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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!
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Servings 12

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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