Ingredients:

  • 1 (12-18 pound) whole turkey, fresh or fully thawed (5.4-8.2 kg)
  • 1/2 cup (113g) unsalted butter, softened
  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 head garlic, halved horizontally
  • 1 lemon, quartered
  • 1 orange, quartered
  • Fresh herbs (such as rosemary, thyme, and sage), about 1/4 cup chopped
  • 2 cups chicken broth or stock (475 ml)
  • Salt and freshly ground black pepper to taste
  • 1 gallon water (3.8 L) (Optional Brine)
  • 1 cup kosher salt (240 ml, or roughly 225g) (Optional Brine)
  • 1/2 cup granulated sugar (120 ml, or roughly 100g) (Optional Brine)
  • Additional herbs and spices to taste (peppercorns, bay leaves, juniper berries) (Optional Brine)
  • 2 tablespoons all-purpose flour (30 ml, or roughly 15g) (Optional Gravy)
  • Pan drippings from the roasted turkey (Optional Gravy)
  • 2 cups chicken broth or stock (475 ml), or more as needed (Optional Gravy)
  • Salt and freshly ground black pepper to taste (Optional Gravy)

Instructions:

  1. (Optional) Brine the Turkey: Dissolve salt and sugar in water. Submerge turkey in brine for 2-24 hours in the refrigerator. Rinse and pat dry thoroughly.
  2. Prepare the Turkey: Remove giblets and neck. Pat the turkey dry inside and out with paper towels.
  3. Prepare the Herb Butter: Combine softened butter with chopped herbs, salt, and pepper.
  4. Season the Turkey: Loosen the skin over the breast and rub herb butter under the skin. Season the cavity and the outside of the turkey with salt and pepper.
  5. Stuff the Cavity: Place onion, carrots, celery, garlic, lemon, and orange quarters inside the turkey cavity.
  6. (Optional) Truss the Turkey: Tie the legs together with kitchen twine to promote even cooking.
  7. Prepare the Roasting Pan: Place the turkey on a roasting rack in a roasting pan. Add chicken broth to the bottom of the pan.
  8. Roast the Turkey: Start at a high temperature (e.g., 450°F/232°C) for the first 30 minutes to promote browning. Reduce the oven temperature (e.g., 325°F/163°C) and continue roasting. Baste the turkey with pan juices every 30-45 minutes.
  9. Monitor Internal Temperature: Use a meat thermometer to check the internal temperature of the thickest part of the thigh. The turkey is done when the internal temperature reaches 165°F (74°C).
  10. Rest the Turkey: Remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Tent loosely with foil.
  11. Make the Gravy (Optional): While the turkey is resting, make the gravy using the pan drippings. Skim fat, add flour, cook to a roux, then whisk in broth and simmer until thickened. Season to taste.
  12. Carve and Serve: Carve the turkey and serve with gravy (if desired) and your favourite side dishes.