Herb Roasted Turkey – Plus Flavorful Brine Recipe
After perfecting this recipe for herb-roasted turkey, I have never been intimidated about cooking one. The turkey is coated in a herb butter rub to keep the meat succulent and juicy on the inside, while remaining crispy on the outside, with a perfectly golden-brown skin.
While the bird is roasting, why not get the rest of the meal going? These Instant Pot Mashed Sweet Potatoes, Crockpot Sweet Potato Casserole, and Instant Pot Pumpkin Cheesecake are easy and hands-off recipes to make, and the best part is that I don’t have to use the stove to make them. I love how my holiday tasks get done by my Instant Pot and Crockpot, which take care of the menu, and I get to enjoy a stress-free celebration.
Table of contents
Every inch of this perfectly roasted Thanksgiving bird is slathered in an aromatic herbed butter with brown sugar, infusing the meat with so many amazing flavors. Using my tried-and-true technique of roasting the turkey at 450 degrees F for an hour first results in skin that is ridiculously golden and crispy. Everyone will want some seconds, so plan your carving strategy!
Making a whole turkey is very easy and hassle-free. Make sure you plan to defrost it (if using frozen), then brine it for a few days, and after that, roast it to perfection. For optimal results and to ensure a tender turkey, always let it rest for 30 minutes after taking it from the oven. The juices redistribute, and each bite is moist and tender. I use the dripping to make gravy and drizzle it over the carved turkey meat for an elevated taste!
Why you will love this recipe
- It feeds a crowd: With less than an hour of prep time, I can have this succulent dinner to serve 10 people. The turkey turns out tender and moist, with a crispy skin that is full of flavor; it’s always a crowd favorite.
- It is perfectly moist and tasty: Using my turkey brine recipe, the meat is never dry and always tastes incredible. I don’t brine it just in salted water, but a mixture of fresh herbs, garlic, onion, and spices.
- Easy to cook: It is almost impossible to mess this up, even for those who have never made a turkey before.
- Plenty of leftovers: I love having leftovers to make sandwiches, casseroles, salads, and soups.
What you will need
- Turkey: I use a 15-pound organic turkey, preferably fresh, so I don’t have to worry about thawing it out.
- Herbs and spices: Paprika is one of my favorite herbs for this, besides garlic, because of the slightly sweet and earthy taste as well as the color. I also use fresh sage, rosemary, thyme, parsley, and basil leaves, finely chopped.
- Wet ingredients: Softened unsalted butter is the main ingredient I use to mix with the other ingredients to rub all over the turkey. The chicken broth is what I use for basting the turkey as it cooks. I warm it and baste the bird every 30 minutes to keep it moist. Be sure to get low-sodium broth to prevent it from being too salty.
- Seasoning: I use lemon zest to brighten up the other flavors, as well as salt and pepper to taste.
- Stuffing: I stuff my bird with a lemon cut into quarters, a chopped red onion, whole garlic cloves, and a variety of herb sprigs, including sage, rosemary, thyme, parsley, and basil.
For the turkey brine:
- Wet ingredients: I use fresh lemon juice mixed with water to achieve a combination of tenderization and a bright, lemony flavor.
- Dry ingredients: Besides the sea salt, I use brown sugar to add a caramel flavor that balances out the saltiness and gives it a slight crust. White sugar enhances the flavor by evening out the salty taste and helps tenderize the meat.
- Herbs and spices: Fresh rosemary adds a woodsy aromatic flavor with herbal oils. Fresh thyme lends the meat a slightly minty flavor with a complex and bright undertone.
- Aromatics: I also like to add chopped red onions for tangy sweetness, smashed garlic for a rich, umami flavor, and whole peppercorns for a full peppery taste.
How to make
Prep the brine: First, I prepare the brine by mixing a gallon of warm water in a bucket with the remaining brine ingredients.
Brine the turkey: Then, I put in the turkey and add more water if needed to cover the bird completely. I cover the container and place it in the fridge for one to three days, depending on the size of the turkey. If it is up to 15 pounds, I leave it for 24 hours. For over 15 pounds, it can be brined for up to three days.
