This herb roasted Thanksgiving turkey is brined overnight for moisture and seasoned with fresh thyme, rosemary, sage, and citrus for deep, savory flavor. The combination of a fragrant herb butter and savory brine ensures a juicy, flavorful bird that serves as a stunning holiday centerpiece.
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To make the brine, combine water, oranges, onions, garlic, fresh thyme, rosemary, sage, brown sugar, honey, salt, and 2 cups of chicken stock in a large stockpot. Bring to a boil to dissolve the sugar and salt, then remove from heat and let it cool completely.
Place the turkey in a large brining bag set inside a roasting pan. Pour the completely cooled brine over the turkey, ensuring it's fully submerged. Seal the bag, removing as much air as possible, and refrigerate for 24 hours.
After 24 hours, remove the turkey from the brine. Rinse it thoroughly inside and out with cold water and pat it completely dry with paper towels. Let it sit to air dry further for best results.
Prepare the herb butter by adding softened butter, peeled garlic cloves, fresh thyme, sage, rosemary, and scallions to a blender. Blend until a thick, combined paste forms.
Prepare the injection marinade by whisking together melted butter, onion powder, garlic powder, smoked paprika, and dried thyme.
Create a bed of chopped carrots, celery, and onion in the bottom of a large roasting pan and place a roasting rack on top.
Place the dry turkey on the rack. Using a meat injector, inject the marinade evenly throughout the breast, thighs, and legs.
Stuff the turkey cavity with the halved lemon and fresh parsley. Carefully separate the skin from the breast meat and spread a generous amount of the herb butter underneath the skin. Rub the remaining herb butter all over the outside of the turkey.
Pour 2 cups of chicken stock into the bottom of the roasting pan. Truss the turkey legs together with kitchen twine.
Roast the turkey in a preheated oven according to its weight, typically around 13-15 minutes per pound at 350°F (175°C). Baste the turkey with pan drippings every 30-45 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.
Shred or slice leftover turkey and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a 325°F oven with broth to restore moisture.
instant-read meat thermometer · large roasting pan · large stockpot or brining container · kitchen twine
Brine the turkey for 12-24 hours before roasting. This allows the salt and spices to penetrate the meat and enhance moisture retention during cooking.
The turkey is done when the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer. Check multiple spots to ensure even cooking.
Yes, prepare the brine up to 2 days in advance. Cool it completely before submerging the turkey, and keep the brined bird refrigerated.
Cover loosely with foil for the first 1.5-2 hours to prevent over-browning, then uncover for the final 1-1.5 hours to achieve golden skin.
Shred or slice leftover turkey and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a 325°F oven with a little broth.
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