Description
This Herb Roast Turkey recipe offers a flavorful and juicy holiday centerpiece, combining a quick brine with a fragrant herb butter rub. The turkey is roasted to perfection with a crisp, golden skin and infused with fresh herbs both under the skin and inside the cavity, making it perfect for festive occasions.
Ingredients
Scale
For the Turkey
- 1 14-pound Honeysuckle White Fresh or Frozen Whole Turkey, thawed; giblets and neck removed and discarded
- 2 cups stock (turkey, chicken or vegetable)
For the Quick Brine
- 2 gallons cold water
- 2 cups fine salt
For the Herb Seasoning
- 1 stick unsalted butter, softened and cut into 6 pieces
- 8-10 fresh sage leaves
- 4 cloves garlic
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For Inside Cavity
- 1 small onion, halved
- 1 lime, halved
- 1 orange, quartered
- 1/2 cup whole sprigs of assorted fresh herbs, tied together with kitchen twine
Instructions
- Quick Brine the Turkey: In a large container or stockpot, dissolve 2 cups of fine salt in 2 gallons of cold water by stirring for 30 seconds to a minute. Submerge the thawed turkey completely in the brine, adding more water if needed; cover and refrigerate for 4 to 6 hours to enhance moisture and flavor.
- Rinse and Dry: Remove the turkey from the brine and rinse under cold water thoroughly. Pat dry inside and out with paper towels to remove excess moisture, then place on a wire rack-lined baking sheet. Refrigerate uncovered for 30 minutes to dry the skin further.
- Prepare the Herb Butter Paste: Combine softened butter, sage leaves, garlic, chopped cilantro, parsley, thyme, rosemary, kosher salt, and black pepper in a food processor or blender. Pulse until you achieve a smooth paste that will infuse the turkey with herbaceous flavor.
- Preheat Oven and Prep Turkey: Heat your oven to 450°F. Remove the turkey from the refrigerator, pat dry once again, and place breast-side up on a v-rack in a roasting pan. Pour 2 cups of stock into the bottom of the pan to keep the environment moist during roasting.
- Apply Herb Paste: Gently loosen the skin from the turkey breast by sliding your fingers underneath, avoiding tears. Spread the herb butter paste evenly underneath the skin as well as all over the outside surface.
- Stuff the Cavity: Fill the turkey’s cavity with halved onion, lime, quartered orange, and the tied sprigs of fresh herbs. This will add aroma and depth to the roasted turkey.
- Tie and Tuck: Use kitchen twine to tie the turkey legs together for even cooking and attractive presentation. Tuck the wings underneath the bird to prevent burning during roasting.
- Initial High-Heat Roast: Insert an in-oven meat thermometer into the thickest part of the breast without touching bone and set to 165°F. Roast the turkey at 450°F for 25 minutes to crisp the skin.
- Reduce Heat and Continue Roasting: Lower the oven temperature to 350°F. Loosely cover the turkey with a foil tent and roast for an additional 2 1/2 to 3 hours, or until the thermometer reads 165°F throughout the meat.
- Check Temperature and Finish: Verify the internal temperature at multiple spots, ensuring all parts reach 165°F. If any area is under, keep the thermometer in place and roast until fully cooked.
- Rest and Serve: Carefully transfer the turkey to a large cutting board and let rest for 30 minutes. This allows juices to redistribute, resulting in moist, tender slices. Carve and serve hot.
Notes
- Learn how to carve a turkey here for an impressive presentation.
- Save the pan drippings after roasting to make delicious turkey gravy, enhancing your meal with flavorful sauce.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 350
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
