Juicy and Tender Thanksgiving Turkey- Slow Roast

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If you’ve ever wished your thanksgiving turkey could come out juicy every single time, this is the recipe that will make you the holiday hero. This whole turkey is tender, deeply flavorful, perfectly seasoned and never dry-thanks to a 3-day brine, the easiest mayo or butter rub and a forgiving slow-roast method.

Whether you’re hosting a large crowd, big family gathering or making turkey for the first time ever, this step-by-step recipe guide walks you through everything you need to know to a juicy turkey: The brine, the rub, cooking times, internal temperatures, serving ideas, and even what to do with the leftovers.

A Thanksgiving dinner table just looks complete when there is this giant bird on the table also serving as the thanksgiving centerpiece.

When my mama passed, turkey duties were on me for 10 years at our family gatherings. Within those years i have learned a thing or two on how to make a juicy turkey, fall off the bone and full of incredible flavor. I have tried many different recipes and even brined my turkey in buttermilk brine one year. Yes i bought gallons of buttermilk! It was nerve wrecking waiting to dig into it not knowing what to expect. Sure enough it didn’t disappoint but it was more challenging so I’ve stuck to this particular recipe. It became a family favorite and was easier to handle.

First things first, plan ahead! The way to a great turkey starts days before thanksgiving, not the night before. Yes, you need to brine the turkey, brining helps to lock in the moisture while penetrating the meat with lots of flavor. A dry-brined turkey cannot compare.

A larger turkey (15-20 pound) needs to be started 3-4 days before you cook it. Smaller turkeys only need 24-48 hours.

(If you need it for Thursday-Thanksgiving day, you need to place the turkey in the brine on Monday, take it out of the brine on Wednesday, do the rub marinade, seal in the oven bag or roasting pan (covered) and place it back in the fridge until Thursday morning.)

Tips to a better Thanksgiving Turkey:

• 1. Do Not Skip The Brine!! 2-3-day brine- deeply seasons the meat all the way through.
• 2. Add a rub after the brine- locks in moisture, gives golden skin, and carries flavor.
• 3. Use a thermometer – turkey cooks perfectly, never overdone (dry)
• 4. Go low & slow (slow roast method is forgiving resulting in tender meat)

Turkey Brine Ingredients:

(This brine is good for a 15-18lb turkey)

• 1.5g. cold water
• 5TB Kosher Salt
• 1/4cup Pickling Spice
• 1/4cup Vegeta (all purpose seasoning)
• 2TB Chicken Bouillon
• 5-6 bay Leaves
• 1 head of garlic (diced or sliced)

Instructions:

1. Add all of the brine ingredients to a large pot or container (such as a cooler or brine bag) stir, stir, stir very well so that all the salt dissolves.

2. Wash the turkey very well making sure no feathers are left on the skin and add the turkey to the brine. Leave it in the brine for at least 3 days in the refrigerator or in a cooler outside just make sure there is enough ice to keep the temperature below 40F. Use a plate to way down the turkey if it is not fully  submerged.

3. The day before you need to cook it, take it out of the brine and transfer to a roasting pan or an oven bag (recommended).

Make the Rub:

4. Use one of the two rubs to rub all over the turkey, inside and under the skin. (Use a spoon to help separate the skin from the meat)

OR even better, make 2 rubs to take it up a notch.

I like using mayo on top instead of butter because butter melts and slides right off the turkey while mayo sticks to the skin helping it stay moist and develop that beautiful golden color without having to baste it.

The butter rub I slide it under the skin or melt it and inject the butter mixture directly into the turkey with this meat injector.

Rub#1:

• 5-6Tbsp Mayonnaise
• 2-3 garlic cloves (pressed)
• 1.5Tbsp Montreal Steak Seasoning
• Juice of half a lemon (drizzled on top)

Rub #2:

• 1-2 sticks of softened Butter
• 2-3 garlic cloves (pressed)
• 1.5Tbsp Montreal Steak Seasoning
• Juice of half a lemon (drizzled on top)

Stuffing: (For aroma and moisture, not to eat)

• 2 green apples (cut in wedges)
• Fresh thyme (optional)

I prefer stuffing that releases moisture rather than absorbing it, because instead of drying the turkey out like classic bread stuffing can, it steams the inside and helps keep the turkey extra juicy.

5. If you are keeping the turkey neck, bag of giblets (gizzard/heart), put those pieces inside of the turkey cavity, cut 2 green apples into wedges and stuff inside together with few stems of fresh thyme (optional)

6. Tie the legs with kitchen twine and place the turkey in an oven bag together with a 1-2 ladles of the brine to the cavity and 1-2 ladles around the turkey and seal the bag. This liquid will create steam that will keep the turkey moist and fall off the bone.

If you are not using an oven bag, add 2-3 ladles of the brine to the bottom of the roasting pan, as well as 1-2 ladles inside the cavity. Cover with parchment paper and follow with foil on top. (the brine will steam underneath making the turkey stay moist, the parchment paper will protect the foil from touching the turkey)

7. Refrigerate another night or let the turkey sit out for a few hours on the counter prior to baking depending on when you need the turkey.

Preheat oven to 350°F:

8. Bake at 350F for about 2 hours (or until it comes to a boil) then bring the temperature down to 250F to finish roasting until the internal temperature of the thickest part reaches 160F. Cooking time will vary depending on the size of your turkey. Check internal temperature with an instant-read thermometer starting at hour 6 at the thickest part of the turkey.

