Description
A flavorful and juicy Herb Butter Turkey recipe featuring a brining process to enhance tenderness and seasoning, followed by roasting in an oven bag with fresh herbs and aromatics for vibrant, succulent results perfect for a holiday or special occasion feast.
Ingredients
Scale
Brine Ingredients
- 1 & 1/2 gallons water (24 cups)
- 1 cup kosher salt
- 1 cup brown sugar
- 1 & 1/2 tablespoons peppercorns
- 3 bay leaves
- 3 cloves garlic (mashed and roughly chopped)
Herbs for Brining
- 3 tablespoons rosemary (fresh, roughly chopped)
- 3 tablespoons parsley (fresh, roughly chopped)
- 3 tablespoons sage (fresh, roughly chopped)
- 3 tablespoons thyme (fresh, roughly chopped)
Sage Butter
- 1 cup salted butter (softened to room temperature; about 2 sticks)
- 1 large bunch of sage (chopped fine)
- 2 cloves garlic (crushed and minced)
- 1 & 1/2 teaspoons salt
Turkey and Aromatics
- 12-14 pound turkey (fresh or frozen and thawed)
- 5-7 carrots (peeled and roughly chopped)
- 1 large stalk celery (roughly chopped)
- 1 apple (quartered)
- 1 onion (quartered)
- 2-3 sprigs thyme
- 2-3 sprigs rosemary
- 2-3 sprigs sage
Equipment
- 1 meat thermometer
- 1 huge pot to boil the brine
- 1 huge pot or bucket to brine the turkey in
- Paper towels
- Turkey oven bag
- Large roasting pan with roasting rack
- Kitchen twine (if your turkey is not trussed)
Instructions
- Thaw the Turkey – If using a frozen turkey, thaw it in the refrigerator for several days, allowing one day of thawing per 5 pounds of turkey. Do not brine a frozen turkey as it won’t absorb the brine properly.
- Prepare the Brine – Several hours or the day before brining, combine water, kosher salt, brown sugar, peppercorns, bay leaves, garlic, and fresh herbs (rosemary, parsley, sage, thyme) in a very large pot. Bring to a boil over high heat, cooking 3-5 minutes until sugar and salt dissolve. Turn off heat and let the brine cool completely to room temperature, refrigerate if not using immediately.
- Clean the Turkey – Unwrap the turkey, remove the neck and giblets, and rinse the turkey inside and out with cold water in a clean sink.
- Brine the Turkey – Place the turkey in a large pot, bucket, or sealed turkey oven bag and cover fully with the cooled brine. If not fully covered, add more water to cover. Refrigerate and brine for 18-24 hours, flipping the turkey about two-thirds through the brining time to ensure even absorption.
- Rinse and Dry the Turkey – Remove the turkey from the brine, discard the brine, and rinse thoroughly with cold water or soak for 15 minutes. Pat the turkey dry with paper towels and clean the sink with bleach afterward.
- Make Sage Butter – In a medium bowl, combine softened butter, finely chopped sage, minced garlic, and salt. Use the side of a chef’s knife to smash and mix ingredients until well incorporated.
- Apply Sage Butter – Carefully separate the turkey breast skin from the meat without tearing. Rub about half the sage butter mixture under the skin evenly. Use the rest of the butter to coat the outside and inside surfaces of the turkey, including back, wings, and legs.
- Preheat Oven to 350°F – Prepare the oven to the correct temperature for roasting the turkey.
- Stuff the Turkey with Aromatics – Stuff the cavity with 1 chopped carrot, celery, apple, onion, and sprigs of thyme, rosemary, and sage. If turkey legs are trussed with plastic, remove and then re-tie with kitchen twine after stuffing.
- Prepare Roasting Pan – Place remaining chopped carrots and 2 cups of water in the bottom of the roasting pan under the roasting rack.
- Tuck Wings – Tuck the turkey wings under its back to keep a compact shape.
- Place Turkey in Oven Bag – Get assistance to hold open the turkey oven bag and place the prepared turkey inside. Seal the bag tightly and cut a few small slits in the top to allow steam to escape.
- Roast the Turkey – Place the oven bag with turkey on the rack in the roasting pan. Put on the lowest oven rack and roast for about 2 hours and 15 minutes, then check the internal temperature every 5 minutes until it reaches 165°F in the breast.
- Rest the Turkey – Remove the turkey from the oven and let it rest inside the closed bag for 15-25 minutes to redistribute juices.
- Carve and Serve – Cut open the bag carefully, transfer the turkey to a cutting board using oven mitts, discard aromatics, carve the turkey using your preferred method.
- Use the Carcass – Save the turkey carcass to make homemade turkey stock and further recipes like Creamy Turkey Rice Soup.
Notes
- Do not brine a frozen turkey; it must be fully thawed to absorb the brine effectively.
- Ensure the brine is completely cooled before submerging the turkey to avoid overcooking or excessive salt absorption.
- Flip the turkey during brining to ensure even seasoning.
- Patting the turkey dry thoroughly is crucial for the butter to adhere and to achieve crispy skin.
- Handle the skin carefully when inserting butter to avoid tearing.
- Use a meat thermometer to avoid under or overcooking; turkey breast must reach 165°F.
- Resting the turkey after roasting helps retain moisture and improves flavor.
- The aromatics inside the cavity are for flavor only and not intended to be eaten.
- Save the turkey neck and giblets to enrich gravy or stock.
