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    Posted In: Holiday Recipes, Low Carb Recipes, Main Entrees
    October 16, 2017 — Updated May 13, 2019 — by Julie — 2 Comments

    Home » Delish » Main Entrees » Thanksgiving Roast Turkey

    Thanksgiving Roast Turkey

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    Thanksgiving Roast Turkey from Cooked by Julie

    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. 

    Garlic and herb butter mixture used to baste the turkey before baking.

    Rub the garlic and herb butter mixture over the raw turkey for a moist and flavorful roasted turkey.

    This easy roaster turkey recipe is great for Thanksgiving dinner.

    Crisp skin and tender, juicy meat makes this roaster turkey recipe the perfect Thanksgiving dinner.

    Brince & Butter Roasted Turkey recipe for Thanksgiving dinner.

    Thanksgiving Roast Turkey

    Print Recipe Pin Recipe
    Course: Main Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 10 minutes
    Servings: 12 servings
    Calories: 588kcal
    Author: Julie Maestre
    This easy brine and butter roasted turkey recipe make for the perfect Thanksgiving dinner. The brine keeps the turkey juicy and delicious, while the garlic and herb butter rub leaves a crispy skin.

    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

    Calories: 588kcal | Carbohydrates: 4g | Protein: 70g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 267mg | Sodium: 479mg | Potassium: 771mg | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 6.4mg | Calcium: 47mg | Iron: 2.9mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

     

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    Filed Under: Holiday Recipes, Low Carb Recipes, Main Entrees

    Reader Interactions

    Comments

    1. Leo says

      November 5, 2017 at 12:06 am

      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.

      Reply
      • Julie says

        November 5, 2017 at 4:46 pm

        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 🙂

        Reply

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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