Herb-Roasted Turkey

Kitchen Tip: If you don't own a bucket big enough to brine your turkey, try a Reynolds™ Brining Bag.

Yield: 10, plus leftovers
Cost per Serving: $2.12
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Chill: 12 Hours
Stand: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 437
  • Fat: 20g
  • Saturated fat: 5g
  • Cholesterol: 14mg
  • Fiber: 7g
  • Protein: 14g
  • Carbohydrate: 50g
  • Sodium: 750mg

Ingredients

  • 8 cups apple cider
  • 1 1/2 cups kosher salt
  • 1 cup packed light brown sugar
  • 1 12- to - 14-oz turkey, neck and giblets reserved for making gravy
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2 teaspoons dried parsley
  • 2 teaspoons dried sage
  • 2 teaspoons dried rosemary, crumbled
  • 2 teaspoons dried thyme
  • Salt and pepper
  • 1 cup low-sodium chicken broth

Preparation

  1. In a large bucket, combine cider, 2 gallons cold water, salt and sugar, stirring well. Rinse turkey inside and out with cool water, then carefully place in bucket. Cover and refrigerate for at least 12 hours.
  2. In a bowl, combine butter, parsley, sage, rosemary and thyme. (Can be prepared up to 2 days ahead; cover and chill. Let soften before continuing.)
  3. Set oven rack in the lowest position; preheat to 325°F. Remove turkey from brine; pat dry with paper towels and discard brine. Place turkey breast side up on a rack in a roasting pan. Tuck wing tips under; loosely tie legs together. Sprinkle turkey all over with salt and pepper. Gently loosen breast skin with your fingers and spread 1/4 cup of butter mixture over breast meat under skin. Spread remaining herb butter over outside of turkey. Pour broth into roasting pan.
  4. Roast turkey, basting every 30 minutes, until a meat thermometer inserted in thickest part of thigh reaches 165°F, about 3 hours. Cover breast with foil if it browns too quickly. Remove turkey from oven, transfer to a platter, cover loosely with foil and let rest for 30 minutes before carving.
  5.  
Note:

Kitchen Tip: If you don't own a bucket big enough to brine your turkey, try a Reynolds™ Brining Bag.

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