Description
This Herb Roast Turkey recipe features a juicy and tender whole turkey, quickly brined for 4 hours and roasted with a flavorful herb butter made from fresh sage, thyme, rosemary, and more. Perfect for Friendsgiving or any festive occasion, this recipe delivers a moist, aromatic centerpiece with simple yet vibrant herbal notes.
Ingredients
Scale
Turkey and Brine
- 1 14-pound Honeysuckle White Fresh or Frozen Whole Turkey (thawed; giblets and neck removed and discarded)
- 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
Roasting Aromatics
- 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 along with 2 cups of stock. Stir well to create the brine solution.
- Brine the Turkey: Submerge the whole turkey (with giblets and neck removed) in the brine. Refrigerate and let it soak for 4 hours to enhance juiciness and flavor.
- Make the Herb Butter: In a mixer or food processor, blend the softened unsalted butter, fresh sage leaves, garlic cloves, chopped cilantro, parsley, thyme leaves, rosemary leaves, kosher salt, and freshly ground black pepper until smooth and fragrant.
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for roasting the turkey.
- Prepare the Turkey for Roasting: Remove the turkey from the brine and pat dry thoroughly with paper towels. Gently loosen the skin of the turkey breasts and spread the herb butter evenly underneath the skin and on the surface for flavor infusion.
- Stuff the Turkey: Stuff the cavity of the turkey with halved onion, halved lime, quartered orange, and the whole sprigs of assorted fresh herbs tied with kitchen twine. This adds aromatic depth to the roast.
- Roast the Turkey: Place the turkey breast side up on a roasting rack in a roasting pan. Roast in the preheated oven for approximately 3 hours, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh.
- Rest the Turkey: Once fully cooked, remove the turkey from the oven and tent it loosely with foil. Let it rest for at least 20 minutes to allow the juices to redistribute, ensuring moist slices.
- Carve and Serve: Carve the turkey and serve warm with your favorite sides. Enjoy the fragrant and succulent herb roast turkey, perfect for holiday gatherings.
Notes
- A quick 4-hour brine ensures a juicy and tender turkey without needing an overnight soak.
- Herb butter made from fresh sage, thyme, rosemary, and cilantro adds bright, fresh flavors to the bird.
- Roasting at a moderate temperature allows even cooking and a crispy skin.
- Resting the turkey after roasting is crucial for juicy slices.
- This recipe yields approximately 8 generous servings.
Nutrition
- Serving Size: 6 ounces
- Calories: 255 kcal
- Sugar: 1 g
- Sodium: 105 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 98 mg
