Description
A succulent herb roast turkey recipe featuring a quick 4-hour brine and a flavorful fresh herb butter blend. Perfectly juicy and tender, this turkey is ideal for Friendsgiving or any festive occasion.
Ingredients
Scale
Brine
- 2 cups stock (turkey, chicken, or vegetable)
- 2 gallons cold water
- 2 cups fine salt
Herb Butter
- 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
Turkey and Aromatics
- 1 14-pound Honeysuckle White Fresh or Frozen Whole Turkey (thawed; giblets and neck removed and discarded)
- 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
- Prepare the Brine: In a large container, dissolve 2 cups of fine salt into 2 gallons of cold water mixed with 2 cups of stock (turkey, chicken, or vegetable). Stir well to ensure salt is fully dissolved.
- Brine the Turkey: Submerge the whole thawed turkey with giblets and neck removed into the brine. Cover and refrigerate for 4 hours to allow flavors to penetrate and ensure a juicy result.
- Make the Herb Butter: In a food processor or by hand, combine the softened butter, fresh sage leaves, garlic cloves, chopped cilantro, parsley, thyme, rosemary, kosher salt, and freshly ground black pepper. Blend or mix until smooth and fragrant.
- Prepare the Turkey for Roasting: Remove the turkey from the brine and pat dry thoroughly with paper towels inside and out. Carefully loosen the skin over the breast and thighs and spread about half of the herb butter beneath the skin, smoothing it evenly. Rub the remaining herb butter over the outside of the turkey.
- Stuff the Turkey: Place the halved onion, halved lime, quartered orange, and tied fresh herb sprigs inside the turkey cavity to add aromatics and extra flavor during roasting.
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Roast the Turkey: Place the turkey breast side up on a roasting rack in a large roasting pan. Roast for approximately 3 hours (or about 13 minutes per pound) until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest the Turkey: Once roasted, remove the turkey from the oven and tent it loosely with aluminum foil. Allow it to rest for 20-30 minutes before carving to let the juices redistribute.
- Carve and Serve: Carve the turkey and serve with your favorite side dishes and gravy, enjoying the flavorful and tender meat enhanced by the herb butter and brine.
Notes
- A juicy and tender herb roast turkey recipe perfect for the best Friendsgiving celebration.
- Quick brine reduces the usual overnight step to just 4 hours without sacrificing flavor or moisture.
- Fresh herb butter made with sage, thyme, rosemary, cilantro, and parsley adds an aromatic boost and rich taste.
- Resting the turkey after roasting is crucial for moist, evenly cooked meat.
Nutrition
- Serving Size: 6 ounces
- Calories: 255 kcal
- Sugar: 0.5 g
- Sodium: 105 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 30 g
- Cholesterol: 98 mg
