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Perfect Turkey

Rated as 4.81 out of 5 Stars

"A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!"
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17 h servings
Original recipe yields 24 servings (1 (18 pound) turkey)


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  1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
  3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
  4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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  1. 1713 Ratings

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Most helpful positive review

Just a quick tip on how to brine a turkey, especially when your fridge is full of other holiday goodies! Ive done it this way for a few years now, and it works great. Instead of soaking in the ...

Most helpful critical review

I bought a small turkey to try this recipe because I didn't want to serve something that wasn't perfect on Thanksgiving day and boy am I glad I did!! Yes this turkey was moist, but the flavor a...

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Least positive

Just a quick tip on how to brine a turkey, especially when your fridge is full of other holiday goodies! Ive done it this way for a few years now, and it works great. Instead of soaking in the ...

This really does make the juiciest turkey. Cooks Illustrated magazine recommends letting the turkey sit in the refrigerator for several hours uncovered after rinsing off the brine, so that the ...

I loved this recipe when I made it last year for Christmas, but I have a question...when I turned the bird 2/3 through cooking it fell apart. Does anyone know why? Did I cook it too long?

fantastic!!! i will never make a turkey another way again!!! The veggies were awesome! I was so nervous to flip the turkey cause I was by myself!!, but I have a tip...take 2 pot holders and ...

This is outrageous. My husband was a serious skeptic of the brining process... until carving time came. I'm amazed the bird made it to the table! Absolutely amazing. *Definitely* use more ve...

I have used this recipe for 3 always comes out succulent. Even the leftovers are moist days later. I double up oven baking bags to brine overnight in the fridge. (I don't use the oven...

Had to downsize recipe since I only had a 12lb turkey. This is the only way I will do turkey from now on. I changed it slightly by stuffing the turky with chopped apples instead of the veggies a...

I highly recommend this turkey recipe! Made it for Thanksgiving and it's the best one and the easiest that I've used. The brining makes the turkey superbly moist and flavourful. I used alumin...

This was the moistest turkey I have ever had in my entire life. It was gone as fast as lighting. I did not have the wine on hand so I substituted it out with chicken broth. It was great, so favo...