My Favorite Roast Turkey

Name: My Favorite Roast Turkey
Prep time: 2 h
Cook time: 2 h 30 min
Total time: 4 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1½ cups kosher salt; 5 whole lemons; ½ cup honey; 1 bunch thyme; 1 bunch parsley; 2 pieces bay leaves; 2 heads garlic; 3 tablespoons whole black peppercorns; 6 quarts ice water; 18 pounds turkey; ¾ cup unsalted butter; 4 medium yellow onions; 6 medium carrots; 4 ribs celery; 3 tablespoons canola oil; 3 tablespoons kosher salt; 1 bunch rosemary; 1 bunch thyme; 2 pieces bay leaves; 1 head garlic; 1 set cooking vessels; 1 piece roasting pan with rack; 1 piece kitchen twine

A perfectly brined and roasted turkey that's moist and flavorful, prepared with aromatic herbs, vegetables, and clarified butter. This recipe features a 24-hour brine and air-drying process for optimal results.

12 servings

53 hr 25 min

Published October 4, 2025

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Ingredients

•1½ cups kosher salt
•5 whole lemons
•½ cup honey
•1 bunch thyme
•1 bunch parsley
•2 pieces bay leaves
•2 heads garlic
•3 tablespoons whole black peppercorns
•6 quarts ice water
•18 pounds turkey
•¾ cup unsalted butter
•4 medium yellow onions
•6 medium carrots
•4 ribs celery
•3 tablespoons canola oil
•3 tablespoons kosher salt
•1 bunch rosemary
•1 bunch thyme
•2 pieces bay leaves
•1 head garlic
•1 set cooking vessels
•1 piece roasting pan with rack
•1 piece kitchen twine

Cooking Instructions

1.
If using a 12-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat. Transfer brine to 20-quart food-safe container, and add 6 quarts of ice water. Let cool completely.
30 min
2.
If using a 20-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat and add 6 quarts of ice water. Let cool completely.
30 min
3.
Lower the turkey into the brine and refrigerate for 24 hours.
1440 min
4.
After 24 hours, remove the turkey from the brine, pat dry, and place on a rimmed baking sheet, breast-side up, to air dry for a minimum of 24 hours in the refrigerator. Once the turkey is dried, it is ready to roast.
1440 min
5.
Preheat the oven to 450°F with the rack in the lower third of the oven. Remove the turkey from the refrigerator 1 hour before roasting.
60 min
6.
In a medium saucepan, melt the butter over low heat. Remove and let stand 3 minutes. Skim off the froth and discard. Slowly pour butter into a medium bowl, leaving milky solids behind in the pot. Discard solids and reserve clarified butter in bowl.
10 min
7.
Place the vegetables in the roasting pan and toss with oil. Place roasting rack on top of vegetables. Stuff the cavity of the bird with the rosemary, thyme, bay leaves, and garlic, and tie the legs together with kitchen twine. Place the air-dried turkey on the roasting rack, breast side up.
15 min
8.
Brush the turkey skin with the clarified butter and season the skin generously with salt. Roast the turkey for 1 hour. Rotate the pan and cook until a thermometer inserted into the thickest part of the thigh reaches 150°F, 1 to 1 1/2 hours more.
150 min
9.
Allow the turkey to rest at room temperature for 30 minutes before carving. This will allow the juices to be locked in and the turkey to carry over to an internal temperature of 165°F.
30 min

Ingredients

•1½ cups kosher salt

•5 whole lemons

•½ cup honey

•1 bunch thyme

•1 bunch parsley

•2 pieces bay leaves

•2 heads garlic

•3 tablespoons whole black peppercorns

•6 quarts ice water

•18 pounds turkey

•¾ cup unsalted butter

•4 medium yellow onions

•6 medium carrots

•4 ribs celery

•3 tablespoons canola oil

•3 tablespoons kosher salt

•1 bunch rosemary

•1 bunch thyme

•2 pieces bay leaves

•1 head garlic

•1 set cooking vessels

•1 piece roasting pan with rack

•1 piece kitchen twine

Cooking Instructions

If using a 12-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat. Transfer brine to 20-quart food-safe container, and add 6 quarts of ice water. Let cool completely.

30 min

If using a 20-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat and add 6 quarts of ice water. Let cool completely.

30 min

Lower the turkey into the brine and refrigerate for 24 hours.

1440 min

After 24 hours, remove the turkey from the brine, pat dry, and place on a rimmed baking sheet, breast-side up, to air dry for a minimum of 24 hours in the refrigerator. Once the turkey is dried, it is ready to roast.

1440 min

Preheat the oven to 450°F with the rack in the lower third of the oven. Remove the turkey from the refrigerator 1 hour before roasting.

60 min

In a medium saucepan, melt the butter over low heat. Remove and let stand 3 minutes. Skim off the froth and discard. Slowly pour butter into a medium bowl, leaving milky solids behind in the pot. Discard solids and reserve clarified butter in bowl.

10 min

Place the vegetables in the roasting pan and toss with oil. Place roasting rack on top of vegetables. Stuff the cavity of the bird with the rosemary, thyme, bay leaves, and garlic, and tie the legs together with kitchen twine. Place the air-dried turkey on the roasting rack, breast side up.

15 min

Brush the turkey skin with the clarified butter and season the skin generously with salt. Roast the turkey for 1 hour. Rotate the pan and cook until a thermometer inserted into the thickest part of the thigh reaches 150°F, 1 to 1 1/2 hours more.

150 min

Allow the turkey to rest at room temperature for 30 minutes before carving. This will allow the juices to be locked in and the turkey to carry over to an internal temperature of 165°F.

30 min