Roast Turkey to Be Proud Of! Recipe

Name: Roast Turkey to Be Proud Of!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 -16 lb) whole turkey; 1 12 gallons water; 1 lb kosher salt; 4 -5 ounces cracked black peppercorns; 14 bay leaves; 1 ounce ground cloves; 1 ounce ground ginger; 2 (12 ounce) bottles real maple syrup; 2 (12 ounce) jars honey; 1 (12 ounce) jar molasses; 8 cups chicken broth (WAIT, SEE INSTRUCTION); ½ cup butter, room temperature; 2 teaspoons chopped garlic; 1 teaspoon chopped fresh rosemary leaf; 2 teaspoons chopped fresh thyme; 4 carrots, coursely chopped; 6 stalks celery, coursely chopped; 1 onion, coursely chopped; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 apples, preferably MacIntosh; 1 onion, peeled and quartered; 2 fresh rosemary sprigs; 4 fresh thyme sprigs; 1 tablespoon olive oil

Servings: persons

1 (14 -16 lb) whole turkey
1 12 gallons water
1 lb kosher salt
4 -5 ounces cracked black peppercorns
14 bay leaves
1 ounce ground cloves
1 ounce ground ginger
2 (12 ounce) bottles real maple syrup
2 (12 ounce) jars honey
1 (12 ounce) jar molasses
8 cups chicken broth (WAIT, SEE INSTRUCTION)
½ cup butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaf
2 teaspoons chopped fresh thyme
4 carrots, coursely chopped
6 stalks celery, coursely chopped
1 onion, coursely chopped
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 apples, preferably MacIntosh
1 onion, peeled and quartered
2 fresh rosemary sprigs
4 fresh thyme sprigs
1 tablespoon olive oil

1
Thaw turkey.
2
Prepare brine.
3
Brine must be cool before placing turkey in it.
4
(If no room in fridge for brine, then make it in two stages.
5
Boil all ingredients EXCEPT CHICKEN BROTH Tuesday night, then just add chicken broth Wednesday morning without heating).
6
Place turkey in brine 24 hours.
7
Remove turkey and pat dry.
8
Gently loosen skin and rub herb butter under skin.
9
Place turkey breast up on platform of herbs and veggies, and fill with herbs, apples and onions.
10
Place probe in meaty area, not touching bone.
11
Rub olive oil over breast and wings.
12
Cover loosely with aluminum foil and bake at 325 degrees until probe reaches 161 degrees.
13
Remove turkey from oven and let sit covered for 20 minutes before slicing.
14
This uses the USDA's new recommended internal temperature for turkey in this recipe.
15
This is significantly lower than the old recommendation, but allows for a much juicier turkey.

1688

kcal

Calories

Fat

146

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 (14 -16 lb) whole turkey, 1 12 gallons water, 1 lb kosher salt, 4 -5 ounces cracked black peppercorns, and more.

Yes, Roast Turkey to Be Proud Of! falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Turkey to Be Proud Of!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions