Perfectly Roasted Herb-Infused Whole Turkey Recipe
This classic roasted turkey recipe features a flavorful brine and aromatic vegetables, resulting in a juicy and tender bird with crispy, golden skin. Perfect for holiday gatherings, the turkey is brined overnight, roasted with butter and fresh herbs, and served with roasted vegetables and a splash of white wine for depth.
- Prep Time: 15 minutes plus 12 hours brining
- Cook Time: 3 hours 45 minutes
- Total Time: 15 hours (including brining and resting)
- Yield: 12 to 14 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Brine
- 1 ½ cups sea salt
- ½ cup brown sugar
- 4 quarts cold water
Turkey and Seasonings
- 1 whole turkey (about 18 pounds), neck and giblets removed
- ½ cup unsalted butter, melted, divided
- Freshly ground black pepper, to taste
Vegetables and Aromatics
- 2 large onions, chopped, divided
- 4 carrots, coarsely chopped, divided
- 4 stalks celery, chopped, divided
- 3 sprigs fresh rosemary, divided
- 1 lemon, quartered
- 1 head garlic, halved horizontally
- 1 bay leaf
Additional Liquids
- 1 cup dry white wine
Instructions
- Prepare the Brine: In a large stockpot, combine the sea salt, brown sugar, and cold water. Stir until the salt and sugar are completely dissolved to create the brine solution.
- Brine the Turkey: Submerge the whole turkey into the brine, ensuring it is fully covered. Cover the pot and refrigerate for 12 hours or overnight to enhance moisture and flavor.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting the turkey.
- Prepare Turkey for Roasting: Remove the turkey from the brine, rinse thoroughly under cold running water, and pat dry inside and out with paper towels. Discard the used brine solution.
- Butter and Season: Brush the entire turkey, inside and out, with half of the melted unsalted butter. Season the cavity with freshly ground black pepper to taste.
- Stuff the Turkey: Fill the turkey cavity with half the chopped onion, two chopped carrots, two chopped celery stalks, one sprig of rosemary, the quartered lemon, and the halved head of garlic to impart aromatic flavors during roasting.
- Arrange Turkey in Roasting Pan: Place the turkey breast-side down on a rack inside a shallow roasting pan. Scatter the remaining onions, carrots, celery, and rosemary around the turkey along with the bay leaf in the bottom of the pan for flavor layering.
- Add Wine: Pour one cup of dry white wine over the vegetables in the pan, enhancing the aroma and moisture during roasting.
- Roast the Turkey: Roast the turkey uncovered in the preheated oven for about 3½ to 4 hours. Approximately two-thirds through cooking, carefully turn the turkey breast-side up using tongs or oven mitts.
- Butter the Turkey Midway: When you flip the turkey, brush the remaining melted butter evenly over the skin to promote golden, crispy skin and additional richness.
- Check Doneness: Confirm the turkey is cooked by ensuring the juices run clear and using an instant-read thermometer inserted into the thickest part of the thigh (near the bone), which should register 165°F (74°C).
- Rest the Turkey: Remove the turkey from the oven and let it rest for 30 minutes before carving, allowing the juices to redistribute and the meat to stay moist.
- Serve: Carve the rested turkey and serve with the roasted vegetables from the pan for a delicious and complete meal.
Notes
- Brining the turkey overnight helps retain moisture and infuse flavor throughout the meat.
- Turning the turkey midway through roasting ensures even cooking and browning of the skin.
- Letting the turkey rest after roasting is essential to keep the meat juicy and tender when carved.
- Use a roasting rack to elevate the turkey for even heat circulation and to prevent soggy skin.
- Be cautious when handling a hot turkey during the turning process to avoid burns.
- Leftover white wine can be used to make a pan gravy with the drippings for extra flavor.
