The Greatest Roast Turkey Recipe Of All Time
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RECIPE
TURKEY
∙ 1 turkey, about 17 lbs (adjust for larger or smaller birds)
∙ 4,000g (4L) water
∙ 400g (1¾c) kosher salt
∙ 100g (½c) granulated sugar
∙ 4-5 bay leaves
∙ 3-4 heads of garlic, halved
∙ 1 clamshell poultry herb blend (sage, rosemary, thyme)
∙ 4,000g (4L) ice
∙ 1 cup water, for roasting pan
∙ Olive oil, for brushing
1. Prepare Turkey:
Thaw turkey in the fridge 3-4 days, or in cold water for about 8 hours. Once thawed, remove anything from the inside of the turkey. Detach the wings. Save wings and neck for the gravy.
2. Make Brine:
In a large pot, combine water, salt, sugar, bay, garlic, & herbs. Bring to a boil, simmer for 10 minutes, then pour over ice to cool.
3. Inject & Brine Turkey:
Use a brine injector to inject brine into the breast (5-6 injections per side) and each leg (2-3 injections).
Next use the injector tip of the brine injector to pierce the turkey 40-50 times per breast and 20-30 times per leg. You’re only piercing to create channels for brine during the soak. Submerge turkey, breast down, in a brining bucket. I like using this 12qt cambro container. Refrigerate 3 days.
4. Prepare for Roasting:
Preheat oven to 425°F/218C. In a roasting pan with rack, lay down a few sheets of folded tin foil and grease or spray foil with pan spray. Pour a cup of water into the bottom of the roasting pan (to prevent burning). Lay turkey breast side down on top of foil. If using wireless probe thermometer, insert 1 into breast & 1 into leg thigh, careful not to touch bone. Cover with 2 layers of foil.
5. Roast:
Roast in the oven for 1 hour. Remove foil cover, reduce oven to 325°F/163C and continue roasting for 90-120 minutes or until the breast reaches 150°F/65C and the thigh is 165°F/74C
6. Rest & Brown Skin:
Tent the turkey with foil & rest for 1 hour. Pour off drippings to use for gravy then flip the turkey on the roasting rack to face breast side up. Truss drumsticks with kitchen twine. Brush the breast skin with olive oil. Roast again, uncovered, at 500°F/260C for 20 minutes to brown the skin.
TURKEY GRAVY
∙ Turkey neck, wings, and other meaty bones
∙ 125g (½ large) onion, roughly chopped
∙ 75g (2 stalks) celery, roughly chopped
∙ 75g (1 large) carrot, roughly chopped
∙ 1 cup water, for deglazing
∙ 1,500g (6c) chicken stock
∙ 3g (2-3 sprigs) fresh thyme
∙ 2-3 bay leaves ∙ 115g (8T) butter
∙ 115g (1c) all-purpose flour
1. Break down meat:
Break down wings into 3 pieces. Cut the neck into similar size pieces
2. Roast:
Preheat oven to 500°F/260C, place turkey bones, onion, celery, and carrot on a sheet tray. Roast for 20 min until browned.
3. Deglaze & Simmer:
Move roasted bones & veggies to a saucepan. Deglaze sheet tray with water, scraping up fond, then add fond liquid to the sauce pan. Add chicken stock, thyme, and bay leaves. Simmer for 45 mins. Strain and set aside.
4. Make Roux:
Melt butter in a saucepan, then whisk in flour over medium heat until smooth, cooking for 1 minute.
5. Add Stock & Thicken:
Gradually whisk in the stock you just made. Simmer, stirring, for 5-10 minutes until thickened to coat the back of a spoon. Don’t salt until after you add the turkey drippings since they are likely already salty.
6. Finish:
Reheat the gravy base (if needed), add turkey drippings to taste. Careful, drippings can be salty! Simmer over medium to medium high heat, stirring often, to thicken if needed.
Man’s Pro Tip:
Strain finished gravy through a fine mesh strainer for a smoother finish.
