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Herb Butter Turkey
The juiciest, most tender, flavorful Roast Turkey with Herb Butter you ever sunk your teeth into! This is the only roast turkey recipe you will ever need for the rest of your life for the BEST turkey of your life!
👥 10 Servings👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
- bowl
- oven
- measuring cup
- saucepan
- whisk
📝 Preparation Steps
1
Brine
2
In a large stock pot combine all of the Brine ingredients EXCEPT apple juice and ice water. Bring to a boil, stirring frequently to dissolve salt and sugar. Remove from heat, stir in apple juice and cover. Let cool to room temperature. You can place in the refrigerator to speed up the process.
apple juice8 cupsapple, quartered1allon ice water1 gwater2 cups
3
Remove turkey neck, giblets and tailpiece. Rinse uncooked, defrosted turkey and pat dry. Place in a large brining bag (see Notes).*
turkey (never frozen, NOT pre-brined)1 (14-18 lb)turkey drippings/juices (in directions)4 cups
4
Pour cooled brine over the turkey then stir in the ice water (both directly into brining bag with turkey). Make sure the brine fills the cavity of the turkey and covers the turkey by squeezing out any excess air in the bag. If your brine needs more liquid, top it off with equal amounts vegetable broth and apple juice. Place the turkey in the refrigerator 16 to ⏱️ 24 hours.*
turkey (never frozen, NOT pre-brined)1 (14-18 lb)turkey drippings/juices (in directions)4 cupsallon ice water1 gwater2 cupsvegetable broth8 cupsapple juice8 cupsapple, quartered1
5
When ready to roast turkey, remove turkey from brine. Discard brine. Thoroughly rinse turkey, inside and out for ⏱️ 5-10 minutes to rinse off excess salt.
turkey (never frozen, NOT pre-brined)1 (14-18 lb)turkey drippings/juices (in directions)4 cups
6
Thoroughly pat turkey dry (to achieve crispy skin). Place turkey, breast side up upon wire rack set in roasting pan.
turkey (never frozen, NOT pre-brined)1 (14-18 lb)turkey drippings/juices (in directions)4 cups
7
Refrigerate, uncovered for ⏱️ 30 minutes or time permitting, ⏱️ 8-24 hours for crispier skin.
8
Herb Butter
9
When ready to roast the turkey, remove it from refrigerator, wipe away any condensation and let it sit at room temperature for ⏱️ 60 minutes. Meanwhile, make herb butter and spread on the turkey anytime in the ⏱️ 60 minute window.
turkey (never frozen, NOT pre-brined)1 (14-18 lb)turkey drippings/juices (in directions)4 cups
10
Mix all the Herb Butter ingredients together in a medium bowl. Transfer 2 tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
11
Using your fingers, gently loosen skin covering each breast by gently running your fingers between the skin and the meat, taking care not to tear the skin. Loosen the skin on the breasts starting at the large cavity end and go halfway then rotate the bird and repeat from the neck end until all the breast skin is loosened.
12
Place 2 tablespoons of the softened butter under the skin of EACH breast and gently press on the skin to spread the butter evenly over half of each breast. Rotate bird and repeat using 2 additional tablespoons per breast so the entire breast is covered in butter (a total of 8 tablespoons).
13
Spread half of the remaining butter over the turkey including drumsticks and wings. Flip turkey over so it is BREAST SIDE DOWN and spread the remaining butter over the turkey.
turkey (never frozen, NOT pre-brined)1 (14-18 lb)turkey drippings/juices (in directions)4 cups
14
Fill the turkey cavity with oranges, onions and apple. Tuck wings behind back of the turkey and tuck tips of drumsticks into skin at tail to secure. (many turkeys come with drumsticks already secured) Add 2 cups chicken broth to bottom of roasting pan.
turkey (never frozen, NOT pre-brined)1 (14-18 lb)turkey drippings/juices (in directions)4 cupsPeel from 2 large oranges (save oranges)orange, quartered ( (use above orange from brine))1onion, quartered1apple juice8 cupsapple, quartered1
15
ROAST
16
Adjust the oven rack to the lowest position and heat oven to 400 degrees F.
17
Roast the turkey BREAST SIDE DOWN at 400 degrees F for ⏱️ 45 minutes uncovered. Remove pan from oven and turn oven DOWN to 350 degrees F. Using 2 large wads of paper towels, rotate turkey breast side up. Baste turkey and continue to cook uncovered until the center of the breast registers 160 degrees F. See chart in notes for approximate cooking times.
turkey (never frozen, NOT pre-brined)1 (14-18 lb)turkey drippings/juices (in directions)4 cups
18
About halfway through cooking, or when the chicken broth is getting low, add 2 cups water to bottom of roasting pan. At this point, or when breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
allon ice water1 gwater2 cups
19
Once cooked, transfer turkey to carving board and let rest, UNCOVERED (so the skin doesn’t get soggy), for ⏱️ 20-30 minutes. Meanwhile, make Gravy. Directions below
turkey (never frozen, NOT pre-brined)1 (14-18 lb)turkey drippings/juices (in directions)4 cups
20
Gravy
21
Add contents of roasting rack (drippings and liquid) to degreasing cup to skim off fat when poured. OR if you don't have a degreasing cup then add contents to a large freezer bag and allow fat to separate to the top. Seal bag and hold over a 4+ cup measuring cup so that one bottom corner tip is facing down into the measuring cup like a spout. Make a small cut in this corner with scissors. The bottom liquid broth will flow through the cut made into the bag without the fat and into the large measuring cup. Stop when you reach 4 cups or the fat. Set aside.
22
Add 3 tablespoon unsalted butter and ONE tablespoon reserved Herb Butter to a medium/large saucepan and melt over medium-high heat. Add the flour and cook for ⏱️ 5 minutes, whisking constantly.
unsalted butter3 tablespoonsreserved Herb Butter, divided (in directions)2 tablespoons
23
Reduce heat to low and slowly whisk in degreased 4 cups of turkey drippings/broth from bottom of roasting pan. If you have less than 4 cups than add water to equal 4 cups. Bring to a boil then reduce to a simmer until thickened, about ⏱️ 20-25 minutes. Taste and add additional reserved butter a little at a time if desired for more flavor. Season with salt and pepper to taste if desired.
turkey (never frozen, NOT pre-brined)1 (14-18 lb)turkey drippings/juices (in directions)4 cupsallon ice water1 gwater2 cups
24
CARVE
25
With top of bird facing towards you, cut along both sides of breastbone, from one end of the turkey to the other.
turkey (never frozen, NOT pre-brined)1 (14-18 lb)turkey drippings/juices (in directions)4 cups
26
Gently pull each breast half away to expose wishbone then pull and remove wishbone.
27
Cut along rib cage to remove breast completely. Place entire breast half on carving board and cut on bias into thin slices.
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