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!
For too long turkeys have been dry or bland, or even worse dry and bland – but not anymore. I have created an extremely detailed guide on How to Roast Turkey perfectly every time, which to me, means the juiciest, most flavorful turkey with gravy that is to live for! So even if you have never made turkey before, you can be the hero of Thanksgiving with this brined, herb butter infused oven roasted turkey!
These instructions are everything you ever wanted to know about roasting turkey – and more than you wanted to know – but please don’t be intimidated. Roasting turkey is EASY! Follow my recipe and you can’t go wrong!
Watch How to Roast Turkey
Before we get into the nitty gritty of How to Roast Turkey, if you still need a few Thanksgiving ideas or simply want the BEST appetizer, sides or dessert, make sure to check out my Thanksgiving Guide which has over 50 Thanksgiving recipes all from CARLSBAD CRAVINGS all in ONE place to make your Thanksgiving prep that much easier and delicious! Now onto the main event!
Butter Turkey Recipe Ingredients
WHAT TURKEY TO BUY?
First of all, what turkey size will feed your crowd? A general rule of thumb is 1½ pounds per person. So for 8 people, buy a 12-pound turkey. Of course there are variables in this calculation such as kids, big/small eaters, but in general, if you plan on 1 ½ pounds/person you will be safe.
Now what type of turkey? For this roast turkey recipe we are brining our turkey (more on that below), so we want a specific turkey – FRESH, NEVER FROZEN. Some turkeys are frozen then thawed at the store so check the label for “previously frozen” – we don’t want that. Frozen turkeys are almost always injected with a sodium solution. This, combined with brining, will make your turkey too salty.
We also don’t want kosher, self-basting and pre-brined turkeys because they either have been salted or have been injected with broth, salt, seasonings, and/or other flavorings. By using this type of turkey, you’ll also end up with an overly salted and dried out bird. So keep it fresh!
HOW TO THAW YOUR TURKEY
We don’t want to use a frozen turkey for brining but if you already have purchased your frozen turkey, then just be sure to cut the salt in the brine IN HALF. If your turkey is frozen, don’t make the mistake of waiting until Thanksgiving to thaw your turkey – or even waiting a few days before. Frozen turkeys take at least 3 days to thaw in the refrigerator – and our brine takes a day – so plan accordingly. It’s much better to give yourself too much time than not enough.
The safest and most convenient way to thaw your turkey is in the refrigerator. Place turkey on a roasting rack in a roasting pan. This will catch any juices/water from the packaging. As a rule of thumb, your turkey will need AT LEAST 24 hours for every five pounds. So, if you have a 15 pound turkey, plan on 3 solid days for defrosting, 1 day for brining and 1 day for caution, as it’s better to have a little wiggle room. A defrosted turkey is completely safe in your refrigerator for a couple days.
If you are brining, as you should and as instructed in this recipe, you can start your brining when the turkey is still partially frozen. This isn’t ideal, but is fine if you are in a time crunch.
Why Brine Your Turkey?
By nature, turkey is a lean meat so it needs extra help in the moisture and flavor department and brining is hand’s down the best way to season and infuse your turkey with moisture and flavor through and through because it actually changes the molecular structure of the bird! Brining takes a little planning ahead but very little hands-on time and results in the juiciest, show stopping roast turkey you ever did taste!
Brining is a marinating method that uses salted water to increase the moisture, and seasonings and aromatics to increase flavor and help the turkey retain flavor during cooking. According to American’s Test Kitchen, they found that turkey roasted straight out its package will retain about 82 percent of its total weight after cooking, a brined turkey, however, will retain about 93 percent of its total weight after cooking! This is 11% more juices/water which means more tender meat from the surface to the bone.
Contrary to conventional wisdom, brining DOES NOT make the roasted turkey taste salty – unless you don’t wash it off thoroughly. The salty solution only makes your turkey moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked. The salt is left in the brine solution, not the bird.
Now, let’s brine!
How to make this Herb Butter Turkey Recipe
Brining your Butter Turkey
To brine, we combine vegetable broth, sea salt (NOT kosher or table salt or it will be WAY too salty), brown sugar, garlic, rosemary, sage, paprika, thyme, peppercorns, bay leaves and peels from 2 oranges in a large stock pot and bring to boil in order to dissolve the salt and sugar. Next, remove from heat, stir in apple juice and cover and let brine cool to room temperature. You can place in the refrigerator to speed up the process.
Next, we prepare our turkey by removing the neck, giblets and tailpiece then rinse the turkey and pat dry. You are going to want to do this is the sink, as quite a bite of juices will be released when you open the turkey bag.
Next, place your turkey in a large brining bag. There are actual Brining Bags that I have seen at Bed, Bath and Beyond, but I used I use Reynolds Oven Bags, Turkey Size, for meats/poultry 8-24 lbs. These bags are typically located in the grocery aisles near the cooking utensils/disposable foil pans.
I highly recommend double bagging your turkey in case the bag punctures and leaks – as happened to me before – fortunately, my turkey was on a large baking tray – phewy. Once your turkey is in the bag, pour the cooled brine over the turkey then stir in ice water. 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.
