“The juiciness of the meat is remarkable and your family will keep coming back for more, you can also make great turkey sandwiches with the leftovers”
Prep Time: 15 minutes (turkey must marinate overnight)
Baking Time: 4 ½ to 5 hours
Ingredients
1 whole turkey (15 pounds) thawed then rinse the turkey inside and out. Pat dry with paper towels
4 tablespoons olive oil
2 large white onions peeled and cut in 4 quarters
2 large green bell peppers de-seeded and cut into 4 quarters
2 celery stalks cleaned and cut into three inch parts
1 bulb of garlic peeled
2 cups red wine preferably Cabernet Sauvignon/or 1 cup cola
1 cup water
¼ cup packed dark brown sugar
2 tablespoons sea salt
3 rosemary sprigs
5 bay leafs
1 tablespoon ground black pepper
For the sauce
2 cup red wine
½ cup water
1/2 cup heavy cream
Directions
(The turkey must marinate for at least 18 hours before baking)
Place the turkey breast-side up in a roasting pan.
Add all the vegetables, wine, water, olive oil brown sugar and sea salt to a blender or food processor and blend on high for 1 minute until well blended.
Pour the marinate over the entire turkey making sure to add plenty of it to the turkey cavity and cover with tinfoil and place in top part of the fridge to marinate for at least 18 hours.
The next day
Preheat the oven to 325 F. Remove the turkey from the fridge and set aside until the oven is ready and hot. Next remove the tinfoil (do not throw tinfoil away you will need it later) and place the turkey into the hot oven and bake until the skin is light brown (around 1 ½ hours) then cover the turkey with the tin foil that you did not throw away and continue to bake until the turkey has roasted for 3 hours more. Be sure to check for doneness by checking to see if the juices that run out are clear with no blood in them or if checking with a thermometer the temperature should be when poked into the turkey breast muscle and all the way to the middle, the temperature should be from 170 to 180 F.
When done remove the turkey from the oven and allow to stand for 30 minutes to permit the juices to settle into the meat. Then remove the turkey from the roasting pan and place in a new roasting pan, cover with tinfoil and place back into the now turned off oven, make sure the oven is off.
Place the roasting pan on the stove-top with at least one burner on high.
De-glaze the pan by adding 2 cups red wine and orange juice or ½ cup Worchester sauce mixed with 1 cup water and orange juice.
Stir gently to scrape up browned bits and try to get them completely off the bottom of the roasting pan.
Stir for 5 minutes or until almost all of the brown bits are off the bottom of the pan
Pour pan drippings into a gravy separator or strainer onto a medium size boiling pot and heat to medium high and bring slowly to a boil mixing often.
next add the cream and continue to stir and reduce until the sauce is light thick then remove from heat.
You should not have to add more sea salt since 2 tablespoons was used for the marinate but always check the sauce and add more so that it meets to your palate.
Carve the turkey and drizzle turkey slices with the warmed gravy sauce. Serve immediately.
Choosing the right turkey for the holidays is half planning, half decoding labels, and all about matching the bird to your crowd, oven, and cooking style. Start with headcount and appetite. A reliable rule is about 1 to 1¼ pounds of whole turkey per person if you want modest leftovers; plan closer to 1½ pounds for generous next-day sandwiches. Smaller birds cook more evenly; if you’re feeding a large group, two medium turkeys often beat one giant one for juicier white meat and shorter oven time.
Fresh versus frozen comes down to logistics. Frozen turkeys are flash-frozen at peak quality and give you price flexibility and selection, but require careful thawing—roughly 24 hours of fridge time per 4–5 pounds. Fresh birds save you thaw time and can taste slightly cleaner if cooked within the recommended window, but they’re costlier and sell out early. If your week is hectic, a high-quality frozen turkey thawed safely in the fridge is an excellent choice.
Labels tell a story—sometimes a confusing one. “Natural” refers to minimal processing and no artificial ingredients; it does not describe how the turkey was raised. “No antibiotics ever” and “organic” speak to farming practices; organic also requires organic feed and outdoor access. “Free-range” indicates outdoor access but not time or space. Third-party animal-welfare certifications like Certified Humane or Global Animal Partnership add clearer standards beyond marketing terms. Kosher turkeys are pre-salted during processing, which acts like a light brine and can help moisture retention; if you choose kosher, reduce or skip additional brining. Some conventional birds are “enhanced” or “self-basting,” injected with a solution of water, salt, and sometimes flavorings. These can stay juicier with less effort but taste saltier and can brown a bit differently; adjust seasoning accordingly.
Breed and size influence flavor and texture. Broad-breasted turkeys dominate supermarkets and deliver mild flavor and a high ratio of white meat. Heritage breeds (like Bourbon Red or Narragansett) are typically smaller, darker, and more intensely flavored, with firmer texture and a higher price tag—great for roasting fans who value character over volume. If you love crispy skin and even cooking, choosing a bird in the 10–14-pound range and spatchcocking (removing the backbone to flatten) can yield superb results; if presentation is paramount, a whole roast is classic but benefits from careful temperature control.
Quality control matters. Look for plump, intact skin without tears, a clean, fresh smell, and intact packaging with no excessive purge in the tray. Check the “sell by” or “use by” dates and give yourself enough time for dry-brining (salt the bird and rest uncovered or loosely covered in the fridge 12–48 hours) to season deeply and promote bronzed skin. For already enhanced or kosher birds, shorten the salt rest or use a salt-free herb rub.
Storage and safety are non-negotiable. Keep fresh turkeys at 40°F (4°C) or below, and never thaw on the counter. If you’re behind schedule, a cold-water thaw—submerging the sealed turkey in cold water and changing the water every 30 minutes—works in a pinch at about 30 minutes per pound. Pat the bird dry before roasting; start with a hot oven to jump-start browning, then reduce heat to finish gently. No matter the method, verify doneness with a thermometer in the thickest part of the breast and the innermost thigh, avoiding bone. Aim for 165°F (74°C) in all parts; resting 20–30 minutes redistributes juices and makes carving easier.
Match the turkey to your cooking plan. If you intend to dry-brine and roast on a rack with aromatics, a plain, non-enhanced bird gives you full control. If you need a low-effort, high-moisture safety net for a buffet, an enhanced or kosher turkey can simplify the process. If your oven space is limited, two smaller birds or one whole bird plus an extra bone-in breast can keep the feast on schedule. For smokers and grills, slightly higher fat content and smaller size help manage time and temperature swings; for deep-frying, choose a smaller, completely thawed, very dry bird and follow oil-volume and safety guidelines to the letter.
Health considerations fit easily into choice and prep. Turkey is naturally rich in high-quality protein, niacin, selenium, and B vitamins. Selecting a bird without added solutions keeps sodium lower; removing the skin at the table trims fat while preserving cooking benefits. Save bones and trimmings for stock—collagen-rich broth adds nutrition and stretches value into soups and sauces all weekend.
Finally, think supply chain and community. Ordering ahead from a butcher or local farm can secure a specific size or breed, support regional producers, and often nets you better handling and advice. Supermarkets excel on price and selection—especially frozen—but shop early for the sweet spot of availability and cost.
In short: set your guest count, pick the size and style that fits your cooker and timeline, decode the label to match your priorities, plan for safe thawing and seasoning, and commit to thermometer-true doneness. Choose well now, and the rest of the meal gets easier.
References:
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/lets-talk-turkey
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-thawing
https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature
https://www.ams.usda.gov/publications/content/food-labeling-terms
https://www.consumerreports.org/food-labels/seals-you-can-trust-on-meat-and-dairy-and-the-ones-you-cant-a3082512642/
https://certifiedhumane.org/
https://globalanimalpartnership.org/
https://www.eatright.org/food/nutrition/nutrition-facts-and-food-labels/what-to-look-for-on-chicken-and-turkey-labels
https://www.butterball.com/how-tos/turkey-calculator
https://extension.psu.edu/turkey-basics-selection-thawing-and-roasting
