Thanksgiving Perfect Roast Turkey

Make the most easy Thanksgiving perfect roast turkey recipe with this a-to-z guide. To know how to roast a turkey is to understand the procedure from marinating process to cooking temperature and carving method.

Being a turkey roaster (hopefully that's a thing) for years make me realize that the best way to cook a turkey is brining it first then proceed with whatever it is you have in mind.

If you want to make the most tender, juicy and moist turkey for your Thanksgiving dinner, please keep reading.

What is a brine?

Brine is a very salty marinade used on meats such as ham or bacon that will be smoked for long preservation. Lean cuts of pork or poultry can also benefit from a light brining before grilling or roasting.

Soaking your desired cuts of meat in a brine solution for few hours or overnight helps to increase their moisture retention.

There are two types of brine: wet brine and dry brine. For this roasted whole turkey, we'd rather stick with the wet brine method.

The ratio of salt to water for brining a turkey is as follow:

• ½ c or 8 oz Kosher salt per gallon or 128 oz of water

• In order to counterbalance the saltiness of a brine liquid, most recipes call for variety of sweeteners, herbs, and citrus ingredients.

• That said, you'll find lemon, rosemary, thyme, white onion, carrot and celery in this perfect Thanksgiving turkey recipe.

Cooking temperatures and determining doneness of turkey

These are the most common questions when it comes to roasting turkey.

This is the master piece of your beloved Thanksgiving dinner gathering so chances are you don't want to mess up the bird.

So turkey's cooking temperatures and determining doneness are as follow:

• Temperature - started at high temperature 400*F-425*F (200*C-220*C) to brown the skin, then finished at lower temperature 300*F-325*F (140*C-160*C) to produce a moister bird.
  • Additionally after the temperature is reduced, aluminum foil can also be used to cover the entire turkey breast to avoid it from being overcooked.
• Time - at 325*F or 160*C, it takes 10 - 12 minutes to cook for every lb or 450 gr of turkey.
  • For example, after reduce the heat to 325*F, it'll take approximately 2 to 2.5 hours to finish a 12 lb turkey.
• Doneness - the most accurate way to check whether your turkey is fully done cooking is using an instant read thermometer.
  • I've been using the Kizen thermometer for years from checking frying oil temperature to meat doneness and loving it all the way.
  • Use your instant read thermometer and insert in the turkey's thigh, which is the last part to become fully cooked.
  • The thermometer should not touch the bone and should read 165*F - 170*F (74*C - 77*C)

Cooking schedule

1. 3 days before the dinner - thaw your frozen young turkey in refrigerator
2. 2 days before the dinner - make brine liquid
3. 1 day before the dinner - brine turkey
4. 4 hours before the dinner - roast turkey
5. Let turkey rest from 20-30 minutes before carving - to allow even distribution of juices

How to roast a turkey

This guide is used for a young turkey weight from 12-15lb

• Submerge turkey completely under the brine liquid for 1 full day
• Stuff turkey loosely with carrot, white onion, apple, thyme
• Place turkey on a roasting pan, pick the most roomy, durable and non-stick pan for your turkey to avoid uneven cooking and prevent scorching
• Throw some extra thyme, rosemary, carrot, onion on the pan to produce as much aroma as possible
• Roast uncover at high temperature 400*F for 30 minutes
• Reduce the heat to 325*F and keep roasting until fully cooked, approximately 2- 2.5 hours.
• Remember to baste every 45 minutes with the juice in the pan. And lightly cover turkey breast area with aluminum foil half way during the cooking process.

How to carve a turkey

1. After roasting, allow the turkey to rest for 20-30 minutes.
2. Hold the turkey firmly with carving fork, carefully steer the leg outward and locate the joint.
3. Cut through the joint and remove the leg and thigh in one piece.
4. Repeat these steps on the other side of the turkey.
   • Slice the meat from the thigh by holding the leg with one hand and slicing parallel to the bone.
   • Separate the thigh from the leg by cutting through its joint. Slice the meat from the leg by cutting parallel to the bone.
   • Discard the bones or keep them for other usage.
5. To remove turkey breast, cut along the backbone by following the curvature of the bones separating the breast from the ribs.
6. Repeat these steps on the other half of the breast.
   • Slice the meat from the breast at a 45 degree angle to have larger slices.
7. Discard the turkey carcass or keep them for other usage.

Sides dishes

The most common accompaniments to roasted turkey are potatoes dish. You can go for a classic cheesy parmesan potato au gratin (from Backyard Bohemian), a modern creamy slow-cooked mashed potato (from Hint of Healthy), or a lips smacking candied sweet potato (from Recipes From A Pantry).

Seasoned and grilled vegetables and fruit are also a natural accompaniment. Roasted hassle back butternut squash (from Family Friends Food) not only tastes delicious but also looks amazing. An all-in-one roasted fuyu persimmon with brussels sprouts and Asian pear (from Healthy Feels) is definitely a good pick if you don't have much time on your hand.

Treat your kids with a more kid-friendly side dish like this air fryer 2 ways carrot (from This Healthy Kitchen), they will love it.

Last but not least, I also have 26 most favorite holiday side dishes if you're looking for more options and 31 awesome Thanksgiving desserts that will definitely keep your menu glowing this holiday.

Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.