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White House Thyme Roasted Turkey

This recipe outlines brining and roasting a 20-pound turkey for a flavorful and moist result. It involves creating a fragrant herb and spice brine, soaking the turkey overnight, then buttering, seasoning, stuffing the cavity with brining ingredients, and roasting until golden brown and cooked through. A resting period ensures optimal juiciness.
Print Recipe
Cook Time 20 minutes
Total Time 15 hours 45 minutes
Servings 16 people

Equipment

  • 1 Large Saucepan For making brine
  • 1 5-gallon bucket Food-grade for brining
  • 1 Large roasting pan with rack Large enough for a 20lb turkey
  • 1 Meat Thermometer Instant-read recommended
  • 1 Kitchen Twine For trussing

Ingredients
  

Main

  • 1 gallon water
  • 1 bunch fresh thyme
  • 4 whole heads fresh garlic cut in half horizontally
  • 2 medium yellow onions peeled and quartered
  • 4 lemons zest removed in large strips
  • 1 tablespoon whole black peppercorns
  • 6 fresh or dried bay leaves
  • 1 cup kosher salt
  • 1 cup light brown sugar
  • Ice
  • One 20-pound fresh turkey neck and giblets removed, rinsed
  • 2 sticks 1 cup unsalted butter, room temperature
  • 2 teaspoons fine sea salt
  • 1 tablespoon freshly ground black pepper

Instructions
 

  • For the brine: Heat the water, thyme, garlic, onion, lemon zest, peppercorns, bay leaves, kosher salt and light brown sugar in a large saucepan over medium-high heat, stirring frequently, until the sugar and salt dissolve. Transfer the liquid to a clean 5-gallon bucket. Add enough ice to total 3 gallons of liquid and mix until incorporated.
  • For the turkey: Add the turkey to the bucket with the brining liquid and refrigerate for at least 12 hours.
  • When ready to roast, preheat the oven to 450 degrees F. Have ready a large roasting pan with a rack.
  • Remove the turkey from the brining liquid and use paper towels to pat it as dry as possible inside and out. Rub the turkey with the butter all over, including the cavity, and sprinkle with the sea salt and pepper. Stuff the cavity with the thyme, garlic, onions, bay leaves and lemon zest from the brine solution. Fold the wingtips underneath the turkey. Truss the legs with kitchen twine. Place the turkey in the roasting pan, breast-side up. Fold the neck flap under.
  • Roast the turkey for 1 hour to brown it, then reduce the oven temperature to 350 degrees F and cook for another 1 1/2 to 2 hours or until a thermometer inserted in the thickest part of the thigh registers 165 degrees F. Let the turkey rest at room temperature, covered with foil, for 30 minutes before carving.

Notes

Ensure the turkey is fully submerged in the brine; use a plate or weight if necessary. Patting the turkey thoroughly dry is crucial for achieving crispy skin. Applying butter both under and over the skin helps render fat and distribute flavor. Resting the turkey allows juices to redistribute, ensuring moist meat. For added flavor, consider roasting the neck and giblets separately to make a rich gravy while the turkey rests.