Roasted Thanksgiving turkey is a classic holiday main made with a cider brined bird, orange rosemary butter and a slow, gentle two stage roast. That makes it a Thanksgiving dinner or Christmas centerpiece for a crowd, since a low oven keeps a 20 pound bird juicy through the breast.
Seal the foil tight over the whole pan for the low 275F stage, because the trapped steam keeps the breast moist for over 3 hours. The butter only goes on when the oven jumps to 375F, so it browns the skin instead of melting into the pan. Check the foil once at the halfway point, since a loose corner lets that steam escape.
Ree Drummond builds the flavor in the brine, with apple cider, brown sugar, orange peel, garlic and rosemary soaking in for 16 to 18 hours. The orange zest and rosemary butter then repeat those same notes on the skin, so the outside and the meat taste of the same thing. The brown sugar also helps the skin turn a deep mahogany once it hits the hotter oven.
Plan on more servings than the 12 the recipe lists. A 20 pound bird gives about 5 kilograms of meat, which is roughly 430 grams a person at 12. It really feeds 18 to 20, and at 18 servings it comes to about 665 calories each.
Roasted Thanksgiving Turkey
Course: Main CourseCuisine: AmericanDifficulty: Medium18
servings45
minutes5
hours30
minutes665
kcalA whole turkey soaked overnight in cider brine, roasted low under foil, then rubbed with orange rosemary butter and browned at 375F.
Ingredients
- For the Brine:
2 gallons cold water
3 cups apple cider
2 cups packed brown sugar
3/4 cup kosher salt
3 tablespoons tricolor peppercorns
5 bay leaves
5 cloves garlic, minced
Peel of 3 large oranges, cut into large strips
4 rosemary sprigs, leaves stripped
- For the Turkey:
One 20 pound fresh or frozen turkey, not injected with a sodium solution, thawed
2 sticks butter, softened
3 tablespoons chopped fresh rosemary
2 tablespoons julienned orange zest
Directions
- Make the brine: Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange peel and rosemary in a large pot and stir until dissolved. Bring to a boil, cover and turn off the heat, then cool completely and chill before using.
- Brine the turkey: Remove the neck and giblets and refrigerate them for gravy. Set the turkey in a brining bag or very large pot, pour in the cold brine and refrigerate for 16 to 18 hours.
- Roast low and covered: Heat the oven to 275F. Lift the turkey from the brine, let it drain and pat it very dry, then truss it and set it breast side up on a rack in a large roasting pan. Seal the whole pan tightly with heavy duty foil and roast about 10 minutes per pound, around 3 1/2 hours for 20 pounds.
- Butter and brown: Mix the butter, chopped rosemary and orange zest. Take the turkey out, raise the oven to 375F, remove the foil and rub the butter all over the skin, then set an oven safe thermometer in the thigh near the hip. Roast uncovered, basting every 30 minutes, until it reads 165F, 1 1/2 to 2 1/2 hours more.
- Rest and carve: Cover the turkey loosely with foil and let it rest until you are ready to carve, about 30 minutes.
FAQs
Do I need to rinse the turkey?
No, and federal food safety guidance says not to wash raw poultry, since splashing spreads germs around the sink. The brine is mild, too, with 3/4 cup kosher salt in over 2 gallons of liquid. That works out to roughly 1.3 to 2.2 percent salt, far gentler than a typical brine. So the 15 minute soak is not needed either, and you can just let the bird drip and pat it very dry.
When should I make the brine?
Make it the day before you start brining, because it is boiled and has to be fully cold before the turkey goes in. Two gallons of hot liquid takes many hours to chill in a fridge. To speed it up, boil the flavorings in one gallon of water and add the second gallon as ice. That keeps the brine the same strength and gets it cold in minutes.
What if the turkey will not fit in my fridge?
A large cooler works well, with the brining bag set inside and packed around with ice. Keep the brine at 40F or below for the full 16 to 18 hours, checking it with a thermometer and adding ice as it melts. Set the cooler somewhere cool, like a garage, and keep the lid closed. Turn the bird once halfway through so every part sits under the brine.
Can I stuff this roasted Thanksgiving turkey?
Ree adds stuffing at the 375F stage, but the center of the stuffing has to reach 165F too. That can add a good while to the roast. Check it with a thermometer, not just the thigh, and remember it soaks up juices the gravy would otherwise get. Many cooks bake it on the side instead, like this roasted chestnut sausage dressing, which also frees the turkey to cook evenly.
How do I make gravy from the giblets?
The recipe keeps the neck and giblets for that reason. Simmer them in water with an onion and celery while the turkey roasts, then strain the stock and use it in the best gravy ever. Add the skimmed pan drippings at the end, and taste before salting, since the brine seasons them a little. Leftover turkey keeps 3 to 4 days in the fridge.
