Oven Roasted Earl Grey Tea Lemon Rosemary Brined Turkey
Elevate your holiday table with the enchanting aroma and flavor of this Oven Roasted Earl Grey Tea Lemon Rosemary Brined Turkey. This show-stopping recipe combines the delicate, floral notes of Earl Grey tea with the zesty brightness of lemon and the earthy fragrance of fresh rosemary for a truly unforgettable centerpiece. The brining process, infused with black peppercorns, garlic, and brown sugar, ensures a juicy, tender turkey packed with layers of complex flavor. A lemon-rosemary butter is tucked beneath the crispy golden skin, while the cavity brims with complementary aromatics. Perfectly roasted and basted with savory pan juices, this turkey pairs beautifully with your favorite sides and is guaranteed to impress your guests. Whether you're gathering for Thanksgiving, Christmas, or a special celebration, this recipe brings a sophisticated twist to classic roast turkey.
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Recipe Information
Ingredients
- 12 lbs Whole turkey
- 12 cups Water
- 1 cup Salt
- 0.5 cup Brown sugar
- 6 count Earl Grey tea bags
- 2 whole Lemon
- 6 count Fresh rosemary sprigs
- 6 count Garlic cloves
- 1 tbsp Black peppercorns
- 0.25 cup Olive oil
- 0.5 cup Butter, softened
- 1 whole Onion, quartered
- 2 cups Chicken broth
Instructions
In a large pot, bring 4 cups of water to a simmer. Add the salt, brown sugar, and Earl Grey tea bags. Stir until the salt and sugar dissolve completely. Remove from heat and let the tea steep for 10 minutes.
Remove the tea bags and allow the brine to cool to room temperature. Add the remaining 8 cups of cold water, the juice of one lemon (reserve the rind), 4 rosemary sprigs, 3 smashed garlic cloves, and the black peppercorns to the pot.
Place the turkey in a large brining bag or container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Refrigerate for 12-24 hours.
When ready to cook, preheat the oven to 325°F (160°C). Remove the turkey from the brine and rinse it thoroughly under cold water. Pat dry with paper towels, inside and out.
In a small bowl, mix the softened butter with the zest of one lemon and the finely minced leaves from 2 rosemary sprigs. Carefully loosen the skin on the turkey breast and spread the butter mixture underneath the skin.
Rub the outside of the turkey with olive oil and season with salt and pepper. Stuff the cavity with the quartered onion, the second lemon (halved), and 2 rosemary sprigs.
Transfer the turkey to a roasting pan fitted with a rack. Pour 2 cups of chicken broth into the bottom of the pan.
Roast the turkey in the oven, basting every 30-40 minutes with the pan juices, for approximately 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
During the last 30 minutes of roasting, cover the turkey loosely with aluminum foil if the skin is browning too quickly.
Remove the turkey from the oven and tent loosely with foil. Let it rest for 20-30 minutes before carving to allow the juices to redistribute.
Serve the turkey with your favorite sides, and enjoy the aromatic flavors of Earl Grey, lemon, and rosemary in every bite!
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 12134 mg | 528% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 15.8 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 225 mg | 17% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1735 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
