the best thanksgiving turkey!
It took a few tries but I’ve discovered the best Thanksgiving turkey – and once you try it I think you’ll agree!
thanksgiving – right?
I managed to get several decades into adulthood before facing down my first role as Thanksgiving host. The holiday had always intimidated me so I was personally “thankful” that the sum of my contribution to the meal was a dessert (or two).
But one year circumstances led to me offering to host – and honestly? I’ve never looked back. I LOVE making and serving the Thanksgiving meal, and I think a lot of it has to do with two things:
- Ninja-level organization
- A yearly menu that never (well, hardly ever) changes
This is a formula that has served me well for many years, and I’m sharing it all with you here, starting with the star of the show – the turkey!
let’s talk planning!
Before we jump in, I do want to talk a bit about number one up there – organization. An obsessive note-taker from birth, I keep a detailed accounting from year to year on the major holidays that I host – Passover, Thanksgiving and my annual latke party for Hanukah. Everything from the menu, to the number of guests, to the prep/cooking sequence, to the serving dishes. I then follow up the day after with MORE notes on any and everything I can think of, knowing that as much as I THINK I will, I will never remember a thing come the following year.
Knowing when I need to start prep, what goes in the oven when, and what plates and platters I need to pull takes SO much stress off my shoulders, and dare I say? Actually makes things feel relaxing. I’ve long given up on myself being that “whatever” kind of a cook/host and lean all the way into my inner nerd. It serves me well.
All of the recipes I make can be started or even completed in advance of the day, which is HUGE. I’m lucky that my family loves them all and is more than fine seeing them on the table year after year. I like to think there’s actually something warm and wonderful about seeing the same foods on the holiday table, and these are all winners in our book!
my menu!
Here’s my basic Thanksgiving menu – the starters and desserts may change (and I’m doing mashed potatoes instead of Duchess this year by request), but this is what I served last year:
And here are the links!
Spiced Walnuts
Brie and Jam Phyllo Cups
Gougeres
Cranberry Relish
Butternut Squash Casserole
Honey Butter Parker Rolls
Duchess Potatoes
Apple Cobbler Cookies
Mini Pumpkin Cheesecakes
(more to come!)
turkey!
Okay so there’s no denying that the turkey is THE dish at Thanksgiving, and the one that I was most freaked out about when I was hosting my first. It just seemed like this beast of a dish that could go wrong in so many ways. And, TBH, it took a few recipes till I found THE ONE. But I did, and it never ever fails me.
Though I’ve wanted to share my Thanksgiving meal for years now, photographing it was a challenge. While my family has been very gracious in often waiting (and waiting) for me to finish shooting before they can eat, Thanksgiving is one that I don’t want to delay. I also don’t want to do my usual dance of taking the dish back and forth between kitchen and shoot, nor take time to set up each shot.
So last year I took advantage of having a very talented (and willing!) photographer in the family to shoot the process of some of my dishes – I really wanted you to see the steps and I hope you’ll find them helpful!
This turkey is truly perfection – the most gorgeous, crispy bronzed skin and juicy, delicious meat. I’m not a gravy person but have been told that this one is spot-on, and the process never feels stressful. Let’s get into it!
brine
Arguably one of the most important factors in making a perfect turkey is the brine. You’ll want to start this the day before and let the turkey sit in the brining solution for 24 hours.
stuff and butter
On Thanksgiving day, remove the turkey from the brine and let it sit at room temperature for a couple of hours. Stuff the cavity with veggies and herbs, then place on a rack set over a pan filled with more vegetables.
You’ll then generously coat the skin with softened butter, salt and pepper.
Next up: cover the turkey in cheesecloth that’s been soaked in a mixture of white wine and melted butter. I can’t prove this but I’m convinced that this is the KEY to the best, crispiest skin ever.
roast
Now’s the easy part – roasting that turkey! You’ll baste the cheesecloth with the wine/butter mixture for about 3 hours, then remove and discard the cheesecloth to finish cooking.
I will often cover any parts that are browning too quickly with foil.
rest (and gravy)!
