Juicy and Flavorful Roasted Turkey www.tiktok.com 200 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Make a brine. In a decent-sized pot or bag, add sliced oranges, quartered onions, a bunch of garlic cloves, sage, rosemary, thyme, oregano, 3-4 bay leaves, a handful of black peppercorns, 1/4 cup of brown sugar, 1/4 cup of honey, and 1 cup of kosher salt. 2. Add eight cups of water to the pot, mix it up, and bring it to a boil for two minutes. 3. Cool the brine by adding twelve cups of ice water. 4. Remove the turkey neck and giblets from the turkey. 5. Place the turkey in the pot of brine and refrigerate for at least twelve hours (fifteen hours recommended). 6. Remove the turkey from the brine and place it on a sheet tray with a wire rack to dry. 7. Make the garlic herb butter: Blend two sticks of softened butter, 1/4 cup of olive oil, zest and juice of one lemon, chives, rosemary, thyme, oregano, and a handful of garlic. 8. In a bowl, melt one stick of butter. Add salt and pepper, onion powder, garlic powder, ground thyme, and paprika. Mix well. 9. Inject the garlic herb butter into the turkey breast and legs. 10. Place carrots, onions, and celery in a roasting pan. 11. Place the turkey on top of the vegetables in the roasting pan and separate the skin from the meat. 12. Add the garlic herb butter under the turkey skin. 13. Stuff the turkey cavity with herbs (parsley recommended). Add garlic, onion, and one lemon. 14. Tie the legs together. 15. Add enough chicken stock to the bottom of the pan to cover the bottom. 16. Roast the turkey at 330 degrees for about three hours (approximately 50 minutes per pound). 17. Baste the turkey and inject it with pan juices every 30 minutes. 18. Cover the turkey with foil for the last 20 minutes of cooking. 19. Check the turkey's internal temperature with a meat thermometer. Remove the turkey from the oven when it reaches 160 degrees in the breast (it will carry over to 165). 20. Slice and serve. 1. Make a brine. In a decent-sized pot or bag, add sliced oranges, quartered onions, a bunch of garlic cloves, sage, rosemary, thyme, oregano, 3-4 bay leaves, a handful of black peppercorns, 1/4 cup of brown sugar, 1/4 cup of honey, and 1 cup of kosher salt. 2. Add eight cups of water to the pot, mix it up, and bring it to a boil for two minutes. 3. Cool the brine by adding twelve cups of ice water. 4. Remove the turkey neck and giblets from the turkey. 5. Place the turkey in the pot of brine and refrigerate for at least twelve hours (fifteen hours recommended). 6. Remove the turkey from the brine and place it on a sheet tray with a wire rack to dry. 7. Make the garlic herb butter: Blend two sticks of softened butter, 1/4 cup of olive oil, zest and juice of one lemon, chives, rosemary, thyme, oregano, and a handful of garlic. 8. In a bowl, melt one stick of butter. Add salt and pepper, onion powder, garlic powder, ground thyme, and paprika. Mix well. 9. Inject the garlic herb butter into the turkey breast and legs. 10. Place carrots, onions, and celery in a roasting pan. 11. Place the turkey on top of the vegetables in the roasting pan and separate the skin from the meat. 12. Add the garlic herb butter under the turkey skin. 13. Stuff the turkey cavity with herbs (parsley recommended). Add garlic, onion, and one lemon. 14. Tie the legs together. 15. Add enough chicken stock to the bottom of the pan to cover the bottom. 16. Roast the turkey at 330 degrees for about three hours (approximately 50 minutes per pound). 17. Baste the turkey and inject it with pan juices every 30 minutes. 18. Cover the turkey with foil for the last 20 minutes of cooking. 19. Check the turkey's internal temperature with a meat thermometer. Remove the turkey from the oven when it reaches 160 degrees in the breast (it will carry over to 165). 20. Slice and serve. Add Direction Ingredients 2 oranges 2 onions 1 bunch garlic cloves 1 good amount sage 1 good amount rosemary 1 good amount thyme 1 good amount oregano 3 bay leaves 1 handful black peppercorns 0.2 cup brown sugar 0.2 cup honey 1 cup kosher salt 8 cups water 1 turkey 2 sticks butter 0.2 cup olive oil 1 lemon 1 good bunch chives 1 handful garlic 1 pinch salt 1 pinch pepper 1 pinch onion powder 1 pinch garlic powder 1 pinch ground thyme 1 pinch paprika 1 chicken stock 1 bunch parsley - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment pot knife blender meat injector sheet tray with wire rack roasting pan meat thermometer Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe