Roasting a turkey doesn’t have to be stressful, especially with this easy and flavorful recipe. Brining the turkey makes it super juicy and flavorful, and roasting it with simple veggies and herbs brings out all the best tastes.
With a bit of prep the night before and a few hours in the oven, you’ll have a beautifully golden turkey that’s sure to impress your family and guests - Thanksgiving or not!
📖 Recipe
Perfect Roasted Turkey With Vegetables
A classic holiday dish, roasted turkey is a must-have for any festive gathering. Juicy and flavorful, it's the centerpiece of the table, surrounded by an array of delicious side dishes.
Ingredients
- 1 whole turkey (about 18 pounds), neck and giblets removed
- 1 ½ cups sea salt
- ½ cup brown sugar
- 4 quarts cold water
- ½ cup unsalted butter, melted, divided
- 2 large onions, chopped, divided
- 4 carrots, coarsely chopped, divided
- 4 stalks celery, chopped, divided
- 3 sprigs fresh rosemary, divided
- 1 lemon, quartered
- 1 head garlic, halved horizontally
- 1 bay leaf
- 1 cup dry white wine
- Freshly ground black pepper, to taste
Instructions
- In a large stockpot, dissolve the sea salt and brown sugar in cold water. Submerge the turkey in the brine, cover, and refrigerate overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove the turkey from the brine, rinse thoroughly under cold water, and pat dry with paper towels.
- Brush the turkey inside and out with half of the melted butter.
- Season the turkey's cavity with freshly ground black pepper.
- Stuff the cavity with the chopped onion, carrots, celery, rosemary, lemon quarters, and garlic head.
- Place the turkey breast-side down on a roasting rack in a shallow roasting pan.
- Scatter the remaining onion, carrots, celery, and rosemary in the bottom of the roasting pan. Add the bay leaf and pour the white wine over the vegetables.
- Roast the turkey uncovered for about 3 ½ to 4 hours.
- About two-thirds of the way through the roasting time, carefully turn the turkey breast-side up and brush with the remaining melted butter.
- The turkey is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C).
- Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving.
- Carve the turkey and serve it on a platter, accompanied by the roasted vegetables from the pan.
Nutrition Information:
Yield: 14Amount Per Serving: Calories: 450Total Fat: 20gSaturated Fat: 7gCholesterol: 175mgSodium: 1800mgCarbohydrates: 8gFiber: 2gSugar: 6gProtein: 55g
Ingredients
- Whole turkey (about 18 pounds): The centerpiece of your meal—perfect for a crowd.
- Sea salt: Helps season and tenderize the turkey during the brining process.
- Brown sugar: Adds a touch of sweetness to balance out the savory flavors.
- Cold water: Dissolves the salt and sugar and helps the turkey absorb moisture.
- Unsalted butter: Brushed on for a golden, crispy skin.
- Onions, carrots, and celery: These give the turkey and the roasting pan lots of flavor.
- Fresh rosemary: Adds a lovely, earthy flavor that pairs beautifully with turkey.
- Lemon: Brightens up the flavor inside the turkey.
- Garlic: Infuses the turkey with subtle, delicious garlic goodness.
- Bay leaf: Adds a little extra depth to the flavor of the roasted veggies.
- Dry white wine: Adds richness to the pan while keeping the turkey moist.
- Black pepper: For seasoning inside the turkey cavity.
See recipe card for quantities.
How to Make Perfect Roasted Turkey
In a large stockpot, dissolve the sea salt and brown sugar in cold water. Submerge the turkey in the brine, cover, and refrigerate overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Remove the turkey from the brine, rinse thoroughly under cold water, and pat dry with paper towels.
Brush the turkey inside and out with half of the melted butter.
Season the turkey's cavity with freshly ground black pepper.
Stuff the cavity with the chopped onion, carrots, celery, rosemary, lemon quarters, and garlic head.
Place the turkey breast-side down on a roasting rack in a shallow roasting pan.
Scatter the remaining onion, carrots, celery, and rosemary in the bottom of the roasting pan. Add the bay leaf and pour the white wine over the vegetables.
Roast the turkey uncovered for about 3 ½ to 4 hours.
About two-thirds of the way through the roasting time, carefully turn the turkey breast-side up and brush with the remaining melted butter.
The turkey is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C).
Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving.
Carve the turkey and serve it on a platter, accompanied by the roasted vegetables from the pan.
Hint: brining overnight makes a huge difference! It locks in moisture and infuses the turkey with flavor. Make sure you rinse the turkey well after brining to avoid an overly salty taste.
Substitutions & Variations
- Herb Swap: If you don’t have rosemary, try using thyme or sage for a different flavor.
- No Wine? No Problem!: If you don’t have white wine, you can use chicken broth or even water in the roasting pan.
- Add Fruit: Throw in a few apple slices or cranberries inside the turkey cavity for a sweet twist.
💭Crucial Success Tips
Make sure the turkey rests for at least 30 minutes before carving. This keeps the meat juicy and makes slicing much easier!
FAQ
You can, but I wouldn’t go over 24 hours—after that, the meat may start to break down too much and become mushy.
Yes, you can roast the turkey in advance and carve it when ready to serve. Just store the carved meat in its juices to keep it moist.
If your turkey is smaller, you’ll need to reduce the roasting time. Plan for about 13-15 minutes of cooking per pound.
How to Store Roasted Turkey
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Turkey also freezes well! Just wrap it tightly in plastic wrap and foil and freeze for up to 3 months.
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