It is helpful to place the bag in another container to push the liquid up around the turkey. The easiest method I have found is to place my bag in a 5 gallon Home Depot bucket and then add my turkey to the bag, add my brine and ice water, seal up the bag, then weigh it down so the turkey doesn’t float and refrigerate.
If your refrigerator space is limited, the vegetable drawer can be a good option to place your bagged, brining turkey. If the brine doesn’t cover the turkey when placed on its side, be sure to flip the bag every so often.
You can also place the brining turkey in a cooler and surround it with ice packs, taking care to flip/rotate every so often, just take care to maintain a temperature above freezing but below 40 degrees to stay out of the bacteria growing “danger zone.”
The turkey gets brined in the refrigerator/cooler for 16-24 hours. The general rule of thumb is 1 hour per pound. When ready to remove turkey from brine, place it in the sink and cut the bag. Now, thoroughly rinse the turkey, including the cavity, with cool water for at least 5 minutes to get rid of excess salt. Next, place your turkey on a roasting rack set in a roasting pan and thoroughly pat dry with paper towels. Place turkey in the refrigerator for at least 30 minutes, however, I highly recommend leaving it in the refrigerator overnight in order for the skin to dry out which means crispier skin during roasting.
How to Butter a Turkey
Our brined turkey will be wonderfully moist with flavor trapped inside the bird, but now it’s time to take it the next level – the best-roast turkey-I’ve-ever-eaten-level with Herb Butter. Herb Butter moistens the turkey, infuses it with flavor and helps promote that beautifully golden skin – and literally takes minutes to whip up!
To make our herb butter, simply whisk together softened butter, olive oil (to prevent the butter from burning), a splash of Dijon and soy sauce, and plenty of seasonings: garlic powder, dried rosemary, dried parsley, dried thyme leaves, onion powder, paprika, pepper, ground cumin. The butter is multi-dimensional, flavorful and balanced.
If you have never used herb butter under the skin of a turkey before, don’t be intimidated, it is quite easy once you just go for it. The easiest method I have found is to come at the turkey from 4 different areas – from each breast from both the top and from the bottom.
First, gently loosen the skin on the breasts starting at the large cavity end by gently running your fingers between the skin and the meat, taking care not to tear the skin. Loosen the skin about halfway back then rotate the bird and repeat from the neck end until all the breast skin is loosened.
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 tablespoons per breast again so the entire breast is covered in butter.
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. Hello flaaaaaaaavor!
this photo is breast side up before I flipped it to breast side down
Cooking your Herb Butter Turkey
Now it’s almost time to roast our turkey – they easiest, hands-off part of the process. First, we want to stuff the cavity of our bird with aromatics. I use a quartered orange, onion and apple which not only add moistness but flavor as well. There really is no right or wrong here – many people add carrots, celery, fresh thyme, rosemary, etc. but I did not find that necessary due to the herb butter.
We want to roast our turkey on a rack placed inside a roasting pan which is essential to elevate the meat to promote even cooking and browning. Next, place 2 cups chicken broth on the bottom of our roasting pan to enhance moistness and flavor. We will add more water about halfway through roasting as it evaporates so we will have plenty of broth for our incredibly flavorful gravy. We use additional water as opposed to chicken broth to ensure our gravy isn’t too salty because you can always add salt but it’s hard to take away.
We start cooking our roast turkey with the breast SIDE DOWN because dark meat needs to cook for a longer period than the top white meat and this help to protect our delicate breast meat from overcooking/becoming dry and instead remains wonderfully juicy. We flip our turkey after 45 minutes and reduce heat from 400 to 350 degrees. Cooking at slightly higher temperature initially gives the turkey a crisp skin, while lowering the temperature for the remaining cooking time prevents the turkey from drying out.
As far as flipping the turkey goes – it really is quite simple. For this latest roast turkey, I used an 18 pounder and had no problem flipping it. Simply use two wads of paper towels to grasp the bird on each end. This protects you from the heat and give you plenty of traction.
Now the question to baste or not to baste? I baste my roast turkey a few times initially but stop basting about halfway through cooking so the skin can crisp up. If you continue to baste, your skin won’t be crispy and can even become soggy. If you want extra crispy skin, don’t baste at all!
HOW LONG TO ROAST A TURKEY
As far as cooking time, you NEED an instant read meat thermometer. You can pick these up at your local grocery store, Target, Walmart – most places should carry them. A meat thermometer is essential because there is no accurate way to know if the turkey is cooked through – and not overcooked (almost as important)– without a meat thermometer due to many variables such as size of your turkey, how long you brined your turkey, how long rinsed brined turkey sat in refrigerator, how cold your turkey is, how often you open your oven, etc.
Brined turkeys cook much faster than not brined turkeys so rely on your meat thermometer. The roast turkey should be cooked until it reaches 160°F and then removed from the oven. To test the temperature, insert a thermometer into the thickest part of the breast.
