Description
Master a juicy, tender Thanksgiving turkey with Mama Tessa’s trusted recipe. Brining and roasting secrets for a stress-free holiday meal.
Ingredients
Scale
- For the Brine:
- 2 gallons (approx. 8 liters) cold water
- 1.5 cups kosher salt
- 1 cup dark brown sugar
- 4 cups vegetable broth (low sodium)
- 2 whole heads garlic, halved
- 1 tbsp black peppercorns
- 3–4 fresh rosemary sprigs
- 8–10 fresh sage leaves
- 2 oranges, halved
- For the Turkey:
- 1 whole turkey (12–16 lbs), thawed
- 1/2 cup unsalted butter, melted
Instructions
- Prepare the Brine:: Alright, first things first for this Thanksgiving turkey recipe! In a really big pot, or even a clean bucket if you’re feeling rustic, combine 2 gallons of water, your kosher salt, brown sugar, vegetable broth, peppercorns, rosemary, sage, and those halved oranges and garlic. Bring it to a simmer on the stove, stirring until the salt and sugar dissolve. Now, this is crucial: let it cool *completely*. Seriously, completely. I once rushed this, and let’s just say my turkey got a little… cooked… on the outside before it even hit the fridge. Oops!
- Brine the Turkey:: Once your brine is stone-cold, carefully place your thawed turkey into a brining bag or a very large, clean cooler. Pour the cooled brine over the turkey, making sure it’s fully submerged. You might need to add a little more cold water if your bird is a giant. Seal the bag, or cover the cooler, and pop it in the fridge for 12-24 hours. Honestly, this step is what makes a truly juicy Thanksgiving turkey recipe. I always put the brining bag in a large pan, just in case of leaks, because, you know, I’ve learned my lesson!
- Rinse and Pat Dry:: After its long brine bath, take the turkey out and give it a really good rinse under cold water, inside and out. This gets rid of any excess salt. Now, the most important part for crispy skin: pat, pat, pat it dry with paper towels. I mean *really* dry. Like, bone dry. This is where I sometimes get impatient, but I promise, a dry skin means a crispy skin. You can even let it air-dry in the fridge for a few hours uncovered if you have space, which helps even more!
- Preheat and Prep:: Preheat your oven to 425°F (220°C). While it’s heating, place the turkey on a rack in a large roasting pan. Tuck those wings under, tie the legs together if you want a neater presentation, and stuff the cavity with some fresh aromatics – maybe a few more sprigs of rosemary, sage, and those orange halves from the brine. This adds even more flavor to your Thanksgiving turkey recipe as it roasts.
- Initial Roast and Baste:: Brush the entire turkey generously with melted unsalted butter. Pop it into the preheated oven and roast for 30 minutes. This high heat blast helps crisp up the skin right away. After 30 minutes, reduce the oven temperature to 325°F (160°C). Continue roasting, basting every 30-45 minutes with more melted butter or pan drippings. I always forget to baste the first time, honestly, but then I remember and quickly do it. Don’t worry if you miss a basting, it’ll still be delicious!
- Roast to Perfection:: Keep roasting until a meat thermometer inserted into the thickest part of the thigh (without touching the bone!) reads 165°F (74°C). For a 12-16 lb bird, this usually takes about 3-4 hours total. If the skin is browning too quickly, loosely tent it with foil. Once it hits temperature, pull it out. The kitchen will smell glorious, trust me! Let your glorious Thanksgiving turkey recipe rest for at least 20-30 minutes before carving; this is non-negotiable for juicy meat.