Every family has its own Thanksgiving traditions — but when it comes to the centerpiece, most of us agree on one thing: the turkey matters. Perfectly roasted, golden and glistening, it’s the dish that brings everyone to the table. And if there’s one name that has elevated this humble bird to an art form, it’s Thomas Keller.
Keller’s method is a masterclass in simplicity and precision. His secret? A citrus and herb brine, a day of air-drying for crisp skin, and a steady roast that keeps the meat impossibly juicy. It’s a recipe rooted in patience — a reminder that great cooking, like great wine, rewards those who take their time.
Whether you’re hosting your first Thanksgiving or your fiftieth, this approach will turn the classic roast turkey into something transcendent: deeply flavorful, beautifully aromatic, and worthy of the occasion.
Ingredients
For the Brine:
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1½ cups kosher salt
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5 lemons, halved
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½ cup honey
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1 bunch thyme
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1 bunch parsley
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2 bay leaves
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2 garlic heads, sliced in half crosswise
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3 tablespoons whole black peppercorns
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6 quarts ice water
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18–20 lb turkey, thawed if frozen
For the Turkey:
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¾ cup (1½ sticks) unsalted butter, cut into pieces
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4 yellow onions, quartered
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6 carrots, cut into large pieces
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4 celery ribs, cut into large pieces
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3 tablespoons canola oil
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3 tablespoons kosher salt
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1 bunch rosemary
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1 bunch thyme
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2 bay leaves
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1 garlic head, halved
Directions
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Prepare the Brine.
In a large pot, combine 4 quarts of water with the salt, lemons, honey, herbs, garlic, and peppercorns. Bring to a boil, stirring until the salt dissolves. Remove from heat, add 6 quarts of ice water, and let cool completely. Submerge the turkey in the brine and refrigerate for 24 hours. -
Air-Dry for Crisp Skin.
After brining, remove the turkey, pat dry, and place it on a rimmed baking sheet, breast side up. Refrigerate uncovered for another 24 hours — this step is key to that perfectly crisp, lacquered skin. -
Preheat and Prep.
When ready to roast, preheat your oven to 450°F. Take the turkey out an hour before cooking. Melt the butter over low heat and skim off any froth, keeping the clarified butter for basting. -
Build the Flavor Base.
Toss the onions, carrots, and celery with canola oil and spread them across the bottom of your roasting pan. Stuff the turkey cavity with rosemary, thyme, bay leaves, and garlic, then tie the legs with kitchen twine and set the bird breast side up on a rack above the vegetables. -
Roast to Perfection.
Brush the turkey all over with clarified butter and season generously with salt. Roast for one hour, then rotate the pan and continue roasting until a thermometer inserted in the thigh reads 150°F — about 60–90 minutes longer. -
Rest Before Carving.
Remove from the oven and let rest for 30 minutes before carving. The turkey will finish cooking as it rests, reaching the ideal 165°F — tender, juicy, and ready for the table.
Notes from Our Kitchen
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The brine adds balance. Lemon, honey, and herbs infuse the meat with subtle brightness and depth.
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Air-drying is everything. It’s what gives you that shatteringly crisp, golden skin.
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Save the vegetables. They soak up all the pan drippings and make an incredible base for gravy.
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Take your time. The rest period is crucial — resist the urge to carve too soon!
Perfect Pairings
A perfectly roasted turkey deserves wines that enhance both its richness and delicacy. Here are four bottles that bring Thanksgiving harmony to every bite.
Waypoint Chardonnay “Ritchie Vineyard”
Rich and elegant, this Sonoma Chardonnay brings notes of baked apple, hazelnut, and a hint of vanilla oak. Its creamy texture mirrors the buttery turkey skin, while bright acidity keeps the pairing lively and balanced.
Super Happy Sauvignon Blanc
Playful name, serious refreshment. This Sauvignon Blanc brims with citrus, green apple, and tropical fruit — its zesty brightness slices through the richness of roast turkey, leaving every bite tasting fresh.
Littebury Pinot Noir, Willamette Valley
Light on its feet but full of character, this Oregon Pinot Noir offers cranberry, cherry, and subtle forest spice. It’s the perfect red for Thanksgiving — versatile enough to complement both white and dark meat with effortless grace.
Octopoda Cabernet Sauvignon, Napa Valley
For those who crave something bolder, this Napa Cab brings ripe blackberry, cassis, and a touch of cocoa. Its structure and depth make it a stunning match for the darker meat and roasted vegetables on the plate.
A Toast to Tradition
Thanksgiving is, at its heart, a celebration of gratitude — for good food, great company, and a table that brings everyone together. Thomas Keller’s turkey captures that spirit perfectly: simple ingredients elevated through care, time, and craft.
Pair it with wines that share the same philosophy, and you’ve got a feast that’s both classic and unforgettable.
Find these bottles and more at your local Vinodivino.
