Friendsgiving Turkey

Step-by-step guide for a juicy, flavorful 14-lb turkey with brine and marinade.

Turkey Size: 14 lbs

Ingredients

Brine

  • 2 gallons total liquid (apple cider or water)
  • 1 cup coarse kosher salt
  • 1 cup brown sugar
  • 8 cloves garlic, smashed
  • 2 oranges, halved and juiced
  • 2 lemons, halved and juiced
  • 4 tbsp whole peppercorns
  • 4 bay leaves

Marinade

  • 1 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1/2 cup parsley leaves, finely chopped
  • 1/4 cup sage leaves, finely chopped
  • 2 tbsp rosemary leaves, finely chopped
  • 1/4 cup thyme leaves, chopped
  • 1 tbsp minced garlic
  • 2 tsp smoked paprika
  • 1 tsp paprika
  • 2 tsp salt
  • 1 tsp black pepper

Defrosting a Frozen Turkey (in the Refrigerator)

Food safety first: Always thaw in the refrigerator—never on the counter.
  1. Time estimate: Allow about 24 hours of fridge thaw time per 4–5 lbs of turkey. For a 14-lb turkey, plan on 3–4 full days in the refrigerator.
  2. Set up: Keep the turkey in its original packaging. Place it breast-side up in a rimmed pan or tray to catch any drips.
  3. Fridge temp: Make sure your refrigerator is at or below 40°F (4°C).
  4. Check daily: If any liquid collects in the pan, discard and clean the pan.
  5. Before brining: Once thawed, remove the outer packaging. Open the main cavity and the neck cavity and remove the giblets and neck that are often tucked inside. Pat the turkey dry with paper towels.
If timing is tight, you can start the brine as soon as the turkey is fully thawed. Do not brine a partially frozen turkey.

Brine Instructions (14-lb Turkey)

  1. Dissolve salt and sugar: In a large saucepan, combine at least 8 cups of the total liquid with 1 cup coarse kosher salt and 1 cup brown sugar. Heat over medium, stirring until fully dissolved. Do not boil. Remove from heat and let the mixture cool completely.
  2. Prepare brine vessel: Use a clean food-safe bucket, large stock pot, or a heavy-duty brining bag placed inside a stock pot for support.
  3. Combine remaining ingredients: Add the cooled salt-sugar mixture to the vessel. Pour in the remaining liquid to reach a total of 2 gallons. Add 8 smashed garlic cloves, juice and spent halves of 2 oranges and 2 lemons, 4 tbsp peppercorns, and 4 bay leaves.
  4. Submerge the turkey: Place the thawed turkey (giblets and neck removed) breast-side down if possible. The turkey must be fully submerged—use a plate to weigh it down if needed. Add ice cubes if necessary to keep the brine cold.
  5. Chill: Refrigerate for 12–18 hours. Ensure the brine stays at or below 40°F (4°C).
  6. Remove and dry: Take the turkey out of the brine. Discard the brine. Rinse the turkey lightly under cool water (optional), then pat very dry with paper towels—especially the skin—so it browns well.
  7. Air-dry (optional but helpful): Place the turkey uncovered on a rack in the refrigerator for 4–12 hours to dry the skin for crisper roasting.
For smaller or larger birds, scale the brine quantities proportionally (roughly 1 quart of brine per pound of turkey, keeping the same salt/sugar ratio).

Marinade Instructions

  1. Mix the marinade: In a bowl, whisk together 1 cup olive oil, 1/3 cup soy sauce, 1/4 cup lemon juice, 1/4 cup orange juice, 1 tsp lemon zest, 1 tsp orange zest, 1/2 cup finely chopped parsley, 1/4 cup finely chopped sage, 2 tbsp finely chopped rosemary, 1/4 cup chopped thyme, 1 tbsp minced garlic, 2 tsp smoked paprika, 1 tsp paprika, 2 tsp salt, and 1 tsp black pepper.
  2. Apply to turkey: Loosen the skin over the breasts by gently sliding your fingers underneath. Brush or rub marinade over the entire turkey, including under the skin and inside the cavity.
  3. Marinate time: Cover and refrigerate 4–12 hours. For best results, turn the turkey once halfway through so all sides absorb flavor.
  4. Before roasting: Remove the turkey from the refrigerator 45–60 minutes before roasting to take off the chill. Pat off excess surface marinade (leave a thin film) so the skin browns instead of steaming.

Roasting the Turkey: Two Temperature Options

Start roasting breast-side down to help juices flow into the breast meat, then flip to breast-side up near the end so the skin crisps and browns. Lower heat (250°F) usually yields juicier meat but takes longer; higher heat (325°F) is faster with classic browning.

Option A: Low-and-Slow at 250°F (Juicier, Longer Cook)

  • Why choose this: Gentle heat plus a breast-down start helps retain moisture, especially in the breasts.
  • Preheat: 250°F (120°C). Position a rack in the lower-middle of the oven.
  • Setup: Place turkey breast-side down on a rack in a roasting pan. Tuck wing tips and tie legs loosely if desired.
  • Timing guide: About 25–30 minutes per pound. For a 14-lb turkey, plan roughly 6–7 hours (start checking internal temps earlier).
  • Flip for crisping: When the breast registers about 145–150°F (63–66°C), carefully flip the turkey to breast-side up to brown and crisp the skin. Use sturdy tongs and oven mitts; an extra set of hands helps. If needed, raise the oven to 375–400°F (190–205°C) for the final 15–25 minutes to boost browning—watch closely.
  • Doneness (use a thermometer):
    • Breast: 160–165°F (71–74°C)
    • Thigh (avoid bone): 170–175°F (77–79°C)
  • Rest: Transfer to a board, tent loosely with foil, and rest 20–30 minutes before carving.

Option B: Traditional at 325°F (Faster, Classic Browning)

  • Why choose this: Shorter cook time with reliable browning; the breast-down start still boosts juiciness.
  • Preheat: 325°F (165°C). Position a rack in the lower-middle of the oven.
  • Setup: Place turkey breast-side down on a rack in a roasting pan. Tuck wing tips and tie legs loosely if desired.
  • Timing guide: About 13–15 minutes per pound. For a 14-lb turkey, estimate 3 to 3.5 hours. Begin checking temps 45–60 minutes before the earliest estimate.
  • Flip for crisping: When the breast hits ~145–150°F (63–66°C), carefully flip to breast-side up to finish and crisp the skin. If skin darkens too fast, tent loosely with foil; remove foil for the last 15–30 minutes to promote color.
  • Doneness (use a thermometer):
    • Breast: 160–165°F (71–74°C)
    • Thigh (avoid bone): 170–175°F (77–79°C)
  • Rest: Transfer to a board, tent loosely with foil, and rest 20–30 minutes before carving.
General Tips:
  • Pat the skin very dry before roasting for better browning.
  • Use a flat spatula and tongs to help flip; protect your hands and work slowly to avoid tearing skin.
  • Trust a thermometer over time alone—ovens and bird sizes vary.