Salted Roast Turkey with Herbs
Infuse your holiday feast with savory elegance by preparing this Salted Roast Turkey with Herbs—a show-stopping centerpiece guaranteed to impress! This recipe combines the magic of a simple dry brine, achieved with sea salt, and a luxurious herb butter infused with fresh rosemary, thyme, sage, and garlic. The turkey is stuffed with aromatic herbs and a halved lemon, ensuring deep, irresistible flavor in every bite. Roasting the bird to moist, juicy perfection is made easy with consistent basting and a touch of chicken stock for succulent results. With its golden crispy skin and beautifully seasoned meat, this herb-roasted turkey is perfect for Thanksgiving, Christmas, or any special gathering. Serve this crowd-pleaser with your favorite sides and watch it disappear!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 3 tablespoons Sea salt
- 3 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 4 leaves Fresh sage
- 6 tablespoons Unsalted butter
- 4 cloves Garlic cloves, minced
- 1 Lemon, halved
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 cups Chicken stock
Instructions
Thaw the turkey completely in the refrigerator if frozen. Remove the giblets and neck from the cavity and pat the turkey dry with paper towels.
Rub the turkey all over with 2 tablespoons of sea salt, including under the skin if possible. Place in a large roasting pan, cover lightly with plastic wrap, and refrigerate uncovered for 24-48 hours for dry brining.
Preheat the oven to 325°F (165°C). Let the turkey sit at room temperature for 30 minutes before roasting.
Prepare the herb butter by mixing the unsalted butter, minced garlic, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, 1 tablespoon of chopped sage, and black pepper in a bowl.
Carefully loosen the skin on the breast of the turkey and rub half of the herb butter under the skin. Rub the remaining herb butter evenly on the outside of the turkey.
Stuff the turkey cavity with the halved lemon, remaining rosemary sprigs, thyme sprigs, and sage leaves.
Drizzle olive oil over the turkey and rub it in to ensure an even coating. Tie the legs together with kitchen twine if desired for even cooking.
Place the turkey in the roasting pan breast-side up. Pour 1 cup of chicken stock into the bottom of the pan and tent the turkey loosely with aluminum foil.
Roast the turkey in the preheated oven for about 13-15 minutes per pound (approximately 2.5 to 3 hours for a 12-pound turkey), removing the foil during the last 45 minutes to allow the skin to brown.
During roasting, baste the turkey every 30 minutes with the pan drippings to ensure it stays moist. Add more chicken stock to the pan if it dries out.
Check for doneness by inserting a meat thermometer into the thickest part of the breast (should read 165°F/74°C) and the thigh (should read 175°F/80°C). Remove the turkey from the oven when done.
Transfer the turkey to a carving board and tent it loosely with foil. Let it rest for 20-30 minutes before carving to allow the juices to redistribute.
Carve the turkey and serve with your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
8317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.0 g | 364% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 4039 mg | 1346% | |
| Sodium | 24459 mg | 1063% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 1334.9 g | 2670% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 65.2 mg | 362% | |
| Potassium | 13227 mg | 281% | |
*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.
