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Perfect Roasted Turkey

This roasted turkey recipe includes a simple brine, butter basting, and plenty of fresh herbs to lock in flavor. Whether it’s your first turkey or your twentieth, these tips will help you serve a bird that will wow your family and friends.

Course Main Course
Cuisine American
Keyword christmas, holiday, thanksgiving
Prep Time 12 hours 30 minutes
Cook Time 4 hours
Resting Time 30 minutes
Total Time 17 hours
Servings 14 servings

Ingredients

Brine

  • 1 whole turkey about 18 pounds, neck and giblets removed
  • 1 ½ cups sea salt
  • 4 quarts cold water
  • ½ cup brown sugar

While Cooking the Turkey

  • ½ cup Dairy Free butter melted and divided (or use olive oil)
  • 2 large onions chopped and divided
  • 4 carrots coarsely chopped and divided
  • 4 celery stalks chopped and divided
  • 3 sprigs fresh rosemary divided
  • 1 lemon quartered
  • 1 head garlic halved horizontally
  • 1 bay leaf
  • 1 cup dry white wine
  • Freshly ground black pepper to taste

Instructions

Step 1: Brine the Turkey

  1. In a large stockpot, stir together the sea salt, brown sugar, and cold water until dissolved. Submerge the turkey in the brine, cover, and refrigerate for 12 hours or overnight. This step guarantees a juicy, flavorful turkey.
    turkey soaking in a crock pot

Step 2: Prep and Season

  1. Preheat oven to 350°F (175°C).
  2. Remove the turkey from the brine and rinse well. Pat dry with paper towels.
  3. Brush the turkey inside and out with half of the melted butter.
    brushing the turkey with butter
  4. Season the cavity with black pepper. Stuff with onion, carrots, celery, rosemary, lemon, and garlic for maximum flavor.
    vegetables chopped on a cutting board

Step 3: Roast the Turkey

  1. Place the turkey breast-side down on a roasting rack in a shallow pan.
  2. Scatter the remaining vegetables, rosemary, and bay leaf in the pan. Pour in the white wine.
  3. Roast uncovered for 3 ½ to 4 hours.

  4. About two-thirds through cooking, carefully flip the turkey breast-side up and baste with the remaining melted dairy-free butter.

Step 4: Check for Doneness

  1. The turkey is done when the juices run clear and an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C).

Step 5: Rest and Carve

  1. Let the turkey rest for 30 minutes before carving. This step allows the juices to redistribute, ensuring tender, juicy meat.
    cooked turkey resting
  2. Serve your turkey on a platter with the roasted veggies for a picture-perfect holiday centerpiece.
    turkey on a plate with the breast carved