Super Moist & Juicy Thanksgiving Turkey Recipe

It's almost thanksgiving and that means it's time to figure out what you'll be cooking if you're hosting thanksgiving dinner. There's a multitude of amazing turkey recipes out there but this recipe is my absolute favorite, never fail, super moist go to turkey recipe. Enough small talk, let's get straight to it. =)

You'll need
15- 20 lb turkey, thawed, inside packets removed

1 gallon buttermilk
8 tablespoons kosher salt
2 tablespoon poultry seasoning
1 tablespoon black pepper
6 cloves garlic, crushed
1 onion, chopped

1 teaspoon salt
1 teaspoon pepper
1 apple
1 orange
Fresh herbs(as desired)

1 stick butter
2 tablespoons olive oil
1 teaspoon Cajun seasoning
1 tablespoon poultry seasoning
1 teaspoon oregano
1 teaspoon basil
½ teaspoon thyme
½ teaspoon garlic flakes
½ teaspoon paprika


Combine all of the brine ingredients in a large bowl.

Line a large bowl, pot or bucket with an oven roasting bag that's big enough to completely cover your turkey.

Place the turkey and brine into the bag.

Tie the bag, making sure all the air is out and the buttermilk brine is completely surrounding the turkey.

Refrigerate overnight. (Do not brine past 24 hours!!!)

Preheat oven to 325.

Rinse the brine off of completely your turkey.

Dry the turkey with paper towels until completely dry.

Combine the salt and pepper and rub inside of the turkey cavity.

Stuff the cavity with fresh herbs, onion, garlic, an apple, and an orange.

Combine all of the seasoned butter ingredients.

Brush this butter mixture generously onto the turkey, until covered with butter. Reserve some of the butter if desired.

Place turkey in a roasting pan, breast side up.

Place on the lower rack in the oven and bake uncovered for 3 hours and 45 minutes to 4 hours.

Cover with foil for the last 45 minutes (if you are content with the browning) and also remove the apple and orange at this point.

Roast the turkey breast down for the last 10-15 minutes.

Use a thermometer and your cooking guide since turkey sizes and oven temperatures vary.

Remove from oven when done.

Let rest for 20 minutes.

Place to the middle of your serving plate and garnish with rosemary or whatever else your prefer. 

Bon Appetit!
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