Thanksgiving Turkey
I brine my turkey using an apple cider and citrus brine to infuse it with flavor and moisture, but I’ll also walk you through how to roast a turkey without brining. Either way, this guide will help you achieve a show-stopping centerpiece for your Thanksgiving feast!
Equipment
- 1 Brining Bag
- 1 Roasting Pan
- 1 Meat thermometer
- Aluminum foil (for shielding the breast)
Ingredients
Apple Cider & Citrus Brine
- 1 gal Apple Cider
- 1 1/2 cup Salt
- 6 cloves Garlic minced
- 6 Bay Leaves
- 6 sprigs Rosemary fresh
- 6 sprigs Sage fresh
- 6 sprigs Thyme fresh
- 3 tbsp Peppercorns
- 1 tbsp Allspice Berries
- 6 Star Anise Pods
- 2 Cinnamon Sticks
- 1 gal Cold Water
- 3 Oranges cut into wedges with rind intact
- 2 Lemons cut into wedges with rind intact
- 2 Yellow Onions cut into wedges
Turkey
- 18 lb Fresh Turkey
- 1 cup Herb Compound Butter
- 4-6 cups Stuffing
Instructions
Create the Brine (2-3 Days Ahead)
- In a large stockpot, bring apple cider, kosher salt, garlic, herbs, and spices to a boil. Stir occasionally to dissolve the salt. Once boiling, remove from heat.
- Add ¾ gallon cold water to the mixture to cool the brine. Meanwhile, reserve ¼ gallon in the fridge for later use (cover the turkey in the brining bag, if needed).
- Once the apple cider mixture has cooled to warm, squeeze the citrus wedges into the brine and add the rinds, followed by the onion wedges. Stir to combine.
- Cover the stockpot and allow the brine to steep until cooled to room temperature. If you’re prepping the brine early, chill it in the fridge until needed.
Assemble the Turkey & Brine in the Bag (2-3 Days Ahead)
- Open the brining bag wide and place it in a deep pan. Pour some of the brine into the bottom of the bag, then carefully insert the turkey, breast side up.
- Using a slotted spoon, add citrus and onion wedges into the cavity of the turkey. Pour the remaining brine over the bird, ensuring it’s fully submerged.
- Seal the bag, pressing out as much air as possible. Secure with a heavy-duty clip. If more liquid is needed to cover the turkey, add some of the reserved cold water.
- Place the pan in the refrigerator, ensuring the turkey is completely covered by the brine. Let it soak for 2–3 days.
- The night before roasting, remove the turkey from the brine. Discard the brine and rinse the turkey inside and out with cold water. Pat the turkey thoroughly dry with paper towels, inside and out. A dry bird helps achieve that golden, crispy skin when roasted.
Prepare the Turkey for Roasting (5-6 Hours Ahead)
- Preheat your oven to 425°F.
- If you are stuffing the bird, loosely pack your stuffing into the cavity. If you are not stuffing the bird, add some aromatics to the cavity like orange, lemon, and onion wedges.
- Rub ⅖ of the butter under the Turkey's breast skin then massage the rest over the top of the skin.
- Start roasting at a high temperature (425°F) for the first 30 minutes to brown the skin, then reduce to 325°F for the remaining cooking time. Plan for about 15 minutes per pound. For an 18lb turkey this is about 4 hours.
- After the turkey has been roasting for about 2 hours, prevent the breast meat from drying out by applying a foil shield. To make the shield, fold a large square of aluminum foil into a triangle, rub one side with olive oil, and place it over the turkey breast, oil-side down. This will protect the breast while allowing the rest of the bird to continue cooking evenly.
- Use a meat thermometer to check the internal temperature—165°F in the thickest part of the thigh is ideal.
- Once the turkey reaches the correct temperature, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, keeping the turkey moist.
Notes
If you plan to make gravy from the drippings, keep in mind that the turkey brine will have increased the salt content. You may need to discard some of the drippings and replace them with unsalted turkey broth to balance the flavors.