Roast Turkey


Roast Turkey

This Roast Turkey is a brined turkey recipe. Brining is a foolproof way to ensure juicy white meat and perfectly cooked dark meat. You'll need a container large enough to submerge the turkey completely (check beforehand). If your container is too big, you may need to make more brine to completely submerge the turkey.


  • 1 recipe of turkey brine see below
  • 1 16-18 lb. turkey
  • 2 tablespoons olive oil
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh sage
  • The Brine
  • 2 1/2 gallons of chilled water
  • 2 cups Kosher salt
  • 1/2 cup sugar
  • 1 fresh bunch parsley
  • 2 bay leaves
  • 1 head of garlic halved horizontally
  • 1 onion sliced
  • 2 lemons halved
  • 3 tablespoons of lightly crushed black peppercorns
  • Mix all ingredients in a container that is large enough to contain the bird and the brine. Give the lemon halves a good squeeze as you add them. Be sure the sugar and the salt are completely dissolved. Add the turkey to the brine and put a plate or something heavy enough to keep the bird submerged and place in the refrigerator for 24-48 hours.


  • Remove the turkey from the brine, rinse well and pat dry and let rest uncovered in the refrigerator for 3-24 hours.
  • Preheat the oven to 425 F. degrees.
  • Dry the bird thoroughly and place on a rack in a roasting pan (after brining and resting for 3 to 24 hours).
  • Mix the oil, thyme and sage together and rub onto the turkey.
  • Bake in a 425 F. degree oven for about 1 hour, turn down to 350 F. degrees and continue to bake until the internal temperature registers 160-165 F. degrees about 3-3 1/2 hours.
  • Remove the turkey from the oven and let rest for 15-30 minutes before carving.


If you do not want to brine the turkey you can omit and just follow the roasting instructions. Be won't be anyways near as moist!

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