I’ll let the turkey rest for at least 30 minutes once it comes out of the oven. I use that time to make the gravy (recipe below!) and get everything else out and ready.
And there you have it – the best Thanksgiving turkey. I’ve listed and linked to all of the tools I use in the recipe, and would love to know if you make it!
The Best Thanksgiving Turkey!
Equipment
Ingredients
For the brine:
- 3 cups kosher salt, plus more for seasoning
- 5 cups granulated sugar
- 2 medium onions, coarsely chopped
- 2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 dried bay leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh flat-leaf parsley
- 2 teaspoons whole black peppercorns
For the turkey:
- Freshly ground black pepper
- 12 sprigs fresh thyme
- 2 medium onions, cut into wedges
- 2 carrots, cut into 2 inch pieces
- 2 stalks celery, cut into 2 inch pieces
- 1 fresh whole turkey, 14 -18 pounds, rinsed and patted dry, giblets and neck reserved for gravy
- 8 tablespoons (1 stick) unsalted butter, melted
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1/2 cup dry white wine
- fresh rosemary sprigs, for garnish (optional)
For the gravy:
- contents of the roasting pan from the turkey
- 1 cup dry white wine
- 1 to 3 cups low-sodium chicken broth
- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup all-purpose flour
- kosher salt and black pepper
Instructions
Make the brine:
- Place the salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups of water in a large stockpot. Bring to a boil, stirring until the salt and sugar have dissolved. Remove from heat and let the brine cool completely.
- Add the turkey, breast first, to the brine. Cover and refrigerate for 24 hours.
Make the turkey:
- Remove the turkey from the brine and pat dry with paper towels. Let stand at room temperature for 2 hours, then stuff with the thyme and half the onions.
- Preheat the oven to 425 degrees, with the rack in the lowest position. Stir together the melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover the breast and halfway down the sides of the turkey. Immerse the cloth in the butter mixture and let soak.
- Place the carrots, celery and remaining onions in a large flameproof pan (if using a disposable pan place it on a baking sheet for added stability). Place the turkey, breast side up, on a rack set in the pan. Fold the wing tips under the turkey. Sprinkle 1 teaspoon each salt and pepper inside the turkey. Tie the legs together with kitchen twine. Fold the neck flap under and secure with toothpicks. Rub the turkey all over with the softened butter and season generously with salt and pepper.
- Remove the cheesecloth from the butter mixture, squeezing gently into the bowl (reserve the butter mixture for brushing). Lay the cheesecloth over the turkey and place legs first in the oven. Roast for 30 minutes. Brush the cheesecloth and exposed turkey with the butter mixture. Reduce the temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more (cover any parts with foil that are browning too quickly). Add the turkey giblets and neck to the pan 1 1/2 hours after reducing the temperature.
- Discard the cheesecloth and rotate the pan. Baste the turkey with the pan juices. Roast, rotating the pan halfway through, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, about 1 hour. Transfer to a platter and set the pan with the drippings aside for the gravy. Let the turkey stand at room temperature at least 30 minutes. Carve, garnish and serve.
Make the gravy:
- Remove the vegetables and neck from the roasting pan and discard. Carefully strain the pan juices into a fat separator. Let stand 5 minutes, allowing the fat to rise to the top. Pour the juices into a large measuring cup, leaving the fat behind.
- Place the empty roasting pan across 2 burners over medium-high heat. Add the wine and cook, scraping up the brown bits stuck to the pan, for 1 minute.
- Pour the contents of the pan into the measuring cup of skimmed juices. Add enough chicken broth to make a total of 4 cups of liquid.
- Melt the butter in a large saucepan over medium heat. Sprinkle with the flour to create a roux.
- Cook the roux, whisking frequently, until deep brown, 4 to 5 minutes. Keep in mind that the darker the roux, the richer the flavor.
- Whisk in the 4 cups of liquid and bring to a boil. Reduce the heat and simmer until thickened, 8 to 10 minutes.
- Season the gravy with 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Strain just before serving. (If you do it any earlier, a skin will form on the surface of the gravy.) Serve with the turkey.
Notes
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
