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Traditional Whole Turkey

  • 8 Servings
  • 12 hrs - 24 hrs Prep Time
  • 3 hrs 30 mins - 4 hrs Total Time

Ingredients

Traditional Brine

  • 1 quart warm water
  • 1/2 cup salt
  • 1/4 cup sugar
  • 1 onion, quartered 
  • 1 small head of garlic, cloves smashed
  • 2 quart vegetable stock
  • 1 orange, sliced
  • 2 bay leaves
  • 5-7 stems of thyme
  • 1 tablespoon peppercorns
  • 4 cups ice

Aromatics for Stuffing Turkey

  • 1 fennel bulb, green stocks removed and white bulb roughly chopped
  • 4 cloves of garlic, smashed
  • 1 leek, white and light green portion roughly chopped
  • 1 small apple, cut into large pieces
  • 1 small bunch of thyme
  • 1 orange, cut into large pieces

Serving Size 3 oz (84g)
Amount Per Serving
Calories 120
Calories from fat
% Daily Value*
Total fat 5 g 6 %
Saturated fat 1 g 6 %
Trans fat 0 g
Cholesterol 55 mg 18 %
Sodium 170 mg 8 %
Total Carbohydrates 1 g 1 %
Dietary Fiber 0 g 1 %
Sugars 1 g
Protein 16 g
Vitamin D 2%
Calcium 2%
Iron 4%
Potassium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    In warm water add salt and sugar, stir and allow to fully dissolve. Add remaining brine ingredients and finally ice to fully cool. Once cold, place turkey in brine and fully submerge. Store in refrigerator for 12-24 hours
  • Step 2

    When turkey has finished brining, preheat oven to 350°F. Remove turkey from the brine, rinse, and pat dry. Place in roasting pan.
  • Step 3

    In a bowl mix fennel, garlic, leeks, apples, thyme, orange with 1 tablespoon of olive oil, and generous amount of salt and pepper. Stuff seasoned aromatics into turkey cavity.
  • Step 4

    Brush turkey with remaining 2 tablespoons of olive oil, then season with salt and pepper.
  • Step 5

    Add wine to the bottom of roasting pan.
  • Step 6

    Bake until golden brown and internal temperature is 165°F in the thickest area of the breast. Rotate turkey after roasting for approximately 1 hour and baste with juices in pan. Cover loosely with foil if turkey browns too quickly. 
  • Step 7

    Allow the turkey to rest covered for 15-20 minutes before carving.

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