Rub the turkey all over with the garlic herb butter: Use your hands to stuff about 2/3 of the garlic herb butter between the skin and the breast meat, massaging it to create an even layer. All the essential dishes are here, just on a smaller scale. Prepare and stuff the turkey. Let the turkey rest for 30 to 60 minutes before carving. Cook until the internal temperature reaches 170 degrees F when tested on the meatiest part of the thigh and 160 degrees F when tested on the breast. This roast turkey recipe is hands down the best I’ve ever had, with a butter, herb, and garlic rub that results in crispy skin and juicy, perfectly flavored meat that will have everyone asking you how you did it! I have used this recipe for years and its the best. Use your hands to stuff about 2/3 of the garlic herb butter between the skin and the breast meat, massaging it to create a thin, even layer over the entire breast on both sides of the turkey. It's great. Transfer the roasting pan to the oven and cook for 20 minutes. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking. ©2020 House of Nash Eats Design by Purr. Where is the recipe for the "Rich Gravy'? I believe the recipe you are looking for is the fourth one down the list. Your email address will not be published. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper. This recipe will work for a 12- to 16-pound turkey. Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. In a 5-gallon food-grade bucket, combine the water, salt, brown sugar, peppercorns, allspice, fresh herbs, garlic, orange peel, and bay leaves. This site uses Akismet to reduce spam. The turkey was good but with all the butter, I felt like it was sitting in grease. The combination of fresh rosemary and thyme is pretty standard for a lot of roast meats, but I added chopped fresh oregano and tarragon, which resulted in an explosion of flavor that made my tastebuds extremely happy! Thanks. We love to entertain during the holiday season, and a succulent herb roasted turkey is always a hit. Martha Stewart is part of the Meredith Home Group. Juicy Roast Turkey with a Butter Herb Rub, Rosemary & Garlic Oven Roasted Rack of Lamb, Sweet Potato Casserole with Marshmallows and Pecans, Winter Pear, Pomegranate, and Swiss Salad, Cranberry Jello Salad with Cream Cheese Topping, 1 (12- to 16-pound) turkey, thawed for 3-4 days in the fridge if previously frozen, 2 gallons cold water (8 quarts or 32 cups of water), 1 1/2 cups coarse kosher salt (or 1 cup table salt), 1 clean 5-gallon bucket, pot, or other large container, 2 tablespoons fresh rosemary, finely chopped, 2 tablespoons fresh thyme, finely chopped, 2 tablespoons fresh oregano, finely chopped, 2 tablespoons fresh tarragon, finely chopped. Required fields are marked *. That being said, the stuffing was my favorite part of the meal! Total Time 15 minutes. Nevertheless, I must confess I went a bit overboard with the herbs and I think the rosemary was a bit overpowering. Larger turkeys may need additional butter and herbs and will require longer roasting time. I will adjust for the next time. This roast turkey recipe is hands down the best I've ever had, with a butter, herb, and garlic rub that results in crispy skin and juicy, perfectly flavored meat that will have everyone asking you how you did it! Remove the shield during the last 30 minutes, unless the turkey is already looking evenly browned all over. Preheat oven to 350 degrees with rack in the lowest position.