Here is a GENERAL guideline on cooking times by the pound for BRINED TURKEY in a conventional oven. If you have a convection oven, cooking times will be much quicker:
| GENERAL COOKING TIMES FOR BRINED TURKEY | |
| Weight Total | Roasting Time |
| 8-12 pounds | 1.5 to 2 hours |
| 12-16 pounds | 2 to 3 hours |
| 16-20 pounds | 2.5 to 3.5 hours |
| 20-25 pounds | 3 to 4 hours |
REST YOUR TURKEY
After we remove our roast turkey from the oven, we need to let it rest for 20-30 minutes UNCOVERED – so the skin doesn’t get soggy. While the turkey cooks, the juices are forced away from the heat to the middle of the turkey. The resting time allows for the redistribution and reabsorption of the juices throughout the whole turkey.
HOW TO MAKE THE BEST GRAVY
While your roast turkey is resting, it’s the perfect time to make your gravy – the icing on the “cake!” To make our EASY, beautiful, amazingly flavorful gravy, we first want to skim off the fat because nothing is as unappetizing at turkey dinner than fat that separates from your gravy while you pour and eat. The easiest way to do this is by pouring the contents (drippings and liquid) of the roasting rack into a degreasing cup with a spout.
If you don’t have a degreasing cup, no fear! You can still separate the fat by adding the drippings/liquid to a large freezer bag and allowing the fat to separate to the top. Next, seal the 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 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. Eazy peazy!
Next, melt some unsalted butter with one tablespoon reserved Herb Butter. After we have melted our butter, we whisk in flour and cook, whisking constantly for 5 minutes. Next, we slowly whisk in 4 cups of our degreased turkey drippings/liquid. The turkey drippings are the deeply flavorful rich scrapings from the bottom of the roasting pan and boast concentrated flavor that translates into the best gravy on. the. planet. It’s so concentrated, in fact, that’s why we use water instead of additional chicken broth while roasting. Water also ensures that our broth won’t be too salty because the salt contents can vary depending on how much salt dripped off the skin – and you can always add salt, but you can’t take it back!
Let the gravy simmer until thickened, about 25 minutes which just happens to be the same amount of time your turkey needs for resting. Now taste and add additional Herb Butter (you will have one tablespoon left) if you want even more flavor and season with salt and pepper to taste. Now let’s eat!
HAPPY TURKEY DAY!
Looking for more holiday recipes?
- Cranberry Pistachio Cheese Log
- Million Dollar Macaroni and Cheese
- Company Mashed Potatoes
- Pineapple Cranberry Sauce
- Roasted Butternut Squash Salad with Cranberries, Pecans and Goat Cheese
- Dijon Maple Green Beans
- Herb Scalloped Sweet Potatoes with Bacon and Gruyere
- Double Layer Pumpkin Oreo Cheesecake
- Baked Beans with Bacon and Brown Sugar
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Herb Butter Turkey
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Ingredients
- 1 (14-18 lb) turkey never frozen, NOT pre-brined
Brine
- 8 cups vegetable broth
- 3/4 cup coarse sea salt NOT table or kosher salt
- 1/4 cup packed brown sugar
- 4 garlic cloves, minced
- 1 TBS each dried rosemary, dried thyme, paprika
- 2 tablespoons peppercorns
- 5 bay leaves
- Peel from 2 large oranges save oranges
Add later:
- 8 cups apple juice
- 1 gallon ice water
Herb Butter
- 2 sticks (1 cup) unsalted butter, softened,
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 TBS EACH garlic powder, dried rosemary, dried parsley, dried thyme leaves
- 2 tsp EACH onion powder, paprika
- 1 1/2 tsp EACH pepper, ground cumin
For Roasting
- 2 cups low sodium chicken broth
- 2 cups water
- 1 orange, quartered (use above orange from brine)
- 1 onion, quartered
- 1 apple, quartered
Gravy
- 3 tablespoons unsalted butter
- 2 tablespoons reserved Herb Butter, divided in directions
- 1/3 cup flour
- 4 cups turkey drippings/juices in directions
Instructions
Brine
- 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.
- Remove turkey neck, giblets and tailpiece. Rinse uncooked, defrosted turkey and pat dry. Place in a large brining bag (see Notes).*
- 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.*
- 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.
- Thoroughly pat turkey dry (to achieve crispy skin). Place turkey, breast side up upon wire rack set in roasting pan.
- Refrigerate, uncovered for 30 minutes or time permitting, 8-24 hours for crispier skin.
Herb Butter
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
ROAST
- Adjust the oven rack to the lowest position and heat oven to 400 degrees F.
- 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.
- 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.
- 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
Gravy
- 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.
- 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.
- 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.
CARVE
- With top of bird facing towards you, cut along both sides of breastbone, from one end of the turkey to the other.
- Gently pull each breast half away to expose wishbone then pull and remove wishbone.
- Cut along rib cage to remove breast completely. Place entire breast half on carving board and cut on bias into thin slices.
Video
Notes
- PLANNING/TIMING: If using a fresh turkey, you should brine Tuesday-Wednesday, let sit in refrigerator to dry out skin Wednesday-Thursday and cook Thursday/Thanksgiving.
- WHAT TURKEY TO BUY: Purchase a fresh, NOT frozen turkey because frozen turkeys are often brined, which means salt is added to preserve the turkey. If you must use a frozen turkey then cut the sea salt in the brine by half. Do not buy a kosher, self-basting or pre-brined turkey.
