Description
This Herb Roast Turkey recipe features a juicy, flavorful 14-pound turkey that’s brined for tenderness, rubbed with a fragrant herb butter paste, and roasted to perfection. Infused with fresh sage, garlic, cilantro, parsley, thyme, and rosemary, this turkey delivers a crispy skin and moist meat, perfect for holiday feasts or any special occasion.
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 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 necessary. Cover and refrigerate for 4 to 6 hours to ensure the turkey absorbs moisture and seasoning.
- Rinse and Dry the Turkey: Remove the turkey from the brine and rinse thoroughly under cold water. Then, pat the turkey completely dry inside and out with paper towels. Transfer the turkey to a large baking sheet lined with a wire rack and refrigerate uncovered for 30 minutes to air-dry further.
- Prepare the Herb Seasoning: In a food processor or blender, combine softened butter, sage leaves, garlic, chopped cilantro, parsley, thyme, rosemary, kosher salt, and black pepper. Pulse the mixture until it forms a smooth, paste-like consistency, ready to infuse the turkey with flavor.
- Preheat the Oven and Prepare the Turkey: Preheat your oven to 450°F. Remove the turkey from the refrigerator, pat dry one last time, and place it breast side up on a roasting pan with a V-rack. Pour 2 cups of stock into the bottom of the pan to keep the turkey moist during roasting.
- Apply the Herb Butter Paste: Gently insert your fingers under the skin of the turkey breast, carefully separating it from the meat without tearing. Spread the herb butter paste evenly under the skin and over the outside of the turkey for maximum flavor penetration.
- Stuff the Cavity: Fill the turkey’s cavity with halved onion, lime, quartered orange, and the tied fresh herb sprigs for aromatic infusion during roasting. Tie the turkey legs together with kitchen twine for even cooking and tuck the wings underneath to prevent burning.
- Initial Roasting for Crispy Skin: Insert an in-oven meat thermometer deep into the breast, avoiding bones, and set to 165°F. Roast the turkey at 450°F for 25 minutes to crisp the skin, then remove from the oven.
- Reduce Oven Temperature and Continue Roasting: Lower the oven heat to 350°F. Loosely cover the turkey with aluminum foil tent and return to the oven. Roast for an additional 2 1/2 to 3 hours, or until the internal temperature reaches 165°F, checking multiple spots to ensure even doneness.
- Rest and Serve: Once fully cooked, carefully remove the turkey from the oven and transfer it to a large cutting board. Let it rest for 30 minutes before carving to allow juices to redistribute, resulting in a tender, flavorful bird. Slice and serve.
Notes
- Learn how to carve a turkey here.
- Don’t let all the seasonings and juicy pan drippings from your turkey go to waste – make turkey gravy from the pan drippings!
Nutrition
- Serving Size: 1 slice (about 6 oz) cooked turkey
- Calories: 330 kcal
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 120 mg
