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Perfect Roast Turkey

This method will give you the most perfect roasted turkey every time! Tender juicy meat and golden crispy skin.
Course Main Course
Cuisine American
Keyword brine, Christmas, dinner, herbs, Holiday, Thanksgiving
Prep Time 1 day 30 minutes
Cook Time 3 hours
Rest Time 1 hour
Total Time 1 day 4 hours 30 minutes
Servings 12 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $30

Ingredients

  • 14-20 lb Whole Turkey
  • 1 TBSP Kosher Salt
  • 1 tsp Freshly Cracked Pepper
  • 4 Cups Chicken or Fresh Turkey Stock
  • 1 Medium Yellow Onion Peeled and Quartered
  • 4 Whole Garlic Cloves Peeled and Slightly Crushed
  • 6 Sprigs Thyme
  • 1/2 Cup Unsalted Butter
  • 1 Cheese Cloth
  • 6 Celery Stalks Cut In Half
  • 4 Large Carrots Peeled and Quartered

Instructions

THE NIGHT BEFORE:

  • Remove your thawed or fresh turkey from the fridge, open it up and place it on your roasting rack that has been placed in your roasting tray.
  • Remove any giblets or innards and place the neck into the bottom of the roasting tray. This will be roasted along with the turkey and just add more flavor to your future gravy.
  • Pat turkey dry with paper towels and sprinkle 1 TBSP salt over the entire bird and inside the cavity.
  • Tie legs together with cotton twine, turn wings under the back of the turkey and make sure the neck skin is folded under the back tightly.
  • Cover the entire tray with plastic wrap and place in the fridge to chill overnight.

THE DAY OF:

  • Remove the turkey from the fridge and place on the counter 1 1/2 hours before you put it in the oven.
  • Place cut celery and carrots in the roasting pan and under the turkey.
  • 1 hour before you start to cook the turkey, pour the the chicken stock into a medium pot.
  • Add in onion, garlic, thyme sprigs and butter to pan
  • Bring to a boil, then turn down to a simmer and cook for 10 minutes.
  • Cool the mixture for 30-40 minutes.
  • Place the oven rack on the lowest rung and preheat your even to 425 degrees.
  • Remove the plastic wrap from the bird and season with pepper.
  • Dip cheesecloth in the basting liquid until completely saturated and drape it over the entire bird.
  • Slowly pour or spoon the remaining stock mixture over the cheesecloth making sure it is completely saturated. Disperse the onion, garlic and sprigs around the roasting pan.
  • Place the turkey into the oven and bake for 45 minutes. If you are using a foil disposable pan, place it on a large baking sheet for easy transfer.
  • Reduce oven temperature to 375 and cook for the remainder of the time left for the size of your turkey. See chart on mynameissnickerdoodle.com
  • For the last 10 minutes of cook time, carefully remove browned cheesecloth and let it brown for the remainder of time.
  • Remove the turkey from the oven and let it rest for 30 minutes (up to an hour) before carving.