- SEA SALT: Be sure you are using sea salt. I prefer sea salt because it has great flavor. Kosher salt is twice as strong so if you must use it, then cut the salt in half.
- HERB BUTTER: I use dried herbs because fresh herbs have the tendency to burn. If you have had success with fresh herbs then use 3x fresh herbs as the dried amount.
- BASTING: Basting is optional. If you like very crispy skin then don’t baste your turkey at all! I baste my turkey 2 different times within the first half of cooking then don’t baste it all the last half of cooking.
*HOW TO BRINE:
- I use Reynolds Oven Bags, Turkey Size, for meats/poultry 8-24 lbs. to brine my turkey in. I recommend double bagging your turkey in case the bag punctures and leaks. It is helpful to place the bag in another container to push the liquid up around the turkey. I place my bag in a large Home Depot bucket and then add my turkey to the bag. If the turkey is floating, weight it down with a heavy object.
- The vegetable drawer of your refrigerator is also a great place to brine your bagged turkey. Just make sure all the extra air is out of the bag so it can be sealed tightly and the brine will cover the turkey. If the brine doesn’t cover the turkey, be sure to flip the bag every so often.
If your refrigerator space is limited, then place your turkey in its brine bag in a cooler and surround with ice packs. Flip turkey/rotate turkey every so often.
COOK TIME
You NEED a meat thermometer. Brined turkeys cook much faster than not brined turkeys so rely on your meat thermometer. There is no accurate way to know if the turkey is cooked through – and not overcooked – without a meat thermometer due to many variables. Below is a GENERAL guideline on cooking times by lb for BRINED TURKEY but start checking your turkey at least 30 minutes before the below time. GENERAL COOKING TIMES FOR BRINED TURKEYWeight Total Roasting Time
8-12 pounds 1.5 to 2 hours
12-16 pounds 2 to 3 hours
16-20 pounds 2.5 to 3.5 hours
20-25 pounds 3 to 4 hours
HOW TO DOUBLE THE GRAVY
To double the recipe without extra Herb Butter or turkey drippings, use:- 8 tablespoons unsalted butter
- 2 tablespoons reserved Herb Butter, divided in directions
- 2/3 cup flour
- 4 cups turkey drippings/juices in directions
- 4 cups low sodium chicken broth
- 1 to 1 ½ teaspoons chicken bouillon (add less and add more to taste)
- 1 teaspoon EACH garlic powder, onion powder, dried parsley
- ½ teaspoon EACH paprika, dried oregano, dried thyme, dried rosemary
- Salt to taste
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Beth says
I can’t tell you how timely this post is. I am in charge of the turkey this year and have been looking at so many recipes but now I know just what to do! Your recipes never fail so I know this will be a homerun!
Jen says
Hi Beth, I’m so happy you are enjoying my recipes, thank you so much! I’m so glad you found this turkey post helpful – it really does produce the best turkey I’ve ever had – you will wow your guests! Happy Thanksgiving!
Paolina says
Did you use coarse sea salt? I have sea salt but it’s course…wondering if I need to go buy extra! I’m excited to use this recipe for my 2nd Thanksgiving turkey!
Jen says
Thanks Paolina for asking that so I can clarify in the recipe – yes I used coarse sea salt :). I hope you have a very Happy Thanksgiving!
Sunisa says
I LOVE your recipes! This would be my first time making a turkey and Thanksgiving. Quick question, I’m not a huge fan of apple juice. Is there a strong flavor with the apple juice ingredient?
Jen says
Hi Sunisa, thank you so much for your kind comment! I love hearing you are enjoying my recipes! As far as the apple juice, it will subtly contribute to the overall taste but you won’t even be able to tell it’s there so I don’t think you should worry about using it. Happy Thanksgiving!
Karen says
I have a 20 pound turkey. How would I add up the measurements?
Jen says
Hi Karen, I would increase the brine by 25% The herb butter should be fine as is. Happy Thanksgiving!
Mindy says
I used this recipe this year for my Thanksgiving meal. It was wonderful. I am not a big Thanksgiving meal fan because it is always so flavorless and bland. This turkey and gravy recipe was so good and everyone agreed it was the best we had ever had. The herb butter really gave the extra flavor. Thank you for sharing! I will save this recipe for years to come.
Jen says
Hi Mindy, I am thrilled this was dubbed the “best turkey!” what a huge compliment, thank you so much! I hope you had a very Happy Thanksgiving!
Jackie says
Hi Jen
Do you roast the bird at 400 degrees for the whole 3 hours.
Jen says
Hi Jackie! Per step 1 under Roast – you turn the oven down to 350 degrees after the first 45 minutes. Enjoy!
Jackie says
Hi Jen
I made this turkey for thanksgiving and it was soooo goood, everybody love it. This will be my go to recipe for turkey for now on, I loved it. I missed the part about turning down oven to 350. I roast it at 450 the whole but covered the whole bird halfway through. Even though I missed the part of turning down the oven it still came out delicious!!!.