Dry the turkey: Afterward, I remove the turkey and let it dry in the fridge in a roasting pan with a rack for three or four hours. Then, I pat it dry with paper towels. I want it to be scorched before rubbing the buttery herb seasoning on it.
Preheat the oven: When it is dry, I remove it from the fridge and let it sit at room temperature for 30 minutes while I preheat the oven to 450°F.
Season the bird: Next, I tuck the turkey wings under the body, so they don’t burn, and season the inside of the bird with salt and pepper before stuffing it with the herb sprigs, garlic cloves, lemon quarters, and chopped onions. Then, I tie the turkey legs together with kitchen twine.
Make the rub: Now, I mix the softened butter with the minced garlic, paprika, basil, lemon zest, parsley, thyme, rosemary, sage, salt, and pepper in a food processor until it is smooth. I take this butter mixture and rub it all over the turkey, including under the skin.
Roast the turkey: I place the turkey in a greased roasting pan on the rack and bake it for one hour before turning the heat down to 350 degrees F. I let the turkey cook for another two hours, basting it every 30 minutes with the warmed chicken broth. If it browns too quickly, I cover it with foil and remove it during the last 30 minutes of cooking.
Remove, rest, and serve: When the meat thermometer reads 160°F in the thigh area, I remove the turkey from the oven and let it rest for 30 minutes. It will continue to cook and reach a temperature of 175 degrees F when it is done.
Oven-roasted whole turkey cooking time
Unstuffed turkey breast
- 8-12 pounds of turkey breast -> first, 1 hour at 450 degrees -> after, 2-2.5h at 350 degrees F
- 12-14 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 2.5-3h at 350 degrees F
- 14-18 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 3-4h at 350 degrees F
- 18-20 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 3.5-4h at 350 degrees F
- 20-24 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 4-5h at 350 degrees F
Stuffed turkey breast
- 8-12 pounds of turkey breast -> first, 1 hour at 450 degrees -> after, 2.5-3h at 350 degrees F
- 12-14 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 3-3.5h at 350 degrees F
- 14-18 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 3.5-4h at 350 degrees F
- 18-20 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 4-4.5h at 350 degrees F
- 20-24 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 4.5-5h at 350 degrees F
Expert tip
Fresh or frozen turkey
There have been many questions about whether to buy a fresh or frozen turkey. It may seem like an easy choice, but it is more than just about the temperature of the bird when you buy it. This is really about how they are raised. Birds are often given antibiotics to keep them healthy and help them gain weight. After they are killed, they are instantly frozen to -20 degrees F or lower.
Fresh turkeys are most often organic, free-range birds that are allowed to eat grass and other natural food like insects and berries. They usually are not given any antibiotics, especially if they are organic. Once they are butchered, they are kept chilled at 26 degrees F and sold within a short time. They are never frozen and must be sold quickly to maintain their fresh state. The choice depends on whether you have enough time to thaw it out, because frozen turkeys come in grass-fed organic style as well.
More tips to consider:
- Use fresh herbs for the best flavors and aromas.
- I highly recommend using a digital meat thermometer with Bluetooth capabilities to let you know when it is ready to be removed.
- My cooking time is for a 15-pound turkey. Adjust the time for a smaller or larger turkey. I recommend increasing or decreasing the time by 13 minutes per pound for an unstuffed turkey and 15 minutes per pound for a stuffed turkey.
- I remove my turkey when it is just 155 degrees F because it will continue to rise to 165 degrees F as it rests.
- Have all of your cooking tools ready before getting started. The roasting pan, rack, kitchen twine, thermometer, and all the ingredients should be readily available, as well as bowls, utensils, and a saucepan for the broth.
- Do not forget the salt and pepper. These two ingredients are just as essential as all the other herbs and spices.
Recipe variations and add-ins:
- Stuff the turkey with fruit: Sometimes, I like to stuff my turkey with more fruits like orange and lime wedges, apple slices, and cherries. The flavors and aroma are incredible.
- For a smaller group: If I am serving a smaller group, I use a whole chicken instead of my oven-roasted turkey breast recipe.
- Hot and spicy: To make this turkey spicy, I could add some red pepper flakes or mix some of my Cajun seasoning into the butter.
