Traditional Roasted Turkey

Ingredients

• 1 quart Water (Cold water for brine; add ice water to cool)
• 0.5 cup Kosher Salt (Divided – half for brine, half for seasoning)
• 0.5 cup Brown Sugar (Divided – half for brine)
• 4 cloves Garlic cloves (brine) (Whole, added to brine)
• 4 leaves Bay Leaves (For brine flavor)
• 1 tablespoon Black Peppercorns (Whole, for brine)
• 1 tablespoon Orange Peel (Zest only, no pith)
• 1 tablespoon Lemon Peel (Zest only, no pith)
• 2 tablespoons Fresh Thyme (Divided – brine and herb butter)
• 2 tablespoons Fresh Rosemary (Divided – brine and herb butter)
• 2 sticks Unsalted Butter (Room‑temperature for herb butter)
• 3 cloves Garlic cloves (herb butter) (Minced fine)
• 2 stalks Celery stalks (Chopped 1‑inch pieces for gravy stock)
• 2 pieces Carrots (Cut into 1‑inch chunks, skin left on)
• 1 large Onion (Quartered for stock)
• 2 cloves Additional Garlic cloves (stock) (Minced)
• 1 quart Turkey Stock (Store‑bought or homemade)
• 4 tablespoons All‑purpose Flour (For roux)
• 4 tablespoons Butter (roux) (Unsalted)
• 2 tablespoons Olive Oil (Light coating on skin before roasting)
• 1 whole Fresh Turkey (about 16 lb) (Thawed, neck and giblets saved for stock)
• 1 piece Kitchen Twine (About 3‑ft length for trussing)

Instructions

1. Make the Brine Base

   Combine 1 quart cold water, ½ cup kosher salt, and ½ cup brown sugar in a large pot. Add garlic cloves, bay leaves, peppercorns, orange zest, lemon zest, fresh thyme and rosemary.

   Time: PT10M

   Temperature: Medium heat

2. Cool the Brine Quickly

   Remove the pot from heat and pour the hot brine into a bowl of ice‑water to bring the temperature down rapidly.

   Time: PT5M

3. Brine the Turkey

   Place the thawed 16‑lb turkey in a large container, pour the cooled brine over it ensuring the bird is fully submerged (breast side down). Weigh the bird down with plates if needed. Cover and refrigerate for 12 hours.

   Time: PT12H

4. Prepare Herb Butter

   In a bowl, combine 2 sticks softened unsalted butter, 1½ tbsp chopped rosemary, 1½ tbsp chopped thyme, 3 minced garlic cloves, and a pinch of salt and pepper. Mix until smooth.

   Time: PT10M

5. Prep Aromatics for Cavity & Gravy

   Rough‑chop 2 stalks celery, 2 carrots (1‑inch chunks), 1 large onion (quartered), 2 garlic cloves (minced), and a few sprigs each of rosemary and thyme. Set aside.

   Time: PT10M

6. Remove Turkey from Brine & Dry

   Take the turkey out of the brine, discard the brine, and pat the bird completely dry with paper towels. Remove any neck, giblets, and excess fat; reserve the neck for gravy stock.

   Time: PT5M

7. Season Cavity & Insert Aromatics

   Generously salt and pepper the cavity, then stuff it with the prepared aromatics, a few rosemary sprigs, thyme sprigs, and the halved garlic bulb.

   Time: PT5M

8. Butter Under the Skin

   Gently separate the skin from the breast meat using your fingers, starting near the leg. Slide the herb butter under the skin, massaging it to cover as much surface as possible. Any remaining butter can be placed in the cavity.

   Time: PT10M

9. Truss the Turkey

   Tuck the wings under the body. Using kitchen twine, tie the legs together and secure the bird by looping the twine around the drumsticks and tightening.

   Time: PT5M

10. Oil and Season Exterior

    Rub the outside of the turkey with 2 tbsp olive oil, then liberally season with salt and freshly ground black pepper.

    Time: PT2M

11. Preheat Traeger Grill

    Set the Traeger grill to 300°F and load the turkey pellet blend (hickory, oak, maple, rosemary). Allow 15 minutes for the grill to reach temperature.

    Time: PT15M

    Temperature: 300°F

12. Roast the Turkey

    Place the turkey breast‑side up on a roasting pan in the center of the grill. Close the lid and roast for 3 hours 30 minutes, rotating the bird halfway through for even browning. Monitor internal temperature; remove when the thickest part of the breast reaches 160°F.

    Time: PT3H30M

    Temperature: 300°F

13. Rest the Turkey

    Transfer the turkey to a cutting board, tent loosely with foil, and let rest for 30 minutes before carving.

    Time: PT30M

14. Make the Gravy Roux

    In a saucepan, melt 4 tbsp butter over medium‑high heat. Add 4 tbsp flour, whisk continuously until the mixture turns a light golden “toasted popcorn” color, about 2 minutes. Remove from heat and set aside.

    Time: PT5M

    Temperature: Medium‑high heat

15. Prepare Gravy Stock

    Strain the pan drippings and vegetables from the roasting pan into a saucepan. Skim off excess fat or use a fat separator. Add 1 quart turkey stock and bring to a simmer.

    Time: PT5M

    Temperature: Medium heat

16. Thicken Gravy

    Gradually whisk the roux into the simmering stock, adding a little at a time until smooth. Add an additional 1 cup turkey stock if needed to reach desired consistency. Simmer 2‑3 minutes, whisking vigorously to eliminate lumps.

    Time: PT5M

    Temperature: Medium heat

17. Carve the Turkey

    Remove the twine, lift the breast meat and slice diagonally. Separate the legs and drumsticks at the joint, then carve the thigh meat. Arrange slices on a serving platter and serve with gravy.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g