Ingredients
- 1 (12–14 pound) turkey, defrosted
- 1 cup maple syrup
- 1 cup kosher salt
- 1 orange, cut in half
- 1 onion, quartered
- 10 whole cloves
- 20 whole peppercorns
- 3 whole star anise
- 1–2 tablespoons vegetable or canola oil
- Water (about 1 gallon cold water plus more if needed to cover)
Instructions
Prepare the Brine
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In a bowl, combine maple syrup and kosher salt with 4 cups of hot water. Stir until the salt fully dissolves.
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Pour the maple mixture into a large stockpot. Add 1 gallon of cold water, the juice of the orange, the squeezed orange halves, onion, cloves, peppercorns, and star anise. Stir to combine.
Brine the Turkey
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Remove the neck and giblets from the turkey (reserve for gravy if desired). Rinse the turkey inside and out.
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Place the turkey breast side down into the brine. The liquid should just cover the bird; add more cold water if needed.
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Refrigerate for 18 hours up to 2 days. (Alternatively, keep in a safe outdoor space if temperatures remain below 55°F.)
Roast the Turkey
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Preheat oven to 450°F.
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Remove turkey from brine and rinse thoroughly inside and out with cold water. Discard the brine.
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Place turkey on a roasting rack inside a wide, low roasting pan. Pat dry with paper towels.
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Tuck wings under the bird (or cover tips with foil) and rub skin evenly with oil.
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Roast on the lowest oven rack for 30 minutes.
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Loosely tent the breast with foil to prevent over-browning.
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Pour 1 cup of water into the bottom of the roasting pan. Reduce oven temperature to 350°F and roast for 1 hour.
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Remove foil from the breast. Rotate the pan so the opposite side faces the back of the oven (most ovens heat more from the back). Continue roasting for 1–1½ hours more, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 160–165°F.
Total roasting time: approximately 2½–3 hours.
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Remove from oven and let rest 20–30 minutes before carving. This allows the juices to redistribute for maximum tenderness.
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Slice and serve with gravy or cranberry sauce.
Notes
- Brining tip: If your turkey is slightly frozen, it can finish thawing while brining.
- Even cooking: Covering the breast with foil during the early roasting stage prevents dryness.
- Thermometer is key: Always rely on internal temperature rather than time alone.
- Resting is essential: Skipping the resting period can cause juices to run out when slicing.
- Leftovers: Store carved turkey in an airtight container in the refrigerator for up to 4 days.
