not baste! Basting washes away the fat and steam the skin, preventing crispness. The brine and herb butter under the skin ensure moisture.
5. Check Internal Temperature: The turkey is done when a meat thermometer inserted into the deepest part of the thigh (avoiding bone) registers ¹⁹ (²⁰) and the breast registers ²¹ (²²).²³
   
6. Rest (CRUCIAL): Remove the turkey from the oven and transfer it to a large cutting board. Tent loosely with foil and let rest for . This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and moisture.²⁴ The internal temperature will continue to rise to a safe  ().
   
7. Carve and Serve: Reserve the pan drippings for gravy.²⁵ Carve the turkey and serve immediately.
   

Tips for Success

• Don't Brine Frozen or Pre-Salted Turkeys: Check the label—many store-bought turkeys are injected with a salt solution. Only brine a turkey labelled "all-natural" or "no added sodium."
• Use a Meat Thermometer: This is the only way to guarantee a perfect turkey. Do not rely on time or the pop-up indicator.
• The Power of Drying: The step of air-drying the turkey in the refrigerator, uncovered, is the single most important technique for achieving a truly crisp skin. Do not skip it.
• Herb Butter Under the Skin: Putting butter under the skin protects the breast meat and bastes it from the inside out, keeping the skin crisp.
• Start Hot, Finish Cool: The  start crisps the skin, and the drop to  finishes the cooking slowly and gently without drying out the meat.