Herb Butter Turkey
Herb Butter Turkey
This turkey turns out incredibly juicy — never dry. That is because I use a dry brine about four hours before roasting. I strongly recommend not skipping this step. It is also very important to thaw your turkey one full day in advance. I personally thaw mine in my bath. I suggest serving it with my famous cranberry sauce!
Ingredients
For the Cranberry Sauce
- 2 tbsp water
- ½ cup sugar
- 1 tbsp honey
- 2 cup cranberries, thawed
- zest of 1 orange, grated
- 1 tbsp rum
For the Turkey
- 1 (17-pound) turkey
- ½ cup unsalted butter, room temperature
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp fresh sage, finely chopped
- 2 cloves garlic, finely minced
- 1 cup chicken broth
- salt and pepper, to taste
- vegetables for stuffing (such as carrots, celery, onion, and garlic)
- kosher salt (for dry brining)
Instructions
For the Cranberry Sauce
- In a saucepan, bring the water, sugar, honey, and orange zest to a boil. Add the cranberries and bring back to a boil.
- Let simmer over medium heat for about 5 minutes.
- Remove from heat and stir in the rum.
- Cover and let rest for 15 minutes.
- Serve warm or cold alongside the turkey.
For the Turkey
- Thaw the turkey one full day in advance.
- Rub the turkey generously with kosher salt all over the outside and inside the cavities. Let it rest for about four hours (dry brine).
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the butter, thyme, rosemary, sage, and garlic.
- Gently slide your hand under the skin to loosen it from the breast and thighs, creating pockets. Spread the herb butter between the skin and the meat.
- Roughly chop the carrots, celery, onion, and garlic.
- Stuff the turkey cavity with the chopped vegetables. Place additional vegetables and herbs in the bottom of the roasting pan. Pour in the chicken broth.
- Roast the turkey for 2 hours.
- Remove the turkey from the oven and baste it with the cooking juices. Cover loosely with aluminum foil and continue roasting for 1 hour 30 minutes, basting every 30 minutes.
- The internal temperature of the turkey should reach 170°F when measured with a thermometer.
- You can thicken the pan juices with cornstarch to make a gravy if desired.
- Serve with mashed potatoes and cranberry sauce.
Video
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Herb Butter Turkey
À propos de moi
Ariane, un soupçon de Basilic & de Sirop d’érable Bienvenue dans ma cuisine — un lieu où la douceur du Québec rencontre les parfums du monde. Je m’appelle Ariane, et depuis plus de 15 ans, je cuisine avec amour, curiosité, et un brin de folie ! Le sirop d’érable, c’est mon côté chaleureux et enraciné au Québec.
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