Jen says
Hi Jackie, I am so happy this is your new go-to turkey recipe and that everyone loved it! phew that it still turned out delicious baked at a higher temp – thank goodness for brining 🙂 Happy Thanksgiving!!
Melissa says
This came out amazing!! Thank you for posting!! I had tried another recipe and was planning on using that but I took a chance on this recipe and I was not disappointed!!!!!! Neither were my guests. Did not use paprika (because I was out and didn’t want to run to the store for one thing) but added ground sage because I love it on poultry and it was excellent, love your recipes!!!!!!
Jen says
You are so welcome Melissa, thank you so much for taking a chance on this recipe and for taking the time to comment! I am thrilled this was a hit with all your guests! I hope you had a very Happy Thanksgiving!
Melissa says
you too!
Joanie says
This recipe was amazing! I didn’t brine my turkey (a Butterball), but it still turned out to be the most flavorful, moist and delicious turkey I’ve made in 30 plus years of cooking the Thanksgiving dinner. The gravy was dark and so full of flavor. Many, many guests were raving over the turkey. Thanks for sharing this recipe!! You post so may great ones.
Jen says
Thank you for taking the time to comment Joanie! I LOVE that this is the best turkey you have made in 30 years – wahoo! – and I’m so glad it turned out great even without brining. I hope you had a very Happy Thanksgiving!
Kelsey says
Using this recipe for my first Christmas dinner I will be hosting and can’t wait! I’ve made your Million Dollar Mac N’ Cheese for several occasions in the past year and I ALWAYS get asked for the recipe, so I know this turkey will be a hit!
I do have two questions..
My turkey is a fresh Butterball, however it says “contains up to 4% of a solution of water, salt and spices”. I already purchased brining ingredients so I was planning on brining, but will the turkey turn out too salty since it already has this 4% solution?
Second question, do you convect bake your turkey or just regular bake?
Thank you!
Jen says
Hi Kelsey, I’m so happy the Million Dollar Mac is always a hit! As far as the brine goes, I would reduce the salt by half to be safe but keep everything else the same. For baking, yes, I just regular bake. Hope that helps, Merry Christmas!
Mary Houle says
Hi Jen, I’ve never commented before on your recipes, although I love many of them! Guess I’m not a commenting type of woman. This is THE most comprehensive Turkey Roasting Recipe that I have EVER seen! I am so impressed by it and by the earlier comments that I am going to use this for Thanksgiving’s “Main Event” this year and I know it will be fabulous! Thank you for all your hard work and for the delicious things you share and post! Hope you have a wonderful Thanksgiving 2018 and that you continue to enjoy good health and happiness. <3 Mary
Jen says
Hi Mary, thank you so so much for your kind comment and well wishes – I so appreciate you taking the time to make my day! I’m so pleased you found the turkey post helpful and hopefully soon you’ll find it equally delicious! I hope you have a wonderful Thanksgiving as well! Maya god bless you and yours! xo
Kim Fleming says
This recipe looks amazing! I am hosting Thanksgiving dinner this year and so excited to try it for the first time. I am wondering if this recipe would work in an electric roaster? I know it is not the most ideal method buy I only have one oven and a few more dished that need to bake throughout the day like a sourdough stuffing. I would LOVE to hear your opinions and suggestions! Thanks so much!
Jen says
Thank you so much Kim, I hope you love this turkey just as much as us! Unfortunately I don’t have an electric roaster so I can’t give you any help in that area – sorry!
Cyndi says
We are making two turkeys this year, one roasted and one deep fried. I’m excited to try this recipe. Do you think the brine will work for the deep fried turkey too? Or should we go with a more basic brine?
Jen says
Hi Cyndi, the brine would be wonderful on the deep fried turkey too. Happy Thanksgiving!
Bobbi Jean says
Hi! I can’t find it anywhere, do you cover the turkey with tin foil?
Thanks!
Jen says
Hi Bobbi, you roasts uncovered then per step 2 under “Roast:” At this point, or when breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
Heather Steffl says
Does the ice water get poured inside the bag along with the brining solution? Or should the brining bag contain only the turkey and the brining solution?
Jen says
Yes, the ice water gets poured into the bag with the turkey. Happy Thanksgiving!
Rachel says
Howdy!
I’ve been reading your recipe for turkey and in all the internet, I’ve found that this recipe is the closest to what I;m thinking about doing this year. I’m a big fan of brined birds for thanksgiving, and this year I was thinking of taking it up a notch by doing an herb-butter. In years past, I have brined for 24 hours and then air dried the bird in the fridge for 3 days. My question is this: after brining, rinsing and drying the turkey, can I herb-butter rub the turkey (essentially placing the butter in the various places) and THEN air dry the bird for 3 days, then roast, or is that turkey equivalent of putting a hat on a hat? I just would like to not ruin the turkey.
Thank you so much for any tips you can provide and happy pre-thanksgiving 2019!
Jen says
Hi Rachel, apologies for my late reply as I have been swamped with everything Thanksgiving! I would not add the butter until ready to roast or the skin won’t be able to dry out so it won’t get as crispy. Happy Thanksgiving!
