Nothing brings the holiday table together like a perfectly roasted Thanksgiving turkey, and this recipe has been my go-to for years. The result is a beautifully browned turkey that’s tender, moist, and packed with flavor.
Brine the Turkey for 24 Hours Before Cooking
1 Remove the neck and giblets from both cavities and discard unless using for broth.
4 Place the turkey (still halfway frozen) into a large, clean tub or cooler.
3 Add ice, lemon slices, garlic, peppercorns, 2-4 cups of white vinegar, and enough cold water to cover.
2 Cover with foil or a tight lid and soak for 24 hours, adding ice as needed.
Make the Marinade
6 Mix all the marinade ingredients together in one bowl until smooth.
Marinate the Turkey (My Exact Method)
21 Place the turkey on a tray or roasting pan.
28 Gently loosen the skin using your fingers or a small paring knife.
23 Massage the marinade everywhere: under the skin, over the skin, inside the cavity, and into all the crevices.
27 Make a few light, shallow slits around the turkey so the marinade can sink in.
26 Stuff the cavity with: quartered onions, large-cut carrots, sliced apple.
25 After stuffing the vegetables and fruit, insert 4 rosemary sticks — placing them strategically along the inside wall of the turkey: left side, bottom, top, and right side.
24 Brush or pour any remaining marinade over the turkey until fully coated.
22 Cover tightly and refrigerate overnight for maximum flavor.
Bake the Turkey
13 Preheat the oven to 450°F.
15 Place the turkey breast-side up on a rack or in a roasting pan. Add 1–2 cups of water or broth to the bottom of the pan. Roast at 450°F for 30 minutes to get beautifully golden brown skin.
14 Lower the heat to 300°F and continue roasting. Baste every 20–30 minutes to keep it juicy. Roast until the thigh reaches an internal temperature of 165°F.The total roasting time for a 12-pound turkey is about 3½–4 hours.
After Baking: Save the Pan Juices
17 Drain the juices through a fine strainer and save them.
Serving the Turkey
19 Use two long utensils to lift the turkey out of the pan. Transfer to a decorated serving platter.
20 Serve whole for presentation, slicing as you go, or use a turkey slicer for clean, even slices. Both options are perfect.
