I have been using my mother’s method for roasting turkey since I began hosting Thanksgiving in my twenties. The main difference between this and other roast turkey recipes is that you cover the bird for part of the cooking time. The skin may not get super crispy, but it stays incredibly juicy and flavorful. No bland dry turkey here. In recent years, I’ve been doing a dry brine a day or two before roasting for added flavor and tenderness, but you can skip that step if desired.

And all that said… when in doubt, just follow Tante Marie’s advice.

Thanksgiving Roast Turkey

Ingredients:
1 14-16 lb turkey, giblets removed
3 Tbsps kosher salt
1 Tbsp brown sugar
3 onions, quartered
3 carrots, cut into large chunks
3-4 apples or quinces, quartered
1 head garlic, halved
1 bunch thyme, rosemary, sage, or all three
1 large lemon, halved
1-2 cups white wine or chicken/turkey broth
Olive oil, as needed

Remove the giblets and anything inside the turkey.

Combine the salt and brown sugar to make a dry brine. Generously season the outside of the bird and the inside cavity with the brine. Place in a roasting pan/baking dish and refrigerate, uncovered, for 24-48 hours before roasting. If you do not want to dry brine your bird, simply season it with the salt and sugar mixture on the day of roasting.

Preheat the oven to 350°F.

To the bottom of your roasting pan add the onion, carrot, and apples/quince. Place the turkey on top of the aromatics.

Stuff the inside of the turkey with the lemon, garlic, and herbs.

Rub the turkey with oil. Add the wine or stock to the roasting dish.

Cover the roasting dish tightly with foil.

Place in the oven, estimate about 1 hour for every 5 pounds. After half of the cooking time, remove the foil and uncover the turkey. Baste it with any juices in the bottom of the roasting dish. Continue to baste and check on the bird every 30-45 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.

Let the turkey rest for at least 30 minutes before carving, and up to an hour. While it's resting I throw other things in the oven that need to get roasted or heated.

Carve and serve!