Mary Mejia says
Hi Jen,
I was wondering if I could use kosher salt? I couldn’t find course salt at the store. tx 🙂
Jen says
Hi Mary, yes, that should be fine – just don’t use table salt 😉 Happy Thanksgiving!
Melissa says
Third year in a row making this and it always comes out amazing!!!!! This year I didn’t have time to leave it in the fridge after brining so I took it out of brine, rinsed, and continued following baking instructions. The result was the best turkey we have ever had, juicier than the years before!! We discard skin though so if you’re a skin lover then it comes out crunchier and more edible (not soggy and chewy like fat) if you follow all instructions as is. As for us we will be brining and immediately baking like we did this year! So so so so so good!!!
Jen says
I’m honored this is the third year making this turkey recipe! Thank you so much for your awesome tip for baking right after brining for those non-skin eaters – super helpful!
Olivia says
Do you have any suggestions for a roasting pan? Of course one with a lid and rack.
Thank you for sharing all your delicious recipes,
Olivia
Jen says
Hi Olivia, it’s actually harder to find a roasting pan with a lid and rack than you might think! This one has good reviews: https://www.amazon.com/gp/product/B07VL55T58?ie=UTF8&tag=carlscravi0a-20&camp=1789&linkCode=xm2&creativeASIN=B07VL55T58
And if you’re okay without a lid, then this one is excellent and currently on sale: https://www.amazon.com/gp/product/B00GP3XLYI/ref=as_li_tl?ie=UTF8&tag=carlscravi0a-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00GP3XLYI&linkId=48381cddbb4c84d94de5b8f91821b73d
Colleen says
Thanks so much for posting your recipes. I have made at least 50 and we love them. This week we are making two of your tacos(thank goodness you know your flavors on these because we just moved from San Diego and need the real deal) and Roasted Salsa Verde!
This will be my second year making this. Last year we LOVED the gravy so much that it was gone before everything else. Any way to double it while keeping the flavor palate the same? Thank you and have a wonderful holiday season!
Jen says
Thank you so much for your thoughtful comment Colleen! That is amazing you’ve made so many of my recipe! To double the recipe, I would double all of the ingredients except you won’t have extra herb butter or turkey drippings/juices so I would add an additional:
• 1 to 1 1/2 teaspoons chicken bouillon (add less and add more to taste)
• 1 teaspoon EACH garlic powder, onion powder, dried parsley,
• 1/2 teaspoon EACH paprika, dried oregano, dried thyme, dried rosemary
• Salt to taste
Happy Thanksgiving!
Olivia says
I know what you mean. I’ve been looking all over for the one with the lid and the only ones I’ve found the reviews say the pot rusted on them.
Thank you much! I sure have loved all your recipes that I have tried, they’ve become regulars.
Thanks much,
Olivia
Jen says
Thank you for your kind words Olivia, I’m so happy you’re enjoying my recipes! I hope you have a very Happy Thanksgiving!
sophie says
Hi, I bought a small turkey (8 pounds). How should I adjust the brining time and cooking time please? Thank you for posting interesting recipes. You are my go-to site when I want to try sometihng new, we both enjoy your recipes!
.
Jen says
Thank you Sophie! The general rule for brining turkey is 1 hour per pound, so I would brine for 8 hours. For cooking, the general rule for a BRINED turkey is 13-16 minutes per pound, but I would check it a little earlier and of course use a meat thermometer. Happy Thanksgiving!
Leigh says
Jen, so very sorry to trouble you the day before Thanksgiving but my job and all things in between have been keeping me very busy. AND as a result, I had to break down and buy a Butterball turkey 13.5 so I have to reluctantly skip the brining portion of this (I know, my loss for sure :-0) My question to you is that do I still bake at 400 degrees, breast side down and then reduce to 350 degrees for the balance of the allotted time based on the weight of my turkey? Also, do I use the same portion of herb seasoning for a smaller turkey? I have been seeing a lot of sites that say to cook at 325 but since I make your recipes exclusively, I just wanted to ask. Thanks again and I hope to hear from you soon. If not, I totally understand. Happy Thanksgiving to you and yours! jlg
Jen says
Hi Leigh, I double checked a couple trusted sites and they all say to cook at 350 the entire time. You can slightly reduce the butter/herb mixture or you can make the same amount and reserve more of it to make more gravy or for rolls, etc. I hope this helps, Happy Thanksgiving!!!!
Olivia says
Last question. After brining do you cover the turkey with anything once you set it into to the fridge so the skin crisps up? Or would that make it soggy…
Jen says
Hi Olivia, I loosely cover with foil so the foil isn’t touching the turkey and leave a few gaps so air can circulate. For example, I secure the foil to the handles instead of the pan itself so there is a gap at the base of the foil.
Alicia says
I wanted to say thank you so much for all the hard work and effort you put into your recipes! I’ve been teaching myself how to cook off of your recipes for the last year and a half and I appreciate how detailed your recipes are. I’m really excited to try your turkey recipe for thanksgiving this year! I do have a few quick questions though: would you recommend using low sodium or regular vegetable broth? What kind of apple juice do you recommend? And is it better to use light brown sugar or dark brown sugar? Hope you have a wonderful thanksgiving!
