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Brining and Cooking the Perfect Turkey with Delicious Gravy

Rated as 4.86 out of 5 Stars

"This turkey is incredibly moist and delicious. Even after heating up leftovers days later the meat is still so tender, moist and delicious. I make this primarily for Thanksgiving and have gotten nothing more than rave reviews every time! You can substitute turkey broth for chicken broth in this recipe. Brining cuts down the cooking time."
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1 d 15 h 35 m servings 796
Original recipe yields 24 servings (1 roast turkey with gravy)


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  1. Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey with breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
  4. Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
  5. Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 796 calories; 33.9 29.1 87.5 261 4792 Full nutrition

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Read all reviews 6
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I couldn't find the herb savory so I threw in some extra thyme and rosemary. This receipe made my turkey juicy and deicious! I'll always make my turkey like this.

the best turkey I have ever made

Unable to brine the whole 36hours, still came out real juicy and full of flavor. Best turkey ive had in years.

love this! best turkey ever. so much flavor I wish I had gotten a bigger turkey! I will definitely use this every time and also on chicken.

Juiciest Turkey we ever had!

I made this turkey for my family last year at Thanksgiving and they couldn't even believe how unbelievably flavorful and moist it was. It was the first turkey that I ever made! I didn't eat it ...