Thanksgiving Roast Turkey

Brining the turkey ahead of time produces moist, delicious meat that always reheats very well.

Thanksgiving Roast Turkey

Equipment

Pre-heat Oven to 500°F

Ingredients

Brine

  • 2 cups Kosher Salt
  • 1 cup Brown Sugar
  • ⅛ cup Chicken Broth Powder
  • 2 tbsp Black Peppercorns
  • 2 tsp Ground Allspice
  • 2 Gallons Water, Iced

Before Roasting

  • 4 tbsp Butter, Melted
  • 1 tbsp Thyme
  • 1 tbsp Sage

Procedure

Prepare the Brine

  1. 48 hours before roasting, prepare the brine by dissolving all brine ingredients in about 3 quarts of water in a saucepan over high heat
  2. Allow the brine to cool, then combine with 2 gallons of iced water in a plastic bucket
  3. Remove the innards from the turkey and place it in the brine. Weigh it down to ensure the entire turkey is under water.

Roasting

  1. Pre-heat the oven to 500°F
  2. Remove the Turkey from the brine and pat the skin dry with paper towels
  3. Place the Turkey on a roasting pan
  4. Brush melted butter over the skin and coat with a dusting of thyme and/or sage
  5. Roast the Turkey for about 30 minutes only in the oven at 500°F
  6. Next, reduce the temperature to 350°F and roast for an additional 1½ to 2 hours (that is, about 2 to 2½ hours in total) or until the thickest part of the breast reaches 160°F
  7. Remove the Turkey and lightly wrap with aluminum foil, allowing the bird to rest for at least 5 minutes before carving