Jen says
Thank you so much for your thoughtful comment Alicia, that is amazing you’ve been learning to cook from my recipes!
I would use regular vegetable broth
Any 100% apple juice will work
Use light brown sugar
Happy Thanksgiving!
T says
Hi was wondering if I could make this in an electric roaster instead of in the oven? Would anything need changed to do that?
Jen says
I’m sure you can but I don’t have experience with it so I am not able to give any advice. Sorry!
Meagan says
I’ve been making your turkey for years now. It’s the only turkey recipe I want to make? I love it so much. I especially love the gravy, and so does everyone else.
Is there a way to double the gravy?
Jen says
I love hearing that Meagan, thank you! To double the recipe without extra Herb Butter or turkey drippings, use:
• 8 tablespoons unsalted butter
• 2 tablespoons reserved Herb Butter, divided in directions
• 2/3 cup flour
• 4 cups turkey drippings/juices in directions
• 4 cups low sodium chicken broth
• 1 to 1 1/2 teaspoons chicken bouillon (add less and add more to taste)
• 1 teaspoon EACH garlic powder, onion powder, dried parsley
• 1/2 teaspoon EACH paprika, dried oregano, dried thyme, dried rosemary
• Salt to taste
Happy Thanksgiving!
Meagan says
Thank you so much!! Happy Thanksgiving!
Roxy says
Hi Jen! I’ve gone to three different grocery stores and I can only find turkeys in brine – 6% solution was the lowest I saw. What will happen if I still follow this recipe?
Jen says
Hi Roxy, you will want to skip the brining but still can use the herb butter. Good luck!
Roxy says
Hi Jen! Just to clarify – I will or will not want to skip the brining?
Jen says
My apologies! Yes, SKIP the brining, sorry about that!
Cindy Nash says
HI, this recipe looks so yummy – I can’t wait to try it. I see you use the bags for brining and in the bucket upright to fill it with the liquids, but when you then put it in the fridge it’s not in the bucket upright anymore right? You lay it normal way on the pan in the fridge flipping it?
Also, you make the brine part in the oven bag but you are not cooking it in a bag? I’ve never not used a bag as I have found the turkey comes out so moist when you use them so I’m a little nervous about that.
Jen says
Hi Cindy, I have two shelves that rearrange in such a way that I can still have the bucket up right.
If your refrigerator space is limited, the vegetable drawer can be a good option to place your bagged, brining turkey. If the brine doesn’t cover the turkey when placed on its side, be sure to flip the bag every so often. You can also place the brining turkey in a cooler and surround it with ice packs, taking care to flip/rotate every so often, just take care to maintain a temperature above freezing but below 40 degrees to stay out of the bacteria growing “danger zone.”
I don’t use an oven bag but I think it would still be delicious baked in one, so use it if you like!
Susan Jackson says
Could I substitute fresh herbs for dried ones? Should I increase the amount of the herbs are fresh?
Jen says
Certainly, you need 3X more fresh herbs than dried. Happy Thanksgiving!
Joanne says
Hello! I love all your recipes, this is my go to blog. Is there a way to translate this recipe to a whole roasted chicken? My family and I don’t like turkey but love a roasted chicken. Thank you for what you do!
Jen says
Yes! This process will absolutely work on chicken. Just scale the ingredients and baking time as needed.
Jiyce says
Can I stuff my turkey with stuffing after I do the brining?
Jen says
Yes, but make sure to do it safely and cook the turkey immediately after stuffing. Here is a helpful article: https://www.foodnetwork.com/recipes/articles/stuffing-your-turkey
Happy Thanksgiving!
Erica says
I am usually NOT a Turkey fan and gravy to me is meh. This Thanksgiving though, it was my sons last thanksgiving with us before he leaves for a couple years, I found myself not having an in-law around to make the Turkey he wanted. I’ve never made a Turkey before and boy was I feeling overwhelmed. We’ve loved so many of your other recipes I was relieved to see one for a Turkey on here! The instructions were easy to understand and the end result was fantastic! I’m glad you recommend a meat thermometer because mine would have been way over cooked if I had just gone by a general rule of lbs/hrs. The gravy was delicious too. It’s even better the next day. Thank you for making me look good and providing a delicious recipe that a beginner can do. I had people ask me for the recipe and I happily shared. And I might just take Turkey duty from my in-laws from now on, haha! Happy Thanksgiving!
Erica says
For those worrying about not using an oven bag the Turkey comes out moist and the skin is just oh so yummy!
Jen says
Thanks so much Erica!
Jen says
That is amazing Erica, thanks for making my day! I’m thrilled this recipe was easy to follow and turned out beautifully! Happy Thanksgiving and Merry Christmas!
Jim says
Another great recipe from you. Best thanksgiving turkey I’ve ever made. Everyone loved it.
Jen says
Thank you for the ultimate complement Jim! Happy Thanksgiving!
Cheryl says
Made this year for Thanksgiving. It was a big hit! My guests loved it!
Jen says
YAY! I love hearing that, thanks Cheryl!
Pam says
What if I want to stuff my turkey? Can this be done with a brined turkey? What about adjusted roasting times? Thank you!
