Easy Garlic Butter Herb Roasted Turkey Recipe
Prep Time 10 minutes
Cook Time 3 hours
Resting Time 20 minutes
· 2 gallons Water
· 2 cups Kosher salt
· 12 lb Whole Turkey
· 1/2 cup Butter (softened; use ghee for dairy-free, paleo or whole30)
· 1 tbsp Fresh sage (chopped finely)
· 1 tbsp Fresh rosemary (chopped finely)
· 1 tbsp Fresh thyme (leaves only)
· 4 cloves Garlic (minced)
· 1 tsp Lemon zest
· 1/2 tbsp Sea salt
· 1/2 tsp Black pepper
1. In a large stock pot large enough to fit the turkey, stir together 2 gallons of water and 2 cups kosher salt. Submerge the turkey in the brine. Refrigerate for 8-10 hours.
2. When the turkey is done brining, drain the water and pat dry. Place the turkey onto a roasting pan with a roasting rack.
3. Position the oven rack on a low position, so that there is enough room for the turkey. The top of the turkey should end up just slightly higher than the middle when placed in the over later. Preheat the oven to 350 degrees F.
4. In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
5. Use your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
6. Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over.
7. Check the chart below for the amount of time to roast without foil and the remaining time with foil. For a 12 lb turkey, that’s 45 minutes uncovered follow by about 2 1/4 hours covered. To cover, tent the top of the turkey with foil, shiny side out, making sure the foil is not touching the turkey, and return to the over.
8. Check that the roasted turkey is done with a meat thermometer—it should read 165 degrees for the safest option. For the most juicy turkey, aim for 150-155 degrees, and then cover in foil immediately after removing from the oven. Let the turkey rest, covered in foil, for about 20 minutes to come up to 165 -170 degrees before serving.