Herb Roasted Turkey

Herb Roasted Turkey

Dry brined and slow roasted in a paste of butter and fresh herbs, this turkey will be the masterpiece on any holiday table.  Best of all, you’ll be pleased at how simple this is to make.

Herb Roasted Turkey
Sweet Daddy D's Herb Roasted Turkey
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A dry brine and a liberal application of a herb-butter paste will result in a tender and juicy bird. So good, you won't want to just eat turkey on Thanksgiving.
Servings Prep Time Cook Time Passive Time
12Servings 30Minutes 3 1/2Hours 18Hours
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    Dry Brining
    1. Mix the Dry Brine ingredients together in a small bowl and set aside.
    2. Remove giblets from inside turkey and reserve for another use. Rinse turkey inside and out and dry very well with paper towels.
    3. Liberally coat turkey inside and outside with dry brine; place the bird on a rack over a baking pan and refrigerate uncovered for 12 - 14 hours (1 hour per lbs)
    4. Rinse off the dry brine thoroughly inside and out; dry the bird with paper towels; place back on the rack over the baking pan and store again in refrigerator uncovered for 4 to 6 hours or longer if possible. (This helps to dry off the skin which will help make the skin crispy when roasted).
    Prepping the BIrd
    1. While the bird is sitting in the fridge, mix all the Herb-Butter Paste ingredients together in a bowl and set aside. The butter should be very soft, but not totally melted. Tie the fresh herb sprigs left over from the Herb Butter Paste (fresh sage, rosemary, thyme, oregano, tarragon and basil) together with butcher twine and set aside. Cut the apple, orange, yellow onion and garlic into the proper sizes.
    2. Remove the turkey from the refrigerator.
    3. Prepare the cavity first before moving to the outside: Rub inside the cavity liberally with Herb-Butter Paste, then stuff the cavity with herbs, fruit and veggies:
    4. Place the tied herbs deep in the cavity and follow with as much of the apple, orange, yellow onion quarters and garlic halves as possible. Depending on the size of the bird and the cavity, this may not all fit.
    5. To loosen the skin on the turkey, slide your fingers under the skin, moving your fingers deeper under the skin while you hold the skin with the other hand. Spread the Herb Butter Paste underneath the loosened skin as much as possible, then rub the Herb Butter Paste all over outside (top and bottom) of the bird. Leave as thick of a coating as you can on top of bird.
    Roasting
    1. Preheat oven 325 degrees
    2. Spray a roasting rack and roasting pan with nonstick spray. Place the buttered bird on the roasting rack set in the roasting pan.
    3. Roast at 325 deg for about 3 to 3 1/2 hours, until breast temp is 170; thigh 165 degrees. Cover with foil if browning too much or when it is golden brown.
    There is no Nutrition Label for this recipe yet.

    Cilantro-Creole Mustard Marinade

    Cilantro-Creole Mustard Marinade
    Sweet Daddy D's Cilantro-Creole Mustard Marinade
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    Cilantro and Creole Mustard are Brothers from a Different Mother and they can do a double team on some salmon or pork or chicken or you name it. Add in a little honey and all spice and you know you got it right!
    Servings Prep Time Passive Time Calories Per Serving
    4Servings 10Minutes 30Minutes 255
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    1. Mix all ingredients together in a bowl and set in refrigerator for 30 minutes to 1 hour before applying liberally to your fish or meat.
    Recipe Notes

    This is a nice, tangy marinade that goes great on salmon and pork tenderloins, but give it a try on anything you like and let me know how it goes.

    Creole Vinaigrette

    Sweet Daddy D's Creole Vinaigrette
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    Calories Per Serving
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        1. Combined all ingredients in a small bowl and whisk together.
        2. Pour over mixed greens and mix well.
        3. Unused portion can be stored in an airtight container for up to a week.