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I am super thrilled to share this recipe because I’ve been filming recipes on Youtube since 2012 and it’s currently 2017 and this is my first Whole Turkey Recipe! Am I excited? You betcha. So let’s get right into it.
The most important steps to cooking a juicy roast turkey is a saltwater brine and a meat thermometer. Those two are crucial in my opinion. I’d rather serve a grocery store-bought rotisserie chicken for Thanksgiving than a bland or dry Turkey.
A saltwater brine is so important because it tenderizes the meat and also seasons it throughout. Of course, the thermometer will ensure that you don’t overcook the turkey. We’re also going to smother it with butter, fresh herbs, and season it with salt and pepper.
Salt, fresh herbs, garlic, lemon, and butter are honestly all you need for a delicious and juicy turkey.
Thanksgiving Roast Turkey
Ingredients
- 12 lb bone in whole turkey
- 7 ounces softened unsalted butter
- 4 garlic cloves
- 1 lemon juiced
- 1/2 sprig rosemary
- 1/2 sprig thyme
- 4 sage leaves
- salt and pepper to taste
Brine:
- 4 quartz water
- 1/2 cup kosher salt
Stuffing:
- 1 chopped onion
- 1 chopped apple
- 1/2 sprig rosemary
- 1/2 sprig thyme
- 4 sage leaves
- generous sprinkling of salt
Instructions
- In a large pot combine the water and kosher salt.
- Rinse and pat dry the turkey breast.
- Place the turkey breast in the large pot and refrigerate for a minimum of 24 hours.
- Rinse the turkey and pat dry it with a paper towel.
- Preheat oven to 450 degrees.
- In a small bowl, mix the softened unsalted butter, chopped garlic, thyme, sage, rosemary, lemon juice, salt, and pepper.
- Rub the butter mixture under the skin and outside of the turkey. Sprinkle some extra salt on the skin.
- Cover the turkey breast with foil and bake for 20 minutes.
- Reduce the oven temperature to 350 degrees F and baste the turkey with the turkey drippings.
- Cover the breast with the foil, place the turkey back in the oven, while basting every hour.
- Cook until the thickest part of the turkey reaches 165 degrees F.
- Let the turkey breast rest for 20 minutes covered before carving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, nice recipe! Just curious if you tried a dry brine for a turkey before? I am deciding between that and the “traditional” wet brine for this Thanksgiving.
Hi Leo, I’ve tried a dry brine as well but I prefer a wet brine. I feel like the salt water really penetrates the skin. Just my preference 🙂