Zesty flavors and succulent textures define this turkey recipe that’s bound to be the star of your dining table. Whether it’s Thanksgiving or just a regular Sunday dinner, this turkey will have everyone asking for seconds.
Why This Recipe Works
- The brine ensures the turkey stays moist and flavorful throughout cooking.
- Herb butter under the skin adds layers of flavor and keeps the meat tender.
- Roasting at a high temperature first ensures a crispy skin, then lowering the heat cooks the turkey evenly.
Ingredients
- 1 whole turkey (12-14 lbs), thawed
- 1 cup salt (for brine)
- 1/2 cup brown sugar
- 1 gallon water
- 1/2 cup unsalted butter, softened
- 2 tbsp chopped fresh herbs (rosemary, thyme, sage)
- 1 tsp black pepper
- 1 onion, quartered
- 1 lemon, quartered
- 4 garlic cloves, smashed
Equipment Needed
- Large pot for brine
- Roasting pan with rack
- Meat thermometer
- Basting brush
Instructions
Step 1: Brine the Turkey
In a large pot, dissolve salt and brown sugar in water. Submerge the turkey in the brine, cover, and refrigerate for 12-24 hours. This step is crucial for moisture and flavor.
Step 2: Prepare the Herb Butter
Mix softened butter with chopped herbs and black pepper. Carefully loosen the skin of the turkey and spread the herb butter underneath, as well as on the outside of the skin.
Step 3: Stuff and Truss
Place the quartered onion, lemon, and garlic inside the turkey cavity. Truss the legs with kitchen twine to ensure even cooking.
Step 4: Roast the Turkey
Preheat oven to 425°F. Roast the turkey for 30 minutes, then reduce heat to 350°F and continue roasting until the internal temperature reaches 165°F in the thickest part of the thigh, about 2.5-3 hours.
Step 5: Rest and Carve
Let the turkey rest for 20 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist.
Tips and Tricks
Brining is the secret to a moist turkey, but if you’re short on time, a dry brine can work wonders too. Simply rub the turkey with salt and your favorite herbs a day before cooking. For an extra crispy skin, pat the turkey dry before applying the herb butter. And remember, the quality of your butter and herbs will directly affect the flavor, so don’t skimp on these ingredients.
Recipe Variations
- Spicy Twist: Add cayenne pepper to the herb butter for a kick.
- Citrus Delight: Use orange instead of lemon inside the cavity for a sweeter aroma.
- Herb-Free Version: For those who prefer simplicity, skip the herbs and use garlic butter instead.
Frequently Asked Questions
Q: Can I brine the turkey for longer than 24 hours?
A: It’s not recommended as the turkey can become too salty. Stick to 12-24 hours for the best results.
Q: What if I don’t have a meat thermometer?
A: Investing in a meat thermometer is highly recommended for perfect results. However, you can check doneness by piercing the thigh; the juices should run clear.
Q: Can I use dried herbs instead of fresh?
A: Yes, but use half the amount since dried herbs are more concentrated.
Summary
This turkey recipe guarantees a moist, flavorful bird with a crispy skin, perfect for any occasion. Follow the steps and tips for a foolproof feast.