Making a perfect Thanksgiving turkey doesn’t have to be difficult! Try this Easy Roast Turkey Recipe with butter, fresh herbs, and garlic for a holiday meal everyone will love.
Servings : 8
Prep Time 15 minutesmins
Cook Time 2 hourshrs45 minutesmins
Brining Time/Resting Time 12 hourshrs20 minutesmins
Total Time 15 hourshrs20 minutesmins
Ingredients
FOR THE BRINE
4quartswater
1cupkosher salt
FOR THE TURKEY
8 to 10poundwhole turkey,thawed
1yellow onion,quartered
1whole garlic bulb,halved
sprigs of thyme, rosemary, sage, and parsley
2bay leaves
8tablespoonsbutter,melted and divided
Instructions
In a saucepan, warm up 1 quart (4 cups) water. When warm, remove it from the heat and stir in the salt until dissolved.
Grab a bucket large enough to hold the turkey and the liquid.
Remove giblets from the turkey, set those aside or discard, and transfer the turkey to the bucket. Pour the prepared salt water (brine) over the turkey.
Then, pour in the remaining 3 quarts of water. Make sure the turkey is submerged; if needed, weigh it down with a heavy plate or stone.
Cover and refrigerate for 12 to 24 hours. NO more than 24 hours.
When ready to cook, remove the turkey from the brine and rinse under cold water.
Pat dry the turkey with paper towels, inside and out.
Preheat the oven to 325˚F. Adjust a rack in the lowest position of your oven.
Stuff the turkey cavity with the onion wedges, garlic halves, herbs, and bay leaves.
Brush the turkey with half of the melted butter. Tent with foil and roast for 2 hours. Remove the foil and baste the turkey with the rest of the melted butter.
Increase the oven temperature to 425˚F and continue to roast for about 45 more minutes, or until the internal temperature of the turkey thigh registers at 165˚F. Baste every 15 minutes with the juices that are inside the roasting pan.
Remove from oven and let rest for 15 to 20 minutes before carving.
Preparation: Give yourself enough time because you will have to brine the turkey for 12 and up to 24 hours in the refrigerator.
Size of Turkey: You should consider about 1-pound of turkey per person.
Thawed Turkey: You should thaw out the turkey because it can take much longer to cook if frozen. Keep in mind that the bigger the turkey, the more time it will need to defrost. You could be talking about 2 to 4 days for just thawing. Yes, you can cook a frozen turkey, but remember that you will need to estimate around 50% longer cooking time.
Cooking Time for Turkey: A larger, 12 to 14-pound turkey will need up to 4.5 hours in the oven, but a smaller 8 to 10-pound turkey will be done in about 3 hours.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Main Course
Cuisine: American
Keyword: cooking a turkey, roast turkey recipe, turkey recipe