Herb Roasted Turkey
Juicy, golden Herb Roasted Turkey built on dry brine, fresh herbs, and plenty of butter for unforgettable holiday flavor.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Here's What You Need
- 12-14 pound fresh turkey
For the Dry Brine
- ⅔ cup kosher salt
- 2 tablespoons lemon zest
- 2 tablespoons dry oregano leaves
- 2 tablespoons dry basil leaves
- 1 tablespoon dry thyme leaves
- 2 tablespoons ground fresh black pepper
- 10 cloves garlic - pressed
For the Herb Butter Paste
- 16 Tablespoons Butter - 2 stick-very soft but not melted
- 5-6 cloves garlic - pressed
- 1 teaspoon kosher salt
- Juice of 1 Lemon
- 1 tablespoon each of these fresh herbs: Oregano, Tarragon, Rosemary, Thyme, Sage. - Remove from the stem and chop finely; use more or less of each according to your taste
For Stuffing the Cavity
- 1 quartered Apple
- 1 quartered yellow onion
- 1 quartered orange
- 1 head garlic - sliced in half
- Sprigs of fresh herbs (for bouquet garni), tied together
Here's What You Do
Dry Brining
- Mix all Dry Brine ingredients in a small bowl and set aside.
- Remove the giblets and set aside; reserve for another use. Rinse the turkey gently inside and out with cold water (avoid splashing), then dry it completely with paper towels.
- Rub the dry brine generously over the inside and outside of the turkey. Place the turkey on a rack set over a baking sheet and refrigerate uncovered for 12–14 hours (about 1 hour per pound).
- Rinse off the dry brine thoroughly and dry the turkey very well. Return it to the rack and refrigerate uncovered for 4–6 hours to dry the skin.
Prep the Herb Butter & Aromatics
- Mix the Herb-Butter Paste ingredients in a bowl; the butter should be very soft.
- Tie the leftover fresh herb sprigs into a bouquet garni.
- Cut the apple, orange, onion, and garlic for stuffing.
- Remove the turkey from the refrigerator for stuffing.
Coat and Stuff the Turkey
- Rub some of the Herb Butter inside the cavity. Add the bouquet garni, then pack in the fruit and vegetables.
- Gently loosen the skin over the breast with your hand. Spread Herb Butter under the skin, then coat the entire outside of the turkey, leaving a thick layer on top.
Roast the Turkey
- Preheat the oven to 325°F.
- Spray a roasting rack and pan with nonstick spray. Place the turkey on the rack.
- Roast for 3–3½ hours, or until the breast reaches 160–165°F and the thigh 170–175°F. Tent loosely with foil if it browns too quickly.
- Let the turkey rest for about 20 minutes before carving.
Notes
For step-by-step photos, FAQs, Ingredient and Substitute Notes, and detailed guidance, see the full article: Herb Roasted Turkey.
Start early if your turkey is frozen. A large bird may take several days to thaw safely in the refrigerator.
Give yourself enough time—this recipe includes brining and drying steps that must be done in advance.
Dry brining works best when the turkey is very dry. Pat it thoroughly with paper towels before applying the dry brine.
Don’t skip the “naked rest.” Leaving the turkey uncovered in the fridge dries the skin, which helps it brown and crisp in the oven.
The Herb Butter should be soft but not melted. Soft butter spreads easily under the skin and clings to the outside of the turkey.
Use the cavity aromatics only for flavor. The herbs, fruit, and vegetables help keep the turkey moist but aren’t meant to be eaten afterward.
Use an instant-read thermometer to check doneness: the breast should reach 160–165°F and the thigh 170–175°F.
If the turkey browns too quickly, tent it loosely with foil. This protects the skin without slowing the cooking too much.
Let the turkey rest before carving. A 20-minute rest helps the juices settle so the meat stays moist. Save the carcass! It makes excellent turkey stock for gumbo, soup, or rice dressing.
Dry brining works best when the turkey is very dry. Pat it thoroughly with paper towels before applying the dry brine.
Don’t skip the “naked rest.” Leaving the turkey uncovered in the fridge dries the skin, which helps it brown and crisp in the oven.
The Herb Butter should be soft but not melted. Soft butter spreads easily under the skin and clings to the outside of the turkey.
Use the cavity aromatics only for flavor. The herbs, fruit, and vegetables help keep the turkey moist but aren’t meant to be eaten afterward.
Use an instant-read thermometer to check doneness: the breast should reach 160–165°F and the thigh 170–175°F.
If the turkey browns too quickly, tent it loosely with foil. This protects the skin without slowing the cooking too much.
Let the turkey rest before carving. A 20-minute rest helps the juices settle so the meat stays moist. Save the carcass! It makes excellent turkey stock for gumbo, soup, or rice dressing.
Nutrition
Calories: 658kcal | Carbohydrates: 4g | Protein: 104g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 344mg | Sodium: 7153mg | Potassium: 1139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 663IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 5mg
