Herb Roasted Turkey
A classic herb-brined whole turkey that serves as the foundation for multiple meals throughout the week. The brining process ensures juicy, flavorful meat that can be portioned and used in sandwiches, salads, soups, and casseroles. One roasted turkey yields enough protein to anchor 4-5 different meal assemblies.
Equipment
- Large Pot
- Roasting pan
- Roasting rack
- Large Cooking Bag
- 5-Gallon Bucket
- Refrigerator
- Cooler
- Probe thermometer
- Small bowl
- Aluminum foil
- Knife
- Platter
- Wire Rack
- Sheet Pan
- Cast iron skillet
Ingredients
Dry Brine
- 2 tablespoon Kosher Salt Morton brand
- 1 tablespoon Brown Sugar dark
- 1 teaspoon Black Pepper coarse ground
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
Turkey
- 1 whole Turkey 10-16 lb, fresh or frozen
Aromatics (for the cavity)
- 1 Apple quartered
- 1 Onion quartered
- 2 sprigs Rosemary fresh
- 2 sprigs Thyme fresh
- 2 sprigs Sage fresh
- 1 stick Cinnamon
For Roasting
- 2 tablespoon Butter softened, for skin
- 1 cup Chicken Stock for roasting pan
Instructions
Thawing
- Place frozen turkey on the bottom shelf of the fridge to thaw for 5 days.
Dry Brine
- Remove the turkey from packaging 24-48 hours before roasting.
- Remove the gravy packet, neck, giblets, and anything else packed inside the cavity.
- Pat the turkey completely dry with paper towels.
- Combine kosher salt, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
- Work your fingers gently under the breast skin to create pockets without tearing.
- Apply about 60% of the brine mix directly on the meat under the skin.
- Apply the remaining 40% over the outside of the skin on top, bottom, and sides.
- Place the turkey on a wire rack over a sheet pan.
- Refrigerate uncovered for 24-48 hours.
Roasting Day
- Remove the turkey from the fridge 1-2 hours before cooking.
- Place the quartered apple, onion, rosemary, thyme, sage, and cinnamon stick in the cavity.
- Rub softened butter over the entire skin.
- Insert a probe thermometer into the thickest part of the breast, going under the skin.
- Place the turkey on a roasting rack in a roasting pan.
- Pour chicken stock into the bottom of the pan.
- Roast at 500°F for 30 minutes.
- Reduce heat to 350°F and continue roasting for 15-18 minutes per pound total cooking time.
- For crispy skin, cook to 165°F in the oven and do not tent when you remove it.
- For moist meat with softer skin, pull the turkey at 155-160°F, tent immediately with foil, and let rest 15-20 minutes until temperature reaches 165°F.
Serve
- Carve and serve on a platter or over French Bread Dressing in a cast iron skillet.
Notes
The three-day brine window gives you flexibility in planning, and the overnight soak transforms the meat texture completely. If you're short on fridge space, the cooler method works perfectly—just keep that brine cold and separate from melting ice. The high-heat start at 500°F creates excellent browning before dropping to 350°F for the long roast. Carve what you need for the main meal, then portion the rest into containers: dark meat for soups and stews, white meat for sandwiches and salads, bones and scraps for stock. The meat keeps refrigerated for 4 days or frozen for 3 months. This is efficient batch cooking—one afternoon of work sets you up for a week of quick meal assemblies.
Tried this recipe?Let us know how it was!
