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Perfectly Brined & Roasted Herb-Butter Turkey Recipe

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5 from 630 reviews

This classic roasted turkey recipe offers a flavorful and juicy centerpiece perfect for holiday gatherings or special occasions. Brined overnight to ensure tenderness and infused with aromatic herbs and vegetables, the turkey is roasted to golden perfection and basted with melted butter for a rich, savory finish.

Ingredients

Turkey and Brine

  • 1 whole turkey (about 18 pounds), neck and giblets removed
  • 1 ½ cups sea salt
  • ½ cup brown sugar
  • 4 quarts cold water

Roasting and Stuffing

  • ½ cup unsalted butter, melted, divided
  • 2 large onions, chopped, divided
  • 4 carrots, coarsely chopped, divided
  • 4 stalks celery, chopped, divided
  • 3 sprigs fresh rosemary, divided
  • 1 lemon, quartered
  • 1 head garlic, halved horizontally
  • 1 bay leaf
  • 1 cup dry white wine
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Brine: In a large stockpot, combine the sea salt, brown sugar, and cold water. Stir until the salt and sugar are fully dissolved to create a flavorful brine solution.
  2. Brine the Turkey: Submerge the turkey completely in the brine, cover the pot, and refrigerate for 12 hours or overnight to ensure the meat retains moisture and absorbs flavor.
  3. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for roasting the turkey evenly.
  4. Rinse and Dry: Remove the turkey from the brine, rinse it thoroughly under cold running water to remove excess salt, and pat dry with paper towels to ensure crispy skin.
  5. Butter and Season: Brush the entire turkey, inside and out, with half of the melted unsalted butter, then season the cavity generously with freshly ground black pepper.
  6. Stuff the Turkey: Stuff the cavity with half the chopped onions, carrots, celery stalks, one sprig of rosemary, the lemon quarters, and the halved garlic head to infuse the bird with aromatic flavors.
  7. Prepare the Roasting Pan: Place the turkey breast-side down on a roasting rack inside a shallow roasting pan. Scatter the remaining onions, carrots, celery, and rosemary in the bottom of the pan, then add the bay leaf for enhanced flavor.
  8. Add Wine: Pour 1 cup of dry white wine over the vegetables in the pan to keep them moist and create a flavorful base for pan juices.
  9. Roast the Turkey: Place the pan in the oven and roast uncovered for about 3½ to 4 hours, allowing the skin to brown and the meat to cook through.
  10. Mid-Roast Turn and Baste: Two-thirds of the way through cooking, carefully turn the turkey breast-side up and brush with the remaining melted butter to enhance browning and add moisture.
  11. Check Doneness: Confirm the turkey is fully cooked when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
  12. Rest the Turkey: Remove the turkey from the oven and let it rest for 30 minutes to allow the juices to redistribute, ensuring moist meat.
  13. Carve and Serve: Carve the turkey and serve alongside the roasted vegetables from the pan for a complete, hearty meal.

Notes

  • Brining the turkey overnight helps to keep the meat juicy and flavorful after roasting.
  • Use an instant-read thermometer for best accuracy to avoid overcooking.
  • Turning the turkey mid-roast helps promote even cooking and browning.
  • Allowing the turkey to rest after roasting is crucial for moist and tender slices.
  • Vegetables roasted under the turkey absorb flavors and can be served alongside as a delicious side.

Find it online: https://crispcharm.com/perfectly-brined-and-roasted-herb-butter-turkey-recipe/