As the leaves turn and the air fills with the scent of autumn, it’s time to gather around the table for one of the most cherished traditions of the year: Thanksgiving. This year, elevate your feast with a perfectly roasted turkey that will be the star of the show. Juicy, tender, and infused with a medley of herbs and spices, this turkey recipe promises to delight your family and friends. Whether it’s your first time cooking or you’re a seasoned pro, this guide will help you create a centerpiece that’s both beautiful and delicious. Let MV Sea Salt help you craft a memorable Thanksgiving dinner that everyone will be thankful for!
10-12 pound turkey, giblets and neck removed (save these to make gravy)
1 cup Martha’s Vineyard Premium Sea Salt
Martha's Vineyard Sea Salt: Sumac, Paprika, and Garlic
1 orange, sliced
1 bunch fresh sage
1 bunch fresh thyme
2 tablespoons whole black peppercorns
water
1 stick unsalted butter, softened
2 tablespoons Sumac, Paprika, and Garlic Sea Salt
1 tablespoon freshly ground black pepper
To brine the turkey, mix the sea salt, orange, herbs, and peppercorns with the water in a large bowl or bucket that the entire turkey can comfortably sit in your fridge overnight. Stir the salt until dissolved and lower the turkey into the brine. Make sure to cover the entire turkey, and if it doesn’t, turn the turkey every 4 hours so every part gets evenly brined.
To season the brined turkey, first rinse the turkey under fresh water carefully in your sink (save the orange slices). Have a roasting pan ready to place it on. In a small bowl, mix the softened butter, sea salt, and pepper. Using your hands, slather the butter all over the turkey.
To roast turkey, place leftover orange slices from brine in the turkey cavity. Cook turkey at a preheated oven of 350F for one hour and then cover the breast with foil. Cook for another hour and a half, or as long as it needs to reach 165F when tested with a meat thermometer.
Before serving the turkey, let rest for at least 10-15 minutes and then slice.
To make gravy:
- While turkey is brining the night before, take the giblets and neck of the turkey and simmer them in fresh water with a few carrots, celery, peppercorns, and herbs to your liking. This will make a stock for the base of your gravy tomorrow.
- Skim the stock if needed and let simmer for 2-3 hours. Strain and save the liquid in the fridge overnight.
- The next day once the turkey is roasted, scrape the roasting pan bits into a sauce pot with 1/2 stick of butter and let melt. Add 1/4 cup flour and whisk over medium heat. Whisk in the stock you made the night before and taste for seasoning. Add sea salt and pepper as needed. If you need to thicken your gravy more, in a small bowl whisk equal parts flour and vegetable oil and drizzle into the gravy, whisk as you add, this should thicken to your liking.
- Once cooked for about 15 minutes, strain and serve.