The top will be evenly browned from the help of the rub. (Cooking the turkey on a lower temperature will help the bird stay moist and juicy without driving off moisture and fall off the bone) Slow baking is my favorite way of cooking the turkey, the results are worth the wait!

Optional Finish with a broil:

If you didn’t use the oven bag but covered with foil instead, the turkey skin may not be golden enough after roasting. Open the turkey and broil for 3 to 5 minutes until browned. BE CAREFUL to not overdo it. The broil setting is higher temperature and may dry out the turkey breast very quick. You don’t want dry turkey meat after all the work of preserving the moisture.

Total Estimated Time:

For 15–18 lbs expect roughly:

• 15 lb turkey: 6–7 hours
• 18 lb turkey: 7.5–8.5 hours

To make things a little easier for you, check out this How to Roast Whole Turkey Guide or this turkey cooking calculator to help you plan your next gathering.

Most important:

Use these times as a guide, but go by internal temperature, not time.

• Breast: 160–165°F
• Thigh: 170–175°F

The low-and-slow method is forgiving, but every oven and turkey varies, so checking toward hour 6 is smart.

Internal Temperature Guide:

Use a meat thermometer in the thickest part of the thigh (without touching the bone)

• 165°F is completely done and safe.
• 170 to 175°F ideal for dark meat lovers juicier fall apart texture.
• 155 to 160°F in the breast removed from the oven it will rise to 165°F during resting.
• Let the turkey rest 20 to 30 minutes before carving it keeps all the juices inside.

For presentation, garnish the turkey platter with fresh herbs or greens, sliced fruit or fresh vegetables. They sure help the bird stand out even more on your thanksgiving table especially when it is your main table centerpiece.

REST THE TURKEY:

Let the turkey rest 20-30 minutes before carving. This is critical- juices, redistribute, and the meat stays moist.

Serving Suggestions:

Pair this delicious Thanksgiving turkey with:

Creamy mashed potatoes, homemade gravy, these store bought yet dressed up garlic and herb dinner rolls, 3-cheese garlic French bread and a side of fresh cabbage salad.

If you make this recipe, I would love to hear how it turned out for you and appreciate it if you left a review. It helps other readers discover the recipe too and may help others decide to try it.

5 from 5 votes

Print

Juicy and Tender Thanksgiving Turkey – slow bake

A 3-4 day salt bath for the bird followed by a generous rub inside and out, then cooked to perfection and dressed on the plate to catch the eye then satisfy the mouth.. oh yes!!

Author Alena’s Home Cooking

Ingredients

Brine:

• 1.5 Gallon cold water
• 5 Tbsp Kosher Salt
• ¼ cup Pickling Spice
• ¼ cup Vegeta (all purpose seasoning)
• 2 Tbsp Chicken bouillon
• 5-6 Bay leaves
• 1 head Garlic (diced or sliced)

Rub#1

• 5-6 Tbsp Mayonnaise
• 2-3 garlic cloves (pressed)
• 1.5 Tbsp Montreal steak seasoning
• juice of half a lemon

Rub#2

• 1-1½ Sticks Softened Butter
• 2-3 cloves Garlic (pressed)
• 1.5 Tbsp Montreal Steak Seasoning
• Juice of half a lemon

Instructions

1. Instructions:

   1. Add all of the ingredients to a large pot or container (such as a cooler or brine bag) stir, stir, stir very well so that the salt dissolves.

   2. Wash the turkey very well making sure no feathers are left on the skin and add the turkey to the brine. Leave it in the brine for at least 2-3 days in the refrigerator or in a cooler outside just make sure there is enough ice to keep the temperature below 40°F. (Use a plate to way down the turkey if it is not fully submerged.)

   3. Once the turkey has been in the brine for at least 48hours, take it out of the brine and transfer to a roasting pan or an oven bag (recommended).

   4. Make the Rub: Use one of the two rubs to rub all over the turkey, inside and under the skin. (Use a spoon to help separate the skin from the meat)

   OR even better, make 2 rubs. Place the butter rub under the skin and the mayo rub on top.

   Note: You can also melt Rub#2 and inject it into the turkey while putting rub #1 on the skin and under the skin.

   5. If you are keeping the neck, gizzard/heart, put those pieces inside the cavity, cut 2 green apples into wedges and stuff inside the cavity. Add few stems of fresh thyme (optional)

   6.Tie the legs with kitchen twine and place the turkey in an oven bag together with a 1-2 ladles of the brine to the cavity and 1-2 ladles around the turkey and seal the bag.

   If you are not using an oven bag, add 2-3 ladles of the brine to the bottom of the pan, as well as 1-2 ladles inside the cavity. Cover with parchment paper and follow with foil on top. (The brine will steam underneath making the turkey stay moist, the parchment paper will protect the foil from touching the turkey, then you can also use it to make gravy)

   7. Refrigerate another night or let the turkey sit out for a few hours on the counter prior to baking depending on when you need the turkey.

   8. Bake at 350F for about 2 hours (or until it comes to a boil) then bring the temperature down to 250F and bake another 2-3 hours or until the internal temperature of the thickest part reaches 160F. The internal temperature will rise to 165°F as it rests.

   The top will be evenly browned from the help of the rub. (cooking the turkey on a lower temperature will help the bird stay moist and juicy without driving off moisture and fall off the bone)

   Slow baking is my favorite way of cooking the turkey, the results are worth the wait!

   Dress the turkey platter with any fruits or greens, they sure help the bird stand out even more on the table.

   Enjoy!

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