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Recipe of The Best Roasted Turkey

The Best Roasted Turkey

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Look no longer for another recipe, this recipe has given me recognition among friends as the best cook for turkey.
Learn more about Arturo Weiss Pick


10 portions
  • 1 1/2 cups sea salt, for the marinade
  • 7 leaves bay, for the marinade
  • 2 tablespoons black pepper, for the marinade
  • 2 tablespoons coriander seed, for the marinade
  • 2 tablespoons fennel seed, for the marinade
  • 1 teaspoon mustard seed, for the marinade
  • 1 liter water, for the marinade
  • 8 kilos turkey, one piece, thawed, without gizzards or neck
  • 1 bottle white wine, (Riesling type)
  • 2 onions, medium, cut into thin slices
  • 6 cloves garlic
  • 1 bunch thyme
  • 28 cups water
  • 2 cans Pineapple in syrup, 100 ml each,(3.38 oz) to roast the turkey
  • 5 sticks unsalted butter, to roast the turkey
  • 1 bottle white wine, dry (750ml,(25.3 oz) to roast the turkey
  • 3 carrots, (cut into cubes 1cm)(0.4inch), to roast the turkey
  • 3 parsnips, cut into cubes 1cm,(0.4inch), to roast the turkey
  • 3 branches celery, cut into cubes of 1 cm, to roast the turkey
  • 1 onion, Thickly cut, to roast the turkey
  • pepper, to roast the turkey
  • 3 tablespoons whole wheat flour, to roast the turkey
  • 2 cups water, to roast the turkey
  • 5 cups turkey stuffing, (to taste)


FOR THE MARINADE - A day before roasting the turkey, dissolve the salt and add all the species (including the leaves and seeds) in a liter of hot water (about 4 cups). Once the salt is dissolved, let it cool for 5 minutes.
Place the turkey in a roasting pan with a lid to cover it (it is recommended to use a plastic bag), add the marinade liquid (step 1) and all the ingredients listed above (to marinate) until you reach 28 cups of water.
Close the roasting pan ensuring that the turkey is completely submerged in the liquid. Let stand for 24 hours in the refrigerator or ice cube so it is around 5°C (41°F)
TO ROAST THE TURKEY after 24 hours - drain all the liquid from the marinade, leaving the turkey dry inside and outside. Let stand at room temperature for one hour before roasting.
Pre-heat the oven to 230°C (450°F). Meanwhile, soften a stick of butter and spread it evenly on the skin of the turkey. Fill the central cavity of the turkey with the filling of your choice.
In a large skillet, melt the remaining 4 sticks of butter and add the rest of the ingredients for roasting (fruit, carrot, wine, etc ...), let cool. Place the turkey inside the plastic bag, on a large platter/container.
Put everything (roasting pan with turkey and baking bag) into the oven. Roast at 180°C (350°F). Check and turn the turkey every 30 minutes until you see the turkey skin is almost completely golden (between 3.5 and 4.5 hours). Remove from the oven.
Let cool for 20 minutes, remove the filling and serve in a platter garnished to your liking.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
Total lipid (fat)
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Ratings (7)
Paulina Salazar
28/12/2020 22:44:36
Alguien me podría explicar mejor le punto 6? las 4 barras de mantequilla junto con los demás ingredientes van dentro de la bolsa de hornear aunque el pavo ya esté relleno??
Anabella Say Say Say
28/11/2019 06:14:43
Riquísimo!!! 4 años haciendo esta receta no quiero cambiar, mi familia encantada con esta deliciosa receta, seguiré recomendando, mil gracias a la persona que compartió esta receta.🙏🙏😋😋⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐!!!
Debora Garcia
11/08/2019 08:19:17
Deliciosa receta el mejor que he probado y la cara de felicidad de mis hijos al probar el pavo no tiene precio gracias por compartir la receta 🤤🤤🙏🙏🙏
franklord almeida
22/12/2016 10:47:30
excelente 3 años haciendo esta receta en casa, recomendada 100% necesita de mucha practica y ganas de querer hacer algo fueRA DE LO NORMAL.
24/12/2013 13:49:22
mmmmmm ricoo un poco tarde pero será para el próximo
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