- Ranch and bacon turkey: I have also added my ranch seasoning and some crumbled bacon to the butter for a bacon ranch rub that is totally irresistible.
- More herbs: Pick any combination of your favorite herbs to make this recipe your own favorite.
Serving suggestions:
I like to serve this distinguished bird with a starter of my Instant Pot roasted butternut squash soup. This creamy delight is so easy to make in just a few minutes and tastes incredible. I also use my Instant Pot to make this delicious Instant Pot cranberry sauce on the side. Flavored with tangy orange juice and zest, this is one of my favorite Thanksgiving recipes. All this goes great with the turkey, gravy, and rolls.
But I can’t forget the loaded sweet potato casserole! Seasoned with warm spices and topped with toasted pecans and fluffy marshmallows, this traditional dish is the kids’ favorite for sure. I also have to be sure to make my easy crockpot stuffing. I can toss everything in the slow cooker and let it cook while the turkey is roasting. It always comes out perfect – never soggy! With all this and a classic pumpkin pie or pumpkin cheesecake, it is the perfect Thanksgiving dinner.
Slicing a turkey
First, let it rest for at least 30 minutes. This allows the juices to be reabsorbed and enables the meat to cool off a bit. Then, remove the wings and legs by cutting through the joints. Now, slice down both sides of the breastbone to remove the breasts. To remove the legs, pull them back and down to expose the joint. Then, separate them at the joint and slice the dark meat against the grain.
How to store leftovers:
- Refrigerate: I remove all the meat from the bones, wrap it in plastic, and place it in airtight containers in the fridge. It will stay fresh for up to four days.
- Freezing: To freeze leftovers, I like to separate them into smaller portions and place them in freezer bags. That way, I can remove what I want when I need it.
- Defrost: I let it defrost in the fridge overnight before serving it.
- Reheating: To reheat, I place it in the microwave for 30 to 60 seconds or in the oven at 350°F, covered with foil, for 15 minutes.
Frequently asked questions
According to the USDA, it takes about 24 hours per five pounds of turkey. So, for a 15-pound turkey, it would take approximately three days to thaw in the refrigerator. That being said, I would give it an extra 12 to 24 hours just in case. Also, keep the turkey in its original wrapper and put it in a roasting pan, breast side up, in the fridge. This is to keep it from contaminating anything in the refrigerator if it drips. Once it is thawed out, it can be kept in the fridge for up to 48 hours.
If there is no time to thaw the turkey for three days, thawing it in cold water will work too. It takes approximately 30 minutes per pound. That means my 15-pound turkey would take about eight hours. Keep the bird in the wrapper and put it in a large leak-proof bag, sealing out any excess air. Then, place it in the sink breast side down, covered with cold water. Change the water every 30 minutes to keep it cold. Then, cook it as soon as it is thawed.
The bag of body parts inside the turkey’s neck cavity contains the giblets, which are the gizzard, liver, and heart. They are usually added to the stuffing or used to make gravy, turkey stock, or some people fry them as snacks or pate. If you don’t plan to use them right away, they can always be frozen for up to three months in a freezer bag.
Uncovered, because we want that skin to get as crispy as possible. But if you feel that the bird is getting brown too fast, cover it with foil. Then, during the last 10-15 minutes of roasting, uncover it to get that nice crunchiness and the golden-brown skin.
I am roasting it at two temperatures. First, I start at 450°F because we need high heat to crisp up the skin. Then, we turn it down to 350°F so the bird cooks thoroughly.
