Herb Butter Roasted Turkey

Step 1: Turkey Preparation Recipe

Ingredients:

• 1 gallon (16 cups) water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 large orange, quartered
• 1 lemon, quartered
• 1 lime, quartered
• 5-10 cloves garlic, smashed. Measure this with your heart, don’t listen to me 
• 1 large onion, quartered
• 1 tbsp black peppercorns
• 2 bay leaves
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 4 sprigs fresh sage
• 1 cup apple cider or apple juice
• 1 cup white wine 
• Ice cubes

Directions:

1. Prepare the Brine:
   • In a large pot, combine the water, kosher salt, and brown sugar. Bring the mixture to a boil over medium heat, stirring occasionally, until the salt and sugar are fully dissolved.
2. Add Flavor:
   • Once the salt and sugar are dissolved, remove the pot from the heat. Add the orange, lemon, lime, garlic, onion, peppercorns, bay leaves, rosemary, thyme, and sage. Stir in the apple cider and white wine. Remove from heat and allow the brine to cool completely to room temperature.
3. Brining the Turkey:
   • Place the turkey in a large brining bag (you can use a clean garbage bag for this but make sure you have it in a container as well in case it leaks, or a clean container large enough to hold the turkey and liquid. Pour the cooled brine over the turkey, making sure it's fully submerged. If the turkey isn't fully submerged, add more cold water or ice cubes.
4. Brine Time:
   • Seal the brining bag or cover the container and refrigerate for 12-24 hours. If using ice, keep it chilled the whole time by adding ice as needed. Do not brine it for longer than 24 hours as the texture will go south on you.
5. Rinse and Dry:
   • After brining, remove the turkey from the brine and rinse it thoroughly under cold water to remove excess salt. Pat the turkey dry with paper towels, then allow it to air-dry for an hour in the fridge before roasting.

Step 2: Herb-Butter Roasted Turkey Recipe

Ingredients

• 1 whole turkey (the one you just brined)
• 1 cup unsalted butter, softened
• 3 tbsp olive oil
• 1 lemon (zested and juiced)
• 4 - 12 cloves garlic, minced (again measure this with your heart)
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp fresh sage, finely chopped
• Salt and freshly ground black pepper, to taste
• 1 large onion, quartered
• 1 whole head of garlic, halved
• 4-5 fresh rosemary sprigs
• 4-5 fresh thyme sprigs
• 2 cups chicken or turkey stock
• 1 cup dry white wine

Directions:

1. Prepare the Turkey:
   • Preheat your oven to 325°F (160°C). Remove the turkey giblets and pat the turkey dry with paper towels. Let it sit at room temperature for 30-45 minutes before roasting.
2. Herb Butter:
   • In a bowl, mix the softened butter, olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, sage, salt, and pepper. This will be the herb butter.
3. Butter the Turkey:
   • Gently separate the turkey skin from the breast by running your hand under the skin, being careful not to tear it. Rub half of the herb butter mixture under the skin, directly onto the meat. Rub the remaining butter all over the outside of the turkey.
4. Stuff the Turkey:
   • Stuff the cavity with the quartered onion, halved garlic, and sprigs of rosemary and thyme. Truss the legs with kitchen twine.
5. Roast the Turkey:
   • Place the turkey on a rack in a large roasting pan. Pour the chicken stock and wine into the bottom of the pan. Roast the turkey, basting with pan juices every 45 minutes, until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh (without touching the bone). Cooking time is about 15 minutes per pound, but use a meat thermometer for accuracy.
6. Rest the Turkey:
   • Once the turkey is cooked, remove it from the oven and cover loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute.
7. Serve:
   • Carve the turkey and serve with the pan juices or your favorite gravy.

Tips and Tricks

The biggest tip I can give anyone for preparing a holiday meal is to PREPARE AND ORGANIZE!

I like to make or at the very least prepare all of my side dishes and sub recipes either a day or 2 before the big day. Holiday meals are a lot of work and you don’t want to spend the whole time locked in the kitchen making all of your components and stressing out about your timing, cleaning, what dish is going with what etc. 

1. Plan Ahead & Prep Early
   • Create a detailed menu and shopping list at least a week in advance. This ensures you won’t forget key ingredients and allows you to make a plan for what can be prepped early.
   • Prep ingredients like chopping vegetables, measuring spices, or even marinating meats the day before. You can also make sauces, gravies, or desserts in advance.
2. Use a Timeline
   • Work backward from your mealtime and create a cooking timeline. This helps you manage oven and stove space and ensures that everything is ready at the right time.
   • Start with the dishes that take the longest (like roasting a turkey) and fill in smaller tasks (like reheating side dishes or making a salad) around those.
3. Choose Make-Ahead Dishes
   • Select dishes that can be made ahead of time, such as casseroles, soups, or desserts. This minimizes the last-minute rush and frees up your oven or stove on the day of the meal.
4. Delegate Tasks
   • Don’t hesitate to ask for help! Assign family members or guests easy tasks like setting the table, refilling drinks, or bringing a dish. It makes the experience more enjoyable for everyone.
5. Keep it Simple
   • While it’s tempting to try elaborate recipes, stick to tried-and-true favorites with maybe one or two new dishes. Simplicity ensures you can focus on execution rather than juggling multiple complex dishes.
   • Avoid overcomplicating side dishes—roasted vegetables, simple salads, and mashed potatoes are always crowd-pleasers and don’t require a lot of fuss.
6. Use a Meat Thermometer
   • For larger cuts like turkey, ham, or prime rib, a meat thermometer is essential. It ensures that your meat is cooked perfectly without needing to cut into it prematurely. Check temperatures toward the end of the cooking time to avoid overcooking.