Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8
Ingredients: 1 (12 to 14-lb) turkey, patted dry (see note); ¼ cup (packed) light brown sugar; 3 tablespoons Morton kosher salt ((or ¼ cup Diamond kosher salt)); 2 teaspoons dried thyme; 2 teaspoons dried sage leaves or ground sage; 1 teaspoon freshly ground black pepper; 6 tablespoons unsalted butter, (at room temperature); 1 large yellow onion, (cut into wedges); 2 carrots, (cut into 2-in (5-cm) pieces); 2 stalks celery, (cut into 2-in (5-cm) pieces)

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The Best Thanksgiving Turkey Recipe – Easy & Foolproof

Looking for the best Thanksgiving turkey recipe? This foolproof version delivers juicy, golden perfection—plus answers to all your turkey questions, all in one place.

Rezept

Holidays Main Course Turkey

Zubereitungszeit ca. 180 MinutenVorbereitung ca. 30 MinutenKochzeit ca. 150 Minuten

Zutaten:

1 (12 to 14-lb) turkey, patted dry (see note)
¼ cup (packed) light brown sugar
3 tablespoons Morton kosher salt ((or ¼ cup Diamond kosher salt))
2 teaspoons dried thyme
2 teaspoons dried sage leaves or ground sage
1 teaspoon freshly ground black pepper
6 tablespoons unsalted butter, (at room temperature)
1 large yellow onion, (cut into wedges)
2 carrots, (cut into 2-in (5-cm) pieces)
2 stalks celery, (cut into 2-in (5-cm) pieces)

Arbeitsschritte:

Line a rimmed baking sheet with aluminum foil for easy clean up, and set an oven rack on top.
Remove and discard the truss that holds turkey legs together (if the legs are held together with turkey skin, cut the skin to release them). Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock. Pat the turkey dry with paper towels.
In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of the prepared baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. (For food safety, ensure the turkey remains in the refrigerator at 40°F (4°C) or lower during the entire brining period. If brining for longer than 24 hours, you can cover the turkey loosely with plastic wrap for the first part of the brining process and then uncover it for the final 24 hours to allow the skin to dry.)
Preheat the oven to 375°F (190°C) and set an oven rack in the lower third of the oven. Using damp paper towels, brush the dry brine off the turkey's exterior (keep the brine as-is in the turkey's cavity).
Scatter the onion, carrots, and celery in the bottom of a large roasting pan. Place a roasting rack inside the pan and place the turkey on the rack. Tuck the wings underneath the bird. Using your hands, smear the butter all over the turkey.
Roast the turkey until the skin is deep golden and a leave-in or instant-read thermometer registers 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh, 1¾ to 2½ hours. Check the turkey after about 1½ hours; if the skin is browning too quickly, cover it loosely with foil.
Using clean oven mitts that you don't mind getting dirty (silicone grilling gloves or mitts work well), carefully tilt the turkey so any juices from the cavity pour into the roasting pan. Transfer the turkey to a platter or cutting board. Tent with foil and let rest for 20 to 30 minutes. Remove the vegetables from the pan and discard (or if they aren't too soft/brown, save them and arrange on the serving platter with the turkey). Reserve the drippings in the pan for the gravy.
While the turkey rests, make the gravy.
Carve the turkey and serve with the gravy on the side.