Savory Brined Thanksgiving Turkey
This turkey is brined, injected, and basted for maximum flavor and juiciness. Aromatic citrus and herbs keep the meat moist, while a simple gravy rounds out the meal.
Instructions
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Prepare the Brine
In a large pot, combine 2 gallons cold water, 2 cups kosher salt, 1 cup brown sugar, 2 tbsps hot sauce, crushed garlic, thyme, sage, rosemary, and black pepper. Bring to a boil, stir for 5 minutes, then turn off the heat and add ice. Once cooled, add an additional 2.5 gallons water to reach room temperature. -
Brine the Turkey
Place the cleaned turkey in a container and submerge it in the brine solution. Refrigerate or keep in a cooler for 24 hours. -
Make the Injection
Mix 4 cups chicken broth, 1 tbsp chicken bouillon, and hot sauce to taste. Set aside. -
Inject and Season
After brining, rinse and pat the turkey dry. Inject the seasoned broth evenly throughout the bird. Generously season the surface with all‑purpose seasoning or salt, pepper, garlic powder, and onion powder. -
Spatchcock the Turkey
Remove the backbone with kitchen shears or a knife and press the bird flat. This helps it cook evenly. -
Prepare the Roasting Rack
On a roasting rack, layer sliced onion, lemon, orange, and fresh herbs. Add 1 cup chicken broth to the pan. -
Roast the Turkey
Place the turkey on the rack, skin side up. Roast in a preheated oven at 400–425 °F, basting with butter every 20 minutes. If the skin darkens too quickly, cover loosely with foil. Roast roughly 10 minutes per pound, until the white meat reaches 165 °F and dark meat 175 °F. -
Make the Gravy
While the turkey rests, pour pan drippings into a saucepan. Whisk in 0.5 stick butter and 0.25 cup flour, cooking until golden. Stir in heavy cream, Worcestershire sauce, and 1–2 cups chicken broth. Simmer until thickened and season to taste. -
Serve
Carve the turkey and serve with the homemade gravy. Pair with your favorite holiday sides.
Tips
Basting with butter adds flavor and helps the skin brown evenly. If the turkey skin browns before the meat is done, tent with foil to prevent burning.
Video
“How To Make a Thanksgiving Turkey That Doesn't Suck” by Mr. Make It Happen, watch on YouTube.
About this recipe
The brine combines kosher salt, brown sugar, hot sauce, garlic, and fresh herbs to season the bird from the inside out. After a 24‑hour soak, the turkey is injected with a seasoned chicken broth mixture, then spatchcocked and roasted on a rack with onions, lemon, orange, and more herbs. Basting with butter every 20 minutes creates a golden, crisp skin, and the internal temperature guides perfect doneness. Serve the carved turkey with the homemade gravy made from pan drippings, butter, flour, cream, and Worcestershire sauce. It’s an impressive centerpiece for any Thanksgiving spread.
