Perfect Turkey Recipe

Just a quick tip on how to brine a turkey, especially when your fridge is full of other holiday goodies! Ive done it this way for a few years now, and it works great. Instead of soaking in the stock pot overnight, I put the turkey & brine mixture in a oven bag, squeeze out the air, and tie it shut. Put the bagged turkey in a cooler with ice overnight.

This was the best turkey I have ever made! I didn't chop the veggies, but just put them halved inside the turkey. I didn't put the veggies around the turkey, but put them all inside the bird. I also used some fresh sage. I put the fresh sage and thyme inside the bird and also under the skin. I used the advice here and brined the bird in oven bags in a big pot in my fridge. I cooked a 22 pound bird that took about 4 1/2-5 hours to roast. Wonderful!

I use a different Brinning recipe found in all recipes, but outside of that I follow this exactly. Have a little more white wine on hand to add when you flip the turkey 2/3 of the way through cooking. Also, clarify your butter before basting if you want that perfect golden brown and crisp. If you don’t clarify your butter the milk solids will run. Turning an 18 pound bird can be tricky when trying to use traditional kitchen instruments. I recommend that you use waterproof grill gloves, they go for about $20 on amazon. When it comes time to turn the turkey you can get both hands on it, it makes it incredibly simple. Internal breast temperature should be 165, I pull the bird at about 162 or 163 and make a aluminum foil tent over it while it’s resting. This keeps it moist and the internal temperature will continue to rise to 165. I use all those veggies and white wine in the roasting pan and put the roasting pan right on the oven top and make the simple turkey gravy recipe found in all recipes while the turkey is resting. It finishes right when the turkey is done. Pour the gravy through a wide mesh strainer to get the veggies and thyme springs out. Happy Thanksgiving.

This turkey recipe is absolutely a keeper! I was worried about the flipping process, but we used oven mitts with plastic bags over them so we wouldn't worry about the juices soaking through and burning us (or ruining the mitts) and it was very easy. My turkey was an Oven Stuffer, which is already brined, so I skipped that part. I used the vegetables and herbs inside the bird and on the bottom of the pan as the recipe called for. I did add salt, pepper, and garlic powder to the outside of the turkey. We couldn't believe the difference in how moist the white meat was! It came out perfectly browned, too. I'll be making it this way from now on. Highly recommend!

Best Turkey ever! I am ancient so I have fixed a few turkeys in my life time, this was by far the best. I tweeked it to suit me, there are only two of us in our household our children are all over the country. I used a 12 pounder and I "dry" brined it two days before, using 3 Tbs Kosher salt mixed with parsley, sage and thyme, salt and white pepper 1/2 teas. each. Distribute inside the bird and under the skin of the breast and legs as much as you can without breaking the skin (use a wooden spoon handle) I have broken the skin once or twice but I just sew it up! Cover the bird with a sheet of parchment paper and then cover with a clean tea towel, refrigerate for two days if you can or one if you're short on time. This method was much easier for me to do and to handle. I gave this a 5 star because the brining method wet or dry delivers about the same results, it's just a simpler method for an old lady. Everything else I followed the instructions as printed, probably used about two cups of wine, oh....I did cut two shallots in half and added them to the veggies.

I really like this roasting technique. I've followed this recipe exactly before and it's come out great. This year it was better though. I dry-brined for 2 days in a turkey bag, did not rinse the brine, removed the bag and dried it in the fridge overnight before roasting. I started the turkey upside down as stated, but at 450F for 30 minutes. Then lowered the temp to 350F an followed the recipe as suggested, flipping the bird 2/3 the way through. The bird was unstuffed, but had onion and apple in it. It took almost exactly 12 minutes/pound to reach 160F. I rested it 30-40 minutes with foil and it was PERFECT. So moist!

This recipe is great! Don't forget that Butterball turkeys will already be brined so you can skip that step. Also, for larger or smaller turkeys they usually have guidance printed on them how long to cook them for.

My turkey was only about 12-14 lbs so it took only 3 hrs 15 mins to bake on 350. I chopped the veggies smaller to stuff inside the turkey since previous reviews said that their veggies didn't cook well. I cut the veggies for the bottom of the pan a little bigger and they came out perfect to eat. I added almost 2 cups of white wine instead of 1. I used a non-stuck roasting pan with a shallow rack and scattered the veggies on the bottom underneath the rack. Turning the turkey was tough. I used someone's idea of putting oven mitts on and covered them with ziploc bags and turned it that way. I used the turkey juice/drippings to make a turkey gravy. I just added salt and pepper and flour to make it thicker. It was really good. People who don't usually eat gravy said it was good. Hope this helps!

I have been making this for YEARS… due to high demand I double or triple the veggies surrounding the Turkey (carrots, celery, & onion + wine). Last year I did it from “memory” & ended up using 6ish cups of kosher salt, it was the best Turkey yet!

Yes, I'd make it again...and since I'm the 76 year old cook, it means that it's easy. I skipped the brining...rubbed kosher salt inside and out; sprinkled a bit of poultry seasoning inside before stuffing it with a typical bread/celery/onion stuffing. Yes on all the vegetables, wine, etc. Had to add more wine and some broth during the cooking. Basted as it cooked. It went about 4 hours...and was 185 degrees in the leg--perfect. Guests loved it too. Very juicy.

For the vegetables, I used sweet potatoes, onions, and celery. Inside the cavity, I squeezed the juice from 2 lemons, then baked it with the lemon rinds, rosemary, sage, and thyme. (In addition, I rubbed butter between the skin and the meat before cooking, and sprinkled thyme and rosemary over the top) The family loved it!

Made no changes. Was surprised you didn't tent the bird but it turned out perfect!

I honestly didn’t expect to be this impressed.

I've made this recipe for thanksgiving for years now and my family insist and look forward to it every year. Best turkey my family, extended family, and friends have had, according to them. Hands down will continue to do this recipe every thanksgiving and Christmas! Thank you for sharing!!!

Made it on a whim — turned out perfect.

I’m saving this one forever.

It was the BEST turkey i'v ever tasted, the name really fits!!!!!!

Perfect for weeknight dinners or casual meals.

Perfect turkey every single year.

Perfect recipe with a fresh Turkey. I will never use another recipe or frozen Turkey again 😊👍🏽!