Ingredients
Scale
- 1 (12-14 pound) turkey, thawed if frozen
- 1 cup kosher salt
- 1/2 cup sugar
- 2 gallons cold water
- 1 tbsp black peppercorns
- 2 oranges, quartered
- 2 lemons, quartered
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 onion, quartered
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1/2 cup melted butter
- 2 tbsp dried sage
- 1 tbsp dried thyme
- Salt and pepper to taste
Instructions
- Brine the turkey: In a large container, dissolve salt and sugar in cold water. Add peppercorns, oranges, lemons, rosemary, and thyme. Submerge turkey in brine, ensuring it’s fully covered. Refrigerate for 12-24 hours.
- Preheat oven to 325°F (163°C). Remove turkey from brine and pat dry with paper towels. Discard brine.
- In a roasting pan, place carrots, celery, and onion. Place a roasting rack over vegetables, then place turkey on the rack.
- In a small bowl, combine melted butter, sage, and thyme. Brush mixture all over the turkey skin.
- Season the turkey cavity with salt and pepper. Optional: stuff with aromatics (herbs, citrus).
- Roast for approximately 13 minutes per pound for an unstuffed turkey, or 15 minutes per pound for a stuffed turkey. Baste with pan drippings every 30-45 minutes.
- Use a meat thermometer to check for doneness. The thickest part of the thigh should reach 165°F (74°C).
- Remove turkey from oven and let rest for 20-30 minutes before carving.
- Carve and serve.
- Prep Time: 30 minutes
- Cook Time: 3 hours 0 minutes
- Category: Main Course
- Cuisine: American