More Thanksgiving recipes:
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Herb Roasted Turkey
Ingredients
Turkey Brine:
- 1 gallon warm water more as needed
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup sea salt
- 2 large red onions roughly chopped
- 8 cloves garlic smashed
- 2 tablespoons whole peppercorns
- 2 tablespoons fresh rosemary roughly chopped
- 2 tablespoon fresh thyme
- 1 lemon juiced
Herb Roasted Turkey:
- 15 pound turkey
- 12 tablespoons butter softened
- 6 cloves garlic minced
- 2 tablespoons fresh sage leaves finely chopped
- 2 tablespoon fresh rosemary finely chopped
- 2 tablespoon fresh thyme leaves finely chopped
- 2 tablespoon fresh parsley leaves finely chopped
- 2 tablespoons fresh basil leaves finely chopped
- 1 tablespoon lemon zest
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 onion peeled and quartered
- 1 lemon washed quartered
- 4 whole garlic cloves
- 1 cup assorted herbs whole sprigs from the ones you used above to stuff inside the turkey
- 3 cups chicken broth
Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour of gluten-free
- 2 cups chicken broth
Garnishes to serve the turkey:
- Assorted herbs
- Fresh cranberries
- Apples, pears, grapes
Instructions
Brine:
- Place a gallon of warm water in a large clean bucket or cooler that would fit the bird.
- Add the rest of the ingredients and stir to dissolve the salt and sugar.
- Carefully submerge the turkey in the brine. Add more water as needed to make sure the brine covers the turkey entirely.
- Cover with a lid or plastic wrap and place in the refrigerator for 1 to 3 days.
- The brining time depends on the size of the turkey. For a turkey weighing 15 pounds or less, brine it for 24 to 36 hours. If the turkey is larger than 15 pounds, brine it for up to 3 days.
- If your turkey is much smaller and you want to brine it for a longer time, reduce the salt to 1/2 cup.
Herb Roasted Turkey:
- Take the turkey out of the brine and place it on a rack inside a roasting pan in the fridge for 3-5 hours to dry thoroughly. Pat it dry with paper towels as well.
- Preheat the oven to 450 degrees F.
- Remove the turkey from the refrigerator and let it stand at room temperature for 30 minutes.
- Tuck the turkey wings under the body. Season the cavity of the turkey with salt and pepper, and then stuff the bird with the quatered onion, quatered lemon, whole garlic cloves and assorted herbs sprigs.
- Tie the turkey legs together with kitchen twine.
- Add the butter, minced garlic, sage, rosemary, thyme, parsley, lemon zest, basil, paprika, and salt and pepper to taste to the bowl of a food processor and blend until smooth.
- Thoroughly rub the butter mixture over the turkey's skin and gently pull up the breast skin to apply some underneath. Season with salt and pepper.
- Heat chicken broth either in a medium saucepan or in the microwave and set aside.
- Place the turkey in a large, lightly greased roasting pan, preferably on a rack inside the pan, and bake for 1 hour at 450 degrees F.
- Reduce the oven temperature to 350 degrees Fahrenheit and continue roasting the turkey until it is fully cooked. In the meantime, baste the bird every 30 to 40 minutes with warm chicken broth. The turkey will take approximately 3 hours to bake. If the bird begins to brown too quickly, cover it with foil; uncover it during the last 30 minutes of roasting.
- The turkey is done when a meat thermometer inserted into the thickest part of the bird's thigh reads 165 degrees F.
- Remove it from the oven and cover it loosely with foil. Let it rest for 30 minutes before slicing and serving.
Gravy:
- Strain the drippings into a saucepan over medium heat.
- Make a roux from 2 tablespoons of butter and two tablespoons of flour, and add it to the saucepan. Stir until the mixture thickens.
- Slowly whisk in 1–2 cups of turkey or chicken broth until smooth, and simmer. Taste and season the gravy with salt and pepper.
Video
Notes
Oven-roasted whole turkey cooking time
Unstuffed turkey breast
- 8-12 pounds of turkey breast -> first, 1 hour at 450 degrees -> after, 2-2.5h at 350 degrees F
- 12-14 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 2.5-3h at 350 degrees F
- 14-18 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 3-4h at 350 degrees F
- 18-20 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 3.5-4h at 350 degrees F
- 20-24 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 4-5h at 350 degrees F
Stuffed turkey breast
- 8-12 pounds of turkey breast -> first, 1 hour at 450 degrees -> after, 2.5-3h at 350 degrees F
- 12-14 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 3-3.5h at 350 degrees F
- 14-18 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 3.5-4h at 350 degrees F
- 18-20 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 4-4.5h at 350 degrees F
- 20-24 pounds turkey breast -> first, 1 hour at 450 degrees -> after, 4.5-5h at 350 degrees F