Some recipes become holiday legends for a reason — they honor tradition while making the meal feel utterly unforgettable. Thomas Keller’s roast turkey does exactly that. It’s a masterclass in technique and restraint: citrus and herbs for brightness, a patient brine for tenderness, and an air-drying step that transforms the skin into golden, lacquered perfection. Simple steps, executed with care, delivering exceptional results.
For Thanksgiving, this method gives you exactly what you want at the center of the table — a turkey that’s deeply flavorful, beautifully aromatic, and impossibly juicy from edge to edge. Whether this is your first holiday hosting or your well-practiced annual ritual, Keller’s approach brings confidence and calm to the kitchen. It’s proof that great cooking doesn’t need complexity — just attention, a little time, and the right bottle waiting to be opened.
Ingredients
For the Brine:
1½ cups kosher salt
5 lemons, halved
½ cup honey
1 bunch thyme
1 bunch parsley
2 bay leaves
2 garlic heads, sliced in half crosswise
3 tablespoons whole black peppercorns
6 quarts ice water
18–20 lb turkey, thawed if frozen
For the Turkey:
¾ cup (1½ sticks) unsalted butter, cut into pieces
4 yellow onions, quartered
6 carrots, cut into large pieces
4 celery ribs, cut into large pieces
3 tablespoons canola oil
3 tablespoons kosher salt
1 bunch rosemary
1 bunch thyme
2 bay leaves
1 garlic head, halved
Directions
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
The brine adds balance.
Lemon, honey, and herbs infuse the meat with subtle brightness and depth.
Air-drying is everything.
It’s what gives you that shatteringly crisp, golden skin.
Save the vegetables.
They soak up all the pan drippings and make an incredible base for gravy.
Take your time.
The rest period is crucial — resist the urge to carve too soon!
Perfect Pairings
A turkey this beautifully seasoned and roasted deserves wines with freshness, balance, and enough character to complement both white and dark meat. Here are four Eno favorites that shine with Keller’s masterpiece:
Waypoint Chardonnay “Ritchie Vineyard”
From Sonoma’s famed Ritchie Vineyard, this Chardonnay delivers layered notes of golden apple, citrus zest, hazelnut, and gentle oak. Rich enough for crispy skin and pan drippings, but bright enough to refresh every bite.
Teutonic “Wild Game Red” (Pinot Gris)
A delicious curveball — a copper-tinted Pinot Gris that behaves like a light red. Expect cranberry, pomegranate, spice, and lift. Its earthy brightness makes it a dream pairing with turkey, herbs, and roasted vegetables.
99 West Pinot Noir
An expressive Willamette Valley Pinot Noir with red cherry, raspberry, soft baking spice, and forest floor. A perfect match for Thanksgiving’s savory-and-sweet interplay — especially the dark meat.
Robert Sinskey POV
A sophisticated Napa blend offering cassis, dried herbs, plum, and cocoa nib. Silky yet structured, it complements the richer, caramelized edges of the turkey and the roasted vegetables beneath it.
A Toast to Tradition
Thanksgiving is a celebration of good company, good food, and a table that brings everyone together. Thomas Keller’s roast turkey captures that spirit: familiar, comforting, and elevated through care and craft.
Pair it with wines that share that same philosophy, and you’ve got a feast that feels both timeless and unforgettable.
Find these bottles — and everything you need for a perfect holiday table — at Eno.
