Don’t stress! We’re taking care of the turkey this year! Not to brag, but once your guests taste the juiciness, the tenderness, and the flavor of our Thanksgiving Day Turkey, they might just forget all about the glorified sides and go for seconds of the main course instead. It’s as easy as creating a savory little bird bath brine for a few hours of soaking and then it’s ready to roast. You’ll have a picture-perfect Thanksgiving Day Turkey on your table in no time, everyone will be thrilled, and you’ll be at ease!
Ingredients
For the brine:
- 1 (5-7-pound) turkey breast, bone-in
- 1 gallon water, divided
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 3 bay leaves, crumbled
- 1 tablespoon allspice berries, crushed
- 1 tablespoon mixed or black peppercorns, crushed
- 1/2 teaspoon dried rosemary leaves
For the turkey:
- 1 medium onion, cut into 1-inch pieces
- 1 medium lemon, cut into 1-inch pieces
- 1 medium orange, cut into 1-inch pieces
- 1 medium apple, cut into 1-inch pieces
- 1 bunch fresh herbs, of your choice
- vegetable oil, melted butter, or olive oil, to taste, for brushing on the turkey
- kosher salt, to taste
- freshly ground black pepper, to taste
Directions
Step 1 –Place the turkey in a large plastic cooking bag.
Step 2 –Place the bagged turkey, open, into a large roasting pan or another large container to prevent leaking.
Step 3 –In a large bowl, add 4 cups of the water, lukewarm.
Step 4 –Whisk 1 cup of the salt and the brown sugar into the water until the sugar dissolves.
Step 5 –Stir the bay leaves, the allspice berries, the peppercorns, and the rosemary into the sugar water mixture.
Step 6 –Add the brine and the remaining water to the opened bag with the turkey.
Step 7 –Close the bag and twist until the brine is covering the turkey. Use a twist-tie to secure the bag.
Step 8 –Place the brine-covered turkey bag in the refrigerator for at least 8 hours and up to 24 hours.
Step 9 –Preheat the oven to 400 degrees F.
Step 10 –Position a rack in the center of the oven.
Step 11 –Transfer the turkey from the brine and rinse the turkey thoroughly with cold water. Discard the brine.
Step 12 –Pat the turkey dry with paper towels.
Step 13 –Place the turkey on a rack in a large roasting pan.
Step 14 –Fill the cavity of the turkey with the onion, the lemon, the orange, the apple, and the herbs.
Step 15 –Position the filled turkey so that it is skin-side up on the rack.
Step 16 –Rub the turkey generously with the vegetable oil, the remaining salt, and the pepper.
Step 17 –Place a meat thermometer in the thickest part of the turkey, ensuring that it is not touching the bone.
Step 18 –Roast the turkey for 20 minutes.
Step 19 –Lower the oven temperature to 325 degrees F.
Step 20 –Continue roasting the turkey until the meat thermometer registers at least 165 degrees F, about 20 minutes per pound.
Step 21 –Slice and serve.
