Roasted Turkey


Roasted Turkey

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  • Author: The Cooking Studio



Serves 1214

1 10-12 lb turkey

For the Brine:

1 cup salt

1 cup brown sugar

8 garlic cloves

1 lemon, quartered

1 orange, quartered


For Roasting:

1 stick unsalted butter, softened



Cavenders Seasoning

Fresh poultry herbs

1 onion quartered

1 stalk of celery, cut into large 2” pieces

2 quarts turkey, or chicken, broth


To Brine:

Defrost turkey in refrigerator until thawed, usually 24-48 hours before brining.

Remove turkey neck and giblets from cavity and set aside for later use. Wash turkey with cold water inside and out. Put turkey in a large container, such as a cooler, and cover with water. Add salt, brown sugar, lemons, oranges and garlic to water and stir to mix well. Cover turkey with ice and cover container. Soak overnight in brine. Check from time to time to make sure ice is still present. Turkey should not be above 40 degrees temperature.

To Roast:

Preheat oven to 350 degrees.

Remove turkey from brine and wash outside and cavities with cold water. Pat turkey dry with paper towels. Rub softened butter on all skin and some cavity of turkey. Stuff cavity of turkey with onion, celery, herbs, lemon, orange, salt, pepper and Cavenders. Using baking twine, tie turkey legs together to hold in cavity stuffing. Season outside of turkey with salt, pepper and Cavender’s seasoning.

Place turkey breast side down in roasting pan, loosely cover with foil and put into oven. Cook for 30 minutes. Remove turkey from oven and uncover. Using turkey lifters, turn turkey over with breast side up. Baste with stock and put bank into the oven. Cook another 2-3 hours, basting every 30 minutes, until turkey is done and internal temperature reads 160 degrees. If skin begins to get too dark, loosely cover pan with foil or roasting pan lid. Leave space for steam to escape during roasting.

Remove turkey from oven, cover with a foil tent and let rest for 15-20 before carving.


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