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Perfect Herb-Brined Roast Turkey Recipe with Rich Gravy Easy and Juicy

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This herb-brined roast turkey is juicy, tender, and infused with fresh herbs, paired with a rich, flavorful gravy made from pan drippings. It’s a simple, approachable recipe perfect for holidays or any special occasion.

Ingredients

  • Whole turkey: 12-14 pounds (5.4-6.3 kg), thawed if frozen
  • Water: 2 gallons (7.6 liters) for the brine base
  • Kosher salt: 1 ½ cups (360 g)
  • Brown sugar: ½ cup (100 g)
  • Fresh herbs: 4-5 sprigs each of rosemary, thyme, sage, and parsley
  • Garlic: 6 cloves, smashed
  • Black peppercorns: 2 tablespoons (whole)
  • Bay leaves: 3 large leaves
  • Onion: 1 large, quartered
  • Unsalted butter: ½ cup (115 g), softened
  • Olive oil: 2 tablespoons
  • Fresh lemon: 1, halved (optional)
  • Chicken or turkey stock: 2 cups (480 ml)
  • Cornstarch: 1 tablespoon (for gravy thickening)
  • Cold water: 2 tablespoons (for gravy thickening)

Instructions

  1. Prepare the brine: In a large stockpot, combine 2 gallons of water with 1 ½ cups kosher salt and ½ cup brown sugar. Stir until dissolved. Add smashed garlic, peppercorns, bay leaves, quartered onion, and fresh herbs. Bring to a simmer for 5 minutes, then remove from heat and cool completely.
  2. Brine the turkey: Remove giblets and neck from the turkey cavity. Submerge the turkey in the cooled brine, ensuring it’s fully covered. Refrigerate or place in a cool spot for 12 to 24 hours (ideally 18 hours).
  3. Preheat your oven to 325°F (163°C).
  4. Prepare the turkey for roasting: Remove the turkey from the brine and rinse under cold water. Pat dry thoroughly with paper towels. Rub softened butter under the skin of the breast and over the entire turkey. Drizzle olive oil on top and season lightly with freshly ground black pepper.
  5. Truss and stuff: Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the halved lemon and some fresh herbs inside the cavity.
  6. Roast the turkey: Place the bird breast-side up on the roasting rack inside your pan. Roast for about 13-15 minutes per pound (approximately 3 to 3 ½ hours for a 12-pound turkey). Baste with pan juices every 45 minutes.
  7. Check for doneness: Insert a meat thermometer into the thickest part of the thigh without touching bone. The turkey is done when it reaches 165°F (74°C). Tent loosely with foil if skin browns too quickly.
  8. Rest the turkey: Remove from oven and let rest for at least 20-30 minutes before carving.
  9. Make the rich gravy: Pour pan drippings through a fine mesh strainer into a saucepan. Skim off excess fat. Add 2 cups chicken or turkey stock, bring to a simmer, and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water to thicken. Adjust seasoning with salt and pepper.

Notes

Do not rush cooling the brine to avoid partially cooking the turkey. Pat the skin dry thoroughly for crispy skin. Baste regularly every 45 minutes. Use a reliable thermometer to check doneness. Tent with foil if skin browns too quickly. Rest the turkey for 20-30 minutes before carving to keep meat juicy. Gravy can be prepared ahead and reheated gently.

Nutrition

Keywords: herb brined turkey, roast turkey, Thanksgiving turkey, juicy turkey, turkey gravy, holiday turkey recipe, easy turkey recipe

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