Crispy Skin, Juicy Inside: The Ultimate Roasted Turkey Recipe
Roasted Turkey, Whole Turkey Roast, Oven-Baked Turkey, Holiday Feast
After 11 years in the US, my English may not have improved much, but my turkey roasting skills have gotten better with each passing year! Even my American friends rave about my roasted turkey, giving it a big thumbs up! Today, I’m excited to share my foolproof method for roasting a turkey. Get ready for a perfectly golden-brown, crispy skin and incredibly moist, flavorful turkey that will impress everyone at your table!
Main Ingredient- 1 Frozen Turkey (approx. 7.3kg / 16 lbs)
Brining Ingredients- 4 stalks Celery
- 2 Carrots
- 2 Onions
- 2 Bay Leaves
- 10 whole Peppercorns
- 1 cup Kosher Salt
- 1 cup Sugar
- 4 cups Water
Turkey Cavity Filling- 2 Oranges
- 2 Apples
- 2 Onions
Herb Butter Massage- 8 Tbsp Unsalted Butter, melted
- 3 Tbsp Italian Seasoning
- 4 stalks Celery
- 2 Carrots
- 2 Onions
- 2 Bay Leaves
- 10 whole Peppercorns
- 1 cup Kosher Salt
- 1 cup Sugar
- 4 cups Water
Turkey Cavity Filling- 2 Oranges
- 2 Apples
- 2 Onions
Herb Butter Massage- 8 Tbsp Unsalted Butter, melted
- 3 Tbsp Italian Seasoning
- 8 Tbsp Unsalted Butter, melted
- 3 Tbsp Italian Seasoning
Cooking Instructions
Step 1
1. Thawing the Turkey: Place the frozen turkey in a large container and cover with cold water. Let it thaw for about 24 hours in the refrigerator, changing the water several times to ensure even thawing and freshness.
Step 2
2. Preparing the Brine: While the turkey is thawing, let’s prepare the flavorful brine. Roughly chop 4 celery stalks, 2 carrots, and 2 onions. Place them in a pot along with 2 bay leaves and 10 whole peppercorns.
Step 3
Add 4 cups of water, 1 cup of kosher salt, and 1 cup of sugar to the pot. Bring to a boil, then reduce heat and let it simmer for a minute. Turn off the heat, add the chopped vegetables and spices to the hot liquid, cover, and let it steep for about 10-15 minutes to infuse the flavors. Allow the brine mixture to cool completely. You can speed this up by placing the pot in an ice bath.
Step 4
Once the brine concentrate is cool, combine it with 6 liters (about 1.5 gallons) of cold water in a large container or brining bag. Ensure you have enough liquid to fully submerge the turkey.
Step 5
Once the turkey is fully thawed, submerge it completely in the prepared brine. Cover the container or seal the bag tightly and refrigerate for 72 hours (3 days). This extensive brining process ensures the turkey is incredibly moist and flavorful from the inside out.
Step 6
3. Making the Herb Butter: Now, let’s prepare the herb butter to give the turkey a beautiful color and rich flavor. You can use any dried herbs you like, but I find a good quality Italian seasoning blend provides a wonderful aroma. Feel free to add herbs like rosemary, thyme, or sage for extra depth.
Step 7
In a small bowl, combine 8 tablespoons of melted unsalted butter with 3 tablespoons of Italian seasoning.
Step 8
Stir well until the herbs are evenly distributed throughout the melted butter, creating a fragrant herb butter mixture.
Step 9
Remove the brined turkey from the refrigerator and rinse it thoroughly under cold running water to remove excess salt. Pat it completely dry with paper towels. Prepare the cavity filling by quartering 2 oranges, 2 apples, and 2 onions, then cutting each quarter in half to create 8 pieces. Stuff these into the turkey’s cavity. Now, generously slather the herb butter all over the turkey – under the skin where possible, and all over the outside. Gently massage the butter into the skin, ensuring an even coating. This step is crucial for achieving that irresistible crispy skin. Continue massaging for about 30 minutes to fully coat the turkey.
Step 10
4. Roasting the Turkey (Stage 1): Preheat your oven to 450°F (232°C). Pour about 1 cm (half an inch) of water into the bottom of your roasting pan. Place the herb-butter-coated turkey in the pan. Roast in the preheated oven for 30 minutes, or until the skin begins to turn a golden brown color.
Step 11
After 30 minutes, carefully remove the turkey from the oven. Reduce the oven temperature to 325°F (165°C).
Step 12
Using a baster or large spoon, scoop up the flavorful juices from the bottom of the roasting pan and evenly pour them over the entire turkey. This will help keep the meat moist. Cover the turkey loosely with aluminum foil, ensuring it’s well-wrapped.
Step 13
Return the foil-wrapped turkey to the oven and continue roasting at 325°F (165°C) for approximately 4 hours. Roasting time will vary based on the turkey’s weight and your oven. A general guideline is about 13-15 minutes per pound.
Step 14
About 3.5 hours into the roasting time (or when the turkey is close to being done), remove the turkey from the oven and carefully remove the foil. Insert a meat thermometer into the thickest part of the thigh or breast, avoiding the bone. The internal temperature should reach 165-170°F (74-77°C) for it to be fully cooked. If it’s not quite there yet, baste again with the pan juices.
Step 15
Re-cover the turkey loosely with foil and return it to the oven for the remaining 30 minutes to finish cooking. Once the target internal temperature is reached and the skin is a beautiful deep golden brown, carefully remove the turkey from the oven. It should look perfectly roasted!
Step 16
Carefully transfer the roasted turkey to a serving platter. Garnish with fresh fruits and vegetables if desired. Your magnificent roasted turkey is now ready to be carved and enjoyed! Serve hot.