Jen says
Hi Pam, the FDA suggests no longer stuffing your turkey but to cook it in a casserole dish, so I haven’t looked into this option. Sorry!
Pam Preisler says
Hi Jen
I’m trying to make as much of this meal ahead of time. So, I’m wondering if I can make the herb butter a few weeks ahead and freeze it?
I’ve been following your site for quite some time now! I love to cook! My kids and sisters also now use your recipes! Your recipes are Phenomenal!
Thank you for such a great well explained website!
Jen says
Thank you so much for your kind words Pam! Yes, you can absolutely make the butter ahead of time and freeze it – brilliant! Happy Thanksgiving!
C L says
Hi,
My wife is unable to eat onions, garlic, mustard, and oranges. Would you have any suggestions for me for substitutes? Or can I leave them out of the recipe altogether? Thank you!
Jen says
I would swap in 1-2 teaspoons horseradish. Hope this helps, enjoy!
Suzie says
I’ve never brined before no used a fresh turkey. I’m excited to try this. I’m looking over all your notes and preparing my pantry for needed items. I noticed in the text that you stated “To make our herb butter, simply whisk together softened butter, olive oil (to prevent the butter from burning), a splash of Dijon and soy sauce”. On the ingredients list for the herbed butter, soy sauce was omited. I’ve added it to my hard copy.
I’m making more of your recipes and love your site. Thanks for all the tips. I’m getting my frest turkey soon from Tip Top meats.
However, I just can’t help myself, (southern roots), I’m stuffing my turkey with cornbread dressing, giblets, mushrooms, etc. Maybe next time I’ll try your recipe. Thanks so much!
Jen says
I’m so glad you have been loving the recipes! Thank you for the support, I appreciate you!
Sheila says
Can I brine a 19 lbs fresh turkey, already brined? I was going to use all brine ingredients except the salt. What do you think?
Jen says
Hi Sheila, if you don’t add salt I think that would be fine, good luck!
Diana says
Jen,
Thank you so much for this recipe! My husband and I did it together and was an awesome success for Thanksgiving celebration yesterday with my husband’s family.
And thank you for answer me back in Instagram! 🙂
Jen says
Of course! I’m so glad that the turkey was a success! Thank you for your support!
Wendy Leal says
Best turkey I’ve ever made! My only complaint is it was so good, we didn’t have any leftovers! I found my go-to Thanksgiving turkey recipe. I was a little nervous about trying a new recipe on a holiday, but it was perfect. I used a fresh, Diestel turkey that was 17.5 lbs and it was juicy and flavorful and everyone loved it. Thank you!
Jen says
Yay! I’m so thrilled that your risk paid off and that it will be a repeat!
Kirsten says
Hi Jen!
Happy Holidays! I made your Roast Turkey with Herb Butter for Christmas Eve dinner. It was moist and full of incredible flavor! I brined the turkey for 13 hrs in the double bags in a large stock pot overnight. I doubled the gravy, as we had a 14 lb. turkey, and I am so glad I did. I could drink the gravy! I think it is the best gravy I have ever had. We are now watching “It’s A Wonderful Life”. Perfect dinner and delightful evening. Thanks again for your incredible recipes. Tomorrow, I am making your Beef Tenderloin recipe and your Green Bean Salad along with some other beloved family recipes. Have a wonderful holiday!
Jen says
That sounds like the perfect evening! I am so thrilled that the gravy was delicious, thank you for trying so many recipes!
Kamar says
Thank you so much for this recipe. Would this recipe work for roast chicken as well? I have a whole chicken that is 3.85 lbs. If the recipe works, is there anything I need to change?
Also, I love the decoration you used for the Turkey. What type of flowers and herbs you used? Are they edible?
Thanks!
Jen says
Hi Kamar! While the flavors could work for chicken, this recipe is designed specifically for turkey. Chicken would require different brining and cooking times because of the smaller size. In the photos, I’ve garnished with fresh fruits like oranges and pomegranates, along with sprigs of the herbs used in the recipe. You can check your local florist for flowers that are edible – they’re a fun way to add color!
Kamar says
Thank you again for this recipe! One more question, please: May I use this recipe to roast my Turkey in a spatchcock way? If so, do I need to make any changes?
Thanks in advance!
Jen says
Hi Kamar! Yes, you can use the recipe for spatchcocking. You’ll need to modify the cooking time slightly, as spatchcocking will reduce the roasting time. Generally, spatchcocked turkey takes about 1.5 to 2 hours at 450°F, depending on the size but it’s crucial to monitor the turkey’s internal temperature (165°F in the breast, 175°F in the thigh) for best results. I highly recommend a digital probe thermometer for this: https://amzn.to/4hS81Dn
Rachel says
Hi Jen! I’m making this for Christmas but I waited too long and the only turkey I could find is a Honeysuckle turkey that has already been brined. Should I just halve the salt or not worry about the brine at all?
Jen says
Hi Rachel! I’m afraid that your turkey would turn out too salty if you tried brining it a second time. So go ahead and skip the brining step this time and move on to seasoning it Hope it turns out so good for you! Merry CHristmas!