Roast Turkey
A beautifully bronzed, moist roast turkey, perfect for festive gatherings and special occasions, infused with herbs and flavors for a memorable meal.
Ingredients
For Brining and Seasoning
- 1 each Whole turkey (14-16 pounds)
For Herb Butter and Stuffing
- 1 cup Unsalted butter (softened)
- 4-5 cloves Garlic (crushed)
- Fresh herbs to taste (such as rosemary, thyme, and sage)
- 1 large Onion (quartered)
- 2 each Carrots (cut into large pieces)
- 2 stalks Celery (cut into large pieces)
Instructions
Preparation
- Begin by brining the turkey in a solution of water and kosher salt for a minimum of 12 hours, preferably overnight.
- In a mixing bowl, combine the softened butter with crushed garlic and chopped fresh herbs to create a fragrant herb butter.
- Remove the turkey from the brine, pat it dry, loosen the skin over the breast, and spread the herb butter evenly under the skin and over the surface. Season the cavity with salt and fill it with the quartered onion, carrot, and celery.
Roasting
- Preheat the oven to 325°F (160°C) and place the turkey on a rack in a roasting pan, breast side up.
- Tuck the wing tips under the body and roast until the internal temperature reaches 165°F (74°C), typically 2.5 to 3 hours, basting occasionally with pan juices.
Resting
- Once cooked, allow the turkey to rest for at least 30 minutes before carving to retain the juices.
Notes
Leftover turkey can be stored in airtight containers in the refrigerator for up to four days. For longer storage, freeze it for up to three months. When reheating, ensure it reaches an internal temperature of 165°F (74°C).