No-Fail Roasted Turkey Recipe

Ever dreamt of a No-Fail Roasted Turkey Recipe? Well, it’s about time to wake up and smell the delicious aroma of your dream come true! No more fretting over dry meat or soggy skin – we’re talking perfectly roasted turkey every single time. 🦃

This recipe is like a phoenix rising from the ashes of countless turkey mishaps. With a moist, succulent interior and a crisp, golden exterior, this roasted turkey recipe is surely a game-changer!

Fine-Feathered Secrets

Behind every successful roasted turkey is a blend of top-tier ingredients and a fistful of techniques. This recipe is a prime example that less is indeed more! No gimmicks, no hassle – just pure, unadulterated turkey goodness.

Tip: It’s essential to start with a fully thawed turkey to ensure even cooking.

Brine is Divine

Our first technique in the turkey toolkit is brining. By soaking the turkey in a flavorful liquid, we ensure that our bird stays moist and packed with flavor during its long roasting journey. It’s a technique so divine; you could even call it the ‘brine intervention’. 😉

Tip: Be sure to rinse the turkey well after brining to avoid overly salty meat.

Ready to gobble up the secrets of a no-fail roasted turkey? Here’s how it’s done!

Tip: Remember to let the turkey rest after roasting. This helps the juices to redistribute, ensuring a moist and flavorful bird.

No-Fail Roasted Turkey Recipe

Course: Main CourseCuisine: American

Servings

10

servings

Prep time

24

minutes

Cooking time

4

minutes

Total time

28

hours

A fail-safe recipe for a perfectly roasted, juicy turkey with a golden, crisp exterior.

Ingredients

• 1 (12 pound) whole turkey

• 1 gallon water

• 1 cup kosher salt

• 1/2 cup light brown sugar

• 1 tablespoon black peppercorns

• 1 1/2 teaspoons allspice berries

• 1 1/2 teaspoons chopped candied ginger

• 1 gallon heavily iced water

• 1/2 cup unsalted butter, melted

Directions

• Two days before roasting, begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the gallon of water, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• Early on the day or the night before you’d like to eat, combine the brine, water, and ice in a 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in a cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Brush the bird with melted butter.
• Roast on the lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
• Let the turkey rest, loosely covered with foil or a large mixing bowl, for 15 minutes before carving.

Notes

• For a smaller or larger bird, adjust the cooking time approximately 15 minutes for each pound.
• If you don’t have a 5-gallon bucket, you can also use a clean, unscented trash bag. Double-bag it to prevent leaks and keep it in a cooler.
• The turkey’s legs are darker meat and will cook to a higher temperature than the breast. This is okay and won’t dry out the bird.

Frequently Asked Questions

Q: Can I brine the turkey in a bag?
A: Yes, you can use a large, unscented trash bag. Just make sure to double-bag it to prevent leaks and keep it in a cooler.

Q: What if I don’t have a roasting rack?
A: If you don’t have a roasting rack, you can make a makeshift one out of aluminum foil. Simply scrunch up a long piece of foil into a coil and place the turkey on top.

Q: Can I stuff the turkey before roasting?
A: For food safety reasons, it’s recommended to cook stuffing separately. Stuffing inside the turkey can absorb raw juices and may not reach a safe temperature.

Q: What can I do with the turkey leftovers?
A: Turkey leftovers can be used in a variety of dishes such as soups, salads, sandwiches, or even a turkey pot pie.