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Roasted Thanksgiving Turkey Recipe -- How to brine and roast a turkey from Family Fresh Meals
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Roasted Thanksgiving Turkey Recipe

With this recipe, you’ll know exactly how to cook the perfect Roasted Thanksgiving turkey: moist and juicy throughout, with beautiful, crisp, golden skin.
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  • 1 gallon water or vegetable broth
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 tbs peppercorns
  • 1/2 tbs whole cloves
  • 2 tsp dried rosemary
  • 2 1/2 tsp dried thyme

Roasted Thanksgiving Turkey

  • 1 15 lb turkey we used 15ish lb
  • 1 1/2 cup butter softened
  • 4 cloves garlic minced
  • 1 Tbs fresh sage chopped
  • 1 Tbs fresh rosemary chopped
  • 1 Tbs fresh thyme chopped
  • 1/2 Tbs tarragon chopped
  • 1 tsp salt
  • 1/2 tsp pepper


  • 1 orange sliced
  • 1 lemon quartered quartered
  • 4 garlic cloves peeled
  • rosemary and thyme sprigs (use as much as will fit in turkey).


How to Brine the Turkey

  • In large pot add all ingredients and bring to a boil and simmer for about 15 minutes, remove from heat and cool.Before brining, remove insides of turkey and discard.
  • Submerge turkey, or add to brining bag with turkey and brine for 12-18 hours.

How to Roast the Turkey

  • Remove your turkey from brine and rinse and let sit at room temp for an hour before roasting.Preheat oven to 350 degrees F.
  • When ready to roast in bowl mix together your butter, garlic, sage, rosemary, thyme, tarragon, salt and pepper, set aside.

    Stuff your turkey with aromatics. NOTE: We used 1 orange, sliced, 1 lemon quartered, 1 onion quartered, 4 garlic cloves, peeled, rosemary and thyme sprigs (use as much as will fit in turkey).Loosen the skin over the breast and spread about 1/4 cup of your herb butter under skin. Rub the turkey with the remaining butter until fully covered.Place in roasting pan and cook in oven for about 15-16 minutes per pound or until the internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.(Our 15 lb bird took a 4 hours).
  • IMPORTANT NOTE: If after an hour, your turkey is golden, it is suggest to tent your turkey with foil.
    When there is an hour remaining, start basting your turkey with turkey juices. Remove from oven and carve.


Nutrition Information:

Calories: 215kcal (11%)Carbohydrates: 16g (5%)Protein: 1g (2%)Fat: 17g (26%)Saturated Fat: 11g (55%)Cholesterol: 46mg (15%)Sodium: 7376mg (307%)Potassium: 62mg (2%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 593IU (12%)Vitamin C: 6mg (7%)Calcium: 39mg (4%)Iron: 1mg (6%)