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A roasted whole chicken garnished with rosemary sits on a white plate, surrounded by herbs, garlic, glassware, and napkins—creating a charming scene reminiscent of a holiday turkey feast on a rustic dark wooden table.
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Easy Holiday Turkey With Garlic, Lemon, And Rosemary

If you want a holiday turkey that tastes like you put in serious effort (but the steps stay simple), this is the one. An overnight brine keeps the meat juicy, and the garlic, lemon, and rosemary make your kitchen smell like a real celebration - and tomorrow you’ll be carving a golden, flavorful turkey and receiving compliments to the chef.
Prep Time30 minutes
Cook Time3 hours 30 minutes
Brining Time12 hours
Total Time16 hours
Course: Main Course
Cuisine: American
Servings: 14
Calories: 450kcal
Author: Chop and Cheers

Equipment

  • Large stockpot or food-safe brining bag (set inside a roasting pan for stability)
  • Roasting pan with a rack
  • Instant-read thermometer
  • Paper towels
  • Turkey lifters or sturdy tongs (helpful for turning the turkey)

Ingredients

Turkey

  • 1 whole turkey about 18 lb (8.2 kg), neck and giblets removed

Brine

  • 1 1/2 cups sea salt see tip below
  • 1/2 cup brown sugar 100 g
  • 4 quarts cold water 3.8 L, plus more as needed to fully cover the turkey

Roast and aromatics

  • 1/2 cup unsalted butter melted, divided (113 g)
  • 2 large onions chopped, divided
  • 4 carrots coarsely chopped, divided
  • 4 celery stalks chopped, divided
  • 3 sprigs fresh rosemary divided
  • 1 lemon quartered
  • 1 head garlic halved horizontally
  • 1 bay leaf
  • 1 cup dry white wine 240 ml
  • Freshly ground black pepper to taste

Instructions

  • Make the brine: In a large stockpot, stir together the sea salt, brown sugar, and cold water until dissolved.
  • Brine the turkey: Submerge turkey in brine. Cover and refrigerate 12 hours or overnight. (Add more cold water if needed to fully cover the turkey.)
  • Preheat oven: Heat oven to 350°F (175°C).
  • Rinse and dry: Remove turkey from brine, rinse under cold water, and pat dry well. Discard brine.
  • Butter and season: Brush turkey inside and out with half the melted butter. Season cavity with black pepper.
  • Fill cavity: Add 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 1 rosemary sprig, lemon quarters, and halved garlic to the cavity.
  • Set up pan: Place turkey breast-side down on a rack in a roasting pan. Scatter remaining onion, carrots, celery, and rosemary in the pan, add bay leaf, and pour wine over the vegetables.
  • Roast: Roast uncovered for 3 1/2 to 4 hours. About two-thirds through, carefully turn turkey breast-side up and brush with remaining melted butter.
  • Check doneness: Turkey is done when an instant-read thermometer in the thickest part of the thigh (near bone) reads 165°F (74°C).
  • Rest: Remove turkey and rest 30 minutes before carving.
  • Serve: Carve and serve with roasted vegetables.

Notes

  • Brine coverage matters: If 4 quarts (3.8 L) does not fully cover the turkey, add more cold water until it does.
  • Salt consistency tip: Sea salt crystal sizes vary, so for more predictable results, weigh the salt if possible and aim for 225 - 240 grams.
  • Thermometer tip: Avoid touching bone when checking temp.