Basic Roasted Turkey Recipe
Prep Time:
45
minutes
Cook Time:
3.5
hours
Servings:
8
Servings
Ingredients
  • 1 cup kosher salt
  • 1 cup light brown sugar
  • 1 (14-pound) turkey, neck and giblets removed from cavity and reserved
  • 4 oranges, quartered
  • 4 lemons, quartered
  • 8 sprigs fresh thyme, divided
  • 8 sprigs fresh rosemary, divided
  • ⅓ cup olive oil
  • 2 stalks celery, cut into 3-inch lengths, divided
  • 2 cups baby carrots, divided
  • 1 large leek, stem end and green stalks removed, sliced into quarters, divided
  • 1 small bunch Italian parsley, divided
  • 1 large bunch fresh sage
  • 1 pound petite potatoes
  • 1 large yellow onion, peeled and cut into quarters
  • 1 cup dry white wine
Directions
  1. Combine the kosher salt and brown sugar in a large heavy pot with 1 gallon of cold water. Heat slightly and stir to dissolve. Remove the pot from heat and cool completely.
  2. Place the turkey breast side down into a large plastic or other container that will fit the turkey and 4 total gallons of water.
  3. Add the oranges, lemons, 6 sprigs thyme, and 6 sprigs rosemary to the container.
  4. Pour in the salt and brown sugar mixture and place the container in a refrigerator.
  5. Add the remaining 3 gallons of cold water.
  6. Cover and let the turkey brine for at least 8 hours, preferably 24.
  7. Turn the turkey breast side up halfway into the brine process.
  8. Preheat the oven to 425 F.
  9. Prepare a roasting pan with a rack that sits at least 1 inch off the bottom of the pan and place the turkey from the brine breast side up onto the rack.
  10. Tuck or pin down the wings of the bird with skewers, if desired.
  11. Rub the entire surface of the turkey with olive oil.
  12. Place half of the celery, ½ cup baby carrots, half of the leeks, half of the parsley, the sage, and remaining thyme and rosemary into the cavity of the bird.
  13. Arrange the remaining carrots, potatoes, and leeks around the turkey at the bottom of the pan.
  14. Place the pan on the bottom rack of the oven.
  15. Add 2 cups of water to the pan and roast the turkey for 20 minutes.
  16. Turn the oven temperature down to 325 F.
  17. Use a brush to baste the bird with the pan juices and continue basting every 20 minutes.
  18. While the turkey roasts, place the reserved neck and gizzards, onion, and remaining celery and parsley into a saucepan and cover with water.
  19. Simmer the stock during the roasting process and use this liquid to add to the pan for basting.
  20. 2 hours into roasting, pour the wine over the bird.
  21. Rotate the pan at least once for even browning while roasting.
  22. Once the skin is nicely browned, tent the pan loosely with foil. Continue to baste every 20 minutes.
  23. Start checking the temperature in the thickest part of the thigh with a meat thermometer at around 3 hours of cooking time. A 14-pound bird will take about 3 ½ hours to reach 170 F.
  24. Remove the turkey from the oven and let rest for at least 20 minutes before carving.
  25. Remove the vegetables and herbs from the cavity and place the turkey on a serving platter.
  26. Serve the roasted pan vegetables and any favorite trimmings with the turkey.