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Herb Roasted Turkey Recipe

Herb Roasted Turkey Recipe
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★★★★★

4.8 from 6 reviews

This Herb Roasted Turkey recipe features a flavorful brined turkey enhanced with a rich blend of fresh herbs and garlic butter. The turkey is slow-roasted to juicy perfection, then rested and served with a homemade herb-infused gravy, making it an ideal centerpiece for festive gatherings and holiday meals.

Ingredients

Scale

Brine Ingredients

  • 1 gallon warm water (more as needed)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup sea salt
  • 2 large red onions (roughly chopped)
  • 8 cloves garlic (smashed)
  • 2 tablespoons whole peppercorns
  • 2 tablespoons fresh rosemary (roughly chopped)
  • 2 tablespoons fresh thyme
  • 1 lemon (juiced)

Turkey and Herb Butter Rub

  • 15 pound turkey
  • 12 tablespoons butter (softened)
  • 6 cloves garlic (minced)
  • 2 tablespoons fresh sage leaves (finely chopped)
  • 2 tablespoons fresh rosemary (finely chopped)
  • 2 tablespoons fresh thyme leaves (finely chopped)
  • 2 tablespoons fresh parsley leaves (finely chopped)
  • 2 tablespoons fresh basil leaves (finely chopped)
  • 1 tablespoon lemon zest
  • 1 teaspoon paprika
  • Salt and pepper to taste

Roasting and Stuffing

  • 1 onion (peeled and quartered)
  • 1 lemon (washed and quartered)
  • 4 whole garlic cloves
  • 1 cup assorted herbs (whole sprigs from the ones used above)

Gravy Ingredients

  • 3 cups chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 2 cups chicken broth (additional)
  • Assorted fresh herbs (for garnish)

Optional Garnishes

  • Fresh cranberries
  • Apples, pears, grapes (for serving)

Instructions

  1. Prepare Brine: In a large clean bucket or cooler, pour 1 gallon of warm water. Add brown sugar, white sugar, sea salt, chopped red onions, smashed garlic, peppercorns, fresh rosemary, fresh thyme, and lemon juice. Stir until the salt and sugars are fully dissolved.
  2. Brine the Turkey: Submerge the turkey completely in the brine, adding more water if needed to cover the bird entirely. Cover the container with a lid or plastic wrap and refrigerate for 24 to 36 hours for a 15-pound turkey, or up to 3 days for larger birds. For smaller turkeys, reduce salt to 1/2 cup if brining longer.
  3. Dry the Turkey: Remove the turkey from the brine and place it on a rack inside a roasting pan in the refrigerator for 3 to 5 hours to dry thoroughly. Pat the skin dry with paper towels to help crisp the skin during roasting.
  4. Preheat Oven and Prepare Turkey: Preheat your oven to 450°F (232°C). Remove the turkey from the fridge and let it stand at room temperature for 30 minutes. Tuck the wings under the body. Season the cavity with salt and pepper, then stuff it with quartered onion, quartered lemon, whole garlic cloves, and assorted herb sprigs.
  5. Tie the Turkey Legs: Use kitchen twine to tie the turkey legs together to ensure even cooking and maintain shape during roasting.
  6. Make Herb Butter Mixture: In a food processor, combine softened butter, minced garlic, sage, rosemary, thyme, parsley, lemon zest, basil, paprika, and salt and pepper to taste. Blend until smooth.
  7. Apply Herb Butter: Rub the herb butter mixture thoroughly over the turkey skin. Gently loosen the breast skin and apply some butter underneath for extra flavor and moisture. Season the outside of the turkey with additional salt and pepper.
  8. Heat Broth and Prepare Roasting: Warm 3 cups of chicken broth in a saucepan or microwave and set aside. Place the turkey on a rack inside a large lightly greased roasting pan.
  9. Initial Roast: Roast the turkey in the preheated oven at 450°F for 1 hour to achieve a nicely browned skin.
  10. Continue Roasting at Lower Temp: Reduce oven temperature to 350°F (177°C). Roast the turkey for approximately 3 hours longer, basting every 30-40 minutes with the warm chicken broth. If the skin browns too quickly, cover loosely with foil and uncover during the last 30 minutes.
  11. Check for Doneness: The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Remove from the oven.
  12. Rest the Turkey: Cover the turkey loosely with foil and let it rest for 30 minutes before carving. This allows juices to redistribute, ensuring a moist bird.
  13. Prepare Gravy: Strain the roasting pan drippings into a saucepan over medium heat. In a separate small pan, melt 2 tablespoons butter and whisk in 2 tablespoons flour to make a roux. Add the roux to the drippings, stirring continuously until thickened. Gradually whisk in 1 to 2 cups turkey or chicken broth until smooth and simmer. Season with salt and pepper to taste.

Notes

  • Brining enhances moisture retention and flavor; do not skip this step for a juicy turkey.
  • Drying the turkey in the fridge after brining helps achieve crispy skin.
  • Letting the turkey rest at room temperature before roasting reduces cooking time and helps even cooking.
  • Use a meat thermometer to ensure the turkey is cooked safely and perfectly.
  • If turkey starts browning too fast, covering with foil prevents burning while roasting finishes.
  • The herb butter can be made ahead and stored refrigerated for convenience.
  • Adjust salt levels when brining smaller turkeys to avoid over-salting.
  • Optional garnishes like fresh cranberries and seasonal fruits add festive color and flavor to the presentation.

Nutrition

Keywords: herb roasted turkey, holiday turkey recipe, brined turkey, turkey with herb butter, thanksgiving turkey, Christmas turkey, turkey gravy recipe

Find it online: https://lucabites.com/herb-roasted-turkey-recipe/