Ingredients:

  • 1 gallon (3.8 liters) cold water
  • 1 cup (200g) kosher salt
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 4 cloves garlic, crushed
  • 1 orange, quartered
  • 1 (12-14 pound/ 5.5-6.4 kg) turkey, thawed completely
  • 1 lemon, quartered
  • 1 yellow onion, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 head garlic, halved horizontally
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 1/4 cup (5g) chopped fresh parsley
  • 2 tablespoons (3g) chopped fresh sage
  • 1 tablespoon (2g) chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (946ml) turkey stock (or chicken stock if needed)
  • Pan drippings from the roasted turkey
  • Salt and black pepper to taste

Instructions:

  1. Combine brine ingredients in a large pot. Submerge the turkey, ensuring it's fully covered. Refrigerate for 12-24 hours. (Skip this step if not brining)
  2. Remove turkey from brine (if brined) and pat completely dry inside and out with paper towels. This is crucial for crispy skin!
  3. In a bowl, combine softened butter, parsley, sage, thyme, minced garlic, salt, and pepper. Mix until well combined.
  4. Loosen the skin of the turkey breast and drumsticks by gently running your fingers underneath. Spread the herb butter evenly under the skin. Stuff the cavity with lemon quarters, onion quarters, rosemary, thyme, and garlic halves.
  5. Place the turkey on a roasting rack in a roasting pan. Roast at 325°F (160°C) for approximately 2.5-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste with pan drippings every 30-45 minutes.
  6. Remove the turkey from the oven and let it rest for at least 30 minutes before carving. Tent loosely with foil. This allows the juices to redistribute, resulting in a juicier bird.
  7. While the turkey rests, melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in turkey stock and pan drippings. Simmer until thickened, stirring frequently. Season with salt and pepper to taste.
  8. Carve the turkey and serve with gravy and your favorite Thanksgiving sides.