Description
Looking for the ultimate centerpiece for your holiday feast? Traditional Roast Turkey delivers a perfectly roasted, juicy bird with crispy, golden skin, thanks to a flavorful brine and high-heat roasting technique. Rated 4.7 out of 5 stars from 126 reviews, this intermediate recipe is a holiday classic that’s worth the effort.
Ingredients
Scale
Traditional Roast Turkey uses a flavorful brine and simple roasting ingredients for a succulent result. Here’s what you’ll need for 10-12 servings:
- One 14 to 16-pound frozen natural, young turkey: The centerpiece of the meal.
- 1 gallon vegetable broth (homemade or canned): Forms the flavorful brine base.
- 1 cup kosher salt: Enhances flavor and tenderizes the meat.
- ½ cup packed brown sugar (light or dark): Balances the brine’s savory notes.
- 1 tablespoon whole black peppercorns: Adds subtle spice.
- 1 ½ teaspoons allspice berries: Contributes warm, aromatic depth.
- 1 ½ tablespoons candied ginger, chopped: Infuses a sweet-spicy note.
- 1 gallon water, iced: Cools the brine and dilutes the salt.
- Ice: Keeps the brine cold during soaking.
- Canola oil, for roasting: Promotes crispy, golden skin.
Why These Ingredients Matter
- Turkey: A natural, young turkey ensures tenderness and flavor.
- Brine: Vegetable broth, salt, sugar, and spices penetrate the meat for juiciness and depth.
- Candied Ginger: Adds a unique, sweet-spicy twist to the brine.
- Canola Oil: Helps achieve crispy, evenly browned skin.
Substitutions and Variations
- Turkey: Use a fresh turkey (skip thawing) or a smaller 10-12-pound bird (reduce roasting time by 15-30 minutes).
- Vegetable Broth: Swap with chicken broth or water with 1 tablespoon vegetable bouillon.
- Brown Sugar: Replace with honey or maple syrup for a different sweetness.
- Allspice Berries: Substitute with ½ teaspoon ground allspice or 1 teaspoon ground cinnamon.
- Candied Ginger: Use 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger.
- Canola Oil: Swap with olive oil, melted butter, or avocado oil.
- Gluten-Free: Naturally gluten-free; ensure broth is gluten-free.
- Flavor Variations:
- Herb-Infused Turkey: Add 2 sprigs rosemary or thyme to the brine.
- Citrus Turkey: Include 1 sliced orange or lemon in the brine.
- Spicy Turkey: Add 1 teaspoon cayenne or chili flakes to the brine.
- Garlic Turkey: Mix 2 minced garlic cloves into the brine.
- Maple-Glazed Turkey: Brush with ¼ cup maple syrup during the last 15 minutes of roasting.
Instructions
Step 1: Thaw the Turkey
- Two to three days before roasting, thaw the 14 to 16-pound turkey in the refrigerator (24 hours per 4-5 pounds) or in a cooler kept at 38°F.
- Remove innards and reserve for gravy or discard.
Tip: Plan ahead for thawing; keep the turkey cold to ensure safety.
Step 2: Prepare the Brine
- In a large stockpot, combine 1 gallon vegetable broth, 1 cup kosher salt, ½ cup brown sugar, 1 tablespoon black peppercorns, 1 ½ teaspoons allspice berries, and 1 ½ tablespoons chopped candied ginger.
- Bring to a boil over medium-high heat, stirring until salt and sugar dissolve.
- Remove from heat and cool to room temperature.
- Refrigerate the brine until cold.
Tip: Cool the brine completely to avoid bacterial growth; stir occasionally for even dissolving.
Step 3: Brine the Turkey
- The night before roasting (8-12 hours ahead), combine the chilled brine, 1 gallon iced water, and additional ice in a 5-gallon bucket.
- Place the thawed turkey breast-side down in the brine, ensuring it’s fully immersed (weigh down with a plate if needed).
- Cover and refrigerate or place in a cooler at 38°F.
- Turn the turkey once halfway through brining (after 4-6 hours).
Tip: Ensure the turkey is fully submerged; keep the brine cold to maintain safety.
Step 4: Prep for Roasting
- Preheat the oven to 500°F (260°C).
- Remove the turkey from the brine and rinse inside and out with cold water; discard the brine.
- Optionally, truss the legs with kitchen twine for even cooking.
- Place the turkey on a roasting rack in a half sheet pan and pat dry with paper towels.
- Rub the skin generously with canola oil.
- Fold a double layer of aluminum foil into a breastplate shape to fit the turkey breast (for use if browning too quickly).
Tip: Pat the turkey very dry for crispy skin; trussing is optional but helps with presentation.
Step 5: Roast
- Roast at 500°F for 30 minutes to crisp the skin.
- Reduce the oven to 350°F (175°C).
- Insert a probe thermometer into the thickest part of the breast and continue roasting until the internal temperature reaches 155°F (about 2 hours total roasting time).
- Cover with the foil breastplate if the skin browns too quickly.
Tip: Monitor temperature closely; ovens vary, so check early to avoid overcooking.
Step 6: Rest and Serve
- Remove the turkey from the oven, cover loosely with foil, and rest at room temperature for 15-30 minutes (internal temperature will rise to 165°F).
- Carve into slices and serve with pan juices or gravy, about 1-1 ½ pounds per serving.
Tip: Resting ensures juiciness; carve against the grain for tender slices.