Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thanksgiving Roast Turkey with Aromatics and Wine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 85 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 10 to 12 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Thanksgiving Turkey recipe delivers a perfectly roasted, juicy bird with crispy skin achieved through a smart combination of brining, drying, and roasting at high and then moderate temperatures. Flavorful aromatics and fresh herbs infuse the meat while a splash of white wine in the pan adds subtle brightness. This classic method ensures a beautiful centerpiece for holiday celebrations.

Ingredients

Scale

Turkey and Preparation

  • 1 14- to 16-pound turkey, thawed
  • 1 brine (dry brine or wet turkey brine recipe)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • Freshly ground black pepper, to taste
  • 1 bottle dry white wine (such as Sauvignon Blanc or Pinot Grigio)

Aromatics

  • 3 medium carrots, scrubbed
  • 2 red apples
  • 1 large yellow onion
  • 1 lemon
  • 1 head garlic
  • 8 sprigs fresh thyme

Instructions

  1. 1 to 3 days Before Roasting: Brine the Turkey
    Remove the neck and giblets from the turkey and discard or reserve for gravy. Brine the turkey using either a wet or dry brine method. For wet brine, soak for 12 to 24 hours; for dry brine, season and refrigerate for 24 to 48 hours, ensuring better moisture retention and flavor.
  2. 1 Day Before or Morning of Roasting – Dry the Skin
    If using a wet brine, rinse the turkey thoroughly and pat dry with paper towels. Place the turkey on a rimmed baking sheet or shallow pan and refrigerate uncovered to let the skin dry out, which helps achieve crispiness. For dry brine, simply uncover and return to the refrigerator. The skin will become somewhat translucent as it dries.
  3. 1 Hour Before Roasting – Bring to Room Temperature
    Remove the turkey from the refrigerator and let it sit at room temperature to ensure even cooking. Confirm the plastic leg attachments have been removed.
  4. 30 Minutes Before Roasting – Preheat Oven
    Place the oven rack in the lowest position and preheat the oven to 450°F (232°C) for at least 20 to 30 minutes to ensure it’s very hot before roasting.
  5. Prepare Aromatics
    Cut large carrots in half lengthwise then into 1-inch pieces. Quarter the apples, onion, and lemon into eighths without peeling or coring. Cut the head of garlic in half crosswise and break each half into four large pieces; peeling is not necessary.
  6. Stuff the Turkey
    Fill the turkey cavity with all the thyme and half each of the carrots, apples, onion, lemon, and garlic. Scatter the remaining half of these aromatics in the bottom of a large roasting pan.
  7. Tie, Butter, and Season
    Tuck the turkey wings underneath the body to keep them compact. Tie the legs snugly together with kitchen twine or foil. Place a rack inside the roasting pan, then set the turkey on the rack. Brush the entire bird with melted butter and sprinkle generously with freshly ground black pepper.
  8. Add Wine and Start Roasting
    Pour the bottle of dry white wine into the roasting pan without filling past two inches from the top. Roast the turkey at 450°F for 45 minutes to begin crisping the skin and developing color.
  9. Reduce Oven Temperature and Continue Roasting
    Lower the oven temperature to 325°F (163°C). Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Roast for an additional 1 to 1 ½ hours until thigh temperature reaches between 160°F and 180°F, and the breast reads between 155°F and 165°F. Tent the breast with foil if it darkens too quickly to avoid overcooking.
  10. Rest the Turkey
    Transfer the turkey to a cutting board and cover loosely. Rest for 20 to 30 minutes to allow juices to redistribute, ensuring moist meat.
  11. Carve and Serve
    Carve the turkey and serve with pan juices or gravy. Enjoy the fruits of your labor and impress your guests!

Notes

  • Thawing: Allow 24 hours of refrigeration thaw time for every 5 pounds of turkey. For quicker thawing, submerge in cold water and change water every 30 minutes (around 8 hours for 15 pounds).
  • Cooking Times: Adjust roasting time by about 10 to 12 minutes per pound at 325°F. Subtract 15 minutes per pound if under 14 pounds; add 10 minutes per pound if over 16 pounds.
  • Brine Choice: Dry brine is easier and almost as effective; wet brine yields slightly juicier meat but requires more preparation.
  • Storage: Refrigerate cooked turkey in an airtight container for up to 4 days; drizzle with pan juices before storing to retain moisture.
  • Reheating: Wrap turkey in foil with drippings and warm in a 300°F oven.
  • Freezing: Freeze leftovers in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition

  • Serving Size: 1 serving (approx. 6 oz cooked turkey meat with butter)
  • Calories: 360
  • Sugar: 2 g
  • Sodium: 180 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 38 g
  • Cholesterol: 115 mg

Find it online: https://jmrecipes.com/thanksgiving-roast-turkey-with-aromatics-and-wine-recipe/