Let's plan ahead for the best and juiciest Thanksgiving turkey. Brining beforehand helps to hold in more juice and flavor when roasting. A belly full of aromatics instead of stuffing allows the turkey to cook faster. This Thanksgiving will traditionally give center stage to a foolproof, moist, and flavorful roast turkey. And don't forget to save all the liquid to make your gravy.
SERVING: 2 People
TIME: 2 days 3 hr
COOKING TIME: 3 hr
- 11 lb. Turkey
- 4 cups Coldwater
- 4 slices Bay leaves
- ¼ cup Whole black peppercorn
- ½ cup Salt
- 12 cloves Garlic
- 1 Gallon Cold Water
- 【Seasoning】 ㅤ ㅤ
- 2 tsp Salt
- 1 tsp Ground black pepper
- 【Ingredients for Inside of Turkey】 ㅤ ㅤ
- 1 large Yellow onion
- 1 medium Lemon
- 1 large Garlic
- ½ Bunch Thyme
- 【For Bake】 ㅤ ㅤ
- 4 tbsp Butter
- 【Turkey Gravy】 ㅤ ㅤ
- 2½ cups Pan Drippings + Turkey or Chicken Stock
- ¼ cup Unsalted Butter
- ¼ cup All-Purpose Flour
Remove giblets from inside the turkey.
Bring water, bay leaves, black peppercorns, salt, and garlic cloves to a boil.
Strain into a heat-safe container filled with 1 gallon of cold water.
Chill and brine the turkey overnight in the fridge. (Make sure to remove giblets from inside the turkey.
Remove turkey from brine and leave in the fridge, uncovered, at least 4 hours and up to 24 hours until ready to roast.
Heat oven to 400°F / 200°C.
If the turkey isn’t dry, blot with paper towels. Season liberally, inside and out, with salt and pepper.
Put【Ingredients for Inside of Turkey】 in the cavity of the turkey.
Put the turkey in a roasting pan breast side up. And dab butter on turkey.
Put in oven and bake 1 hour.
Lower the heat to 350°F/180°C, then bake another 1-2 hours, depending on the size of your turkey. Check temperature every 15 minutes in the thigh next to the bone and in the thickest part of the breast until it reads 160°F-165°F/65°C-80°C.
Once the turkey is cooked to temperature, remove from oven to a cutting board and tent with aluminum foil 20-30 minutes.
Melt butter in a saucepan.
Add flour and cook on medium heat, constantly stirring with a wooden spoon 1 minute, or until flour just starts to turn yellow.
While whisking, slowly stream in pan drippings/stock.
Return to a simmer on low-medium heat. Taste and adjust seasoning. If gravy is lumpy, use an immersion blender to smooth. Serve immediately or rewarm in microwave or saucepan as needed.
Slice and serve.