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The lazy cook's guide to how to roast a turkey! Foolproof, mostly hands-off and with options for both a dry rub OR a wet brine.
Prepare turkey for brining by checking both cavities (between legs and where the neck used to be) for gizzards, heart and/or neck. Remove and set aside to make gravy or discard.
Thoroughly wash the turkey inside and out with water. Place in a very large stockpot or another container that will hold the volume of water plus the turkey.
Add garlic, shallots, bay leaf, peppercorns, thyme, rosemary and 7 quarts of cold water. Dissolve the sugar and kosher salt in remaining 1 quart of cold water and pour into the pot.
Refrigerate overnight. Use a long fork to turn the turkey over about halfway through (before bed).
Use gloves to remove the turkey from brine. RINSE brine off of turkey and place into roasting pan. Pat dry with paper towels. Salt and pepper cavity then place the remaining 6 cloves of garlic into cavity. I also toss the herbs, garlic, and shallots from the brine solution into the cavity.
Pour 2 tablespoons of oil over turkey and generously sprinkle with kosher salt and fresh ground black pepper. Use gloves to rub oil, salt, and pepper into the turkey. I recommend using kitchen twine to secure the legs behind the breasts for roasting.
Prepare turkey for brining by checking both cavities (between legs and where the neck used to be) for gizzards, heart and/or neck. Remove and set aside to make gravy or discard.
Thoroughly wash the turkey inside and out with water and then pat dry with paper towels until most of the excess moisture is removed.
Mix spices for dry rub in a small bowl and generously apply all over turkey. I recommend stuffing a sliced lemon or orange and peeled onion into the cavity along with a handful of fresh herbs (parsley, thyme, rosemary, dill all work). Use kitchen twine to secure the legs behind the breasts.
Place on a baking sheet and refrigerate overnight. Transfer to a baking sheet and drizzle with avocado oil right before roasting.
Preheat oven to 325F.
Use a piece of tin foil to loosely tent over the breasts of turkey to prevent them from burning. Roast for 2 hours.
Turn up the oven temperature to 425F and remove tin foil. Roast for an additional hour OR until internal temperate at the thickest part is 165F.
Allow to cool for 20 to 30 minutes, carve and Enjoy!
NOTE: These instructions are for a 12 lb turkey. If you are roasting a much larger bird, keep in mind that 15 to 20 minutes per pound generally works.
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.