Ultimate Juicy Roast Turkey with Garlic Herb Butter

Why Roast Turkey at Home?

Roasting a turkey at home is a rewarding experience that brings warmth and joy to any gathering. Not only do you control the quality of the ingredients, but you also have the freedom to infuse the bird with flavors that suit your palate. This guide will walk you through a foolproof recipe that guarantees a juicy, succulent, and flavorful turkey every time—say goodbye to dry and flavorless meat!

Ingredients You'll Need

Whole Turkey (I use frozen)

For the Spiced Brine:

• 300 g Water
• 1/2 Cup Salt (180g)
• 1/2 Cup Brown Sugar (110g)
• Fresh Rosemary Leaves
• Bay Leaves
• Star Anise
• Cinnamon Sticks
• Garlic Cloves
• Fresh Thyme
• Peppercorns
• Apples (sliced)
• Oranges (sliced and juiced)
• Lemons (sliced and juiced)
• Celery Sticks

For the Garlic-Butter Rub:

• 125 g Butter (softened)
• 1 tbsp Minced Garlic
• Fresh Thyme
• Fresh Rosemary
• Fresh Sage
• Lemon Zest

Materials

• Brining Bag
• Rubber Bands
• Aluminum Foil
• Roasting Pan
• Food Thermometer

Step-by-Step Cooking Instructions

1. Defrost the Turkey

Tip: Plan ahead! Defrost your turkey in the refrigerator according to the package instructions. This can take several days depending on the size of your bird.

This is the schedule follow for a 8 kg turkey, allowing 10 hours per kg drefrosting time:

Step	Thu Party	Fri Party	Sat Party	Sun Party
Defrost Turkey	Sun PM	Mon PM	Mon PM	Tue PM
Dissolve Brine	Mon PM	Tue PM	Wed PM	Thu PM
Brine Turkey	Tue PM	Wed PM	Thu PM	Fri PM (overnight)
Dry Turkey	Wed AM/PM	Thu AM/PM	Fri AM/PM	Sat (whole day)
Turkey Rub	Wed PM/Thu AM	Thu PM/Fri AM	Fri PM/Sat AM	Sat PM/Sun AM
Roasting	Thu AM	Fri AM	Sat AM	Sun AM

2. Prepare the Spiced Brine

• Dissolve Salt and Sugar: In a large pot, combine 300 g of water with 1/2 cup of salt and 1/2 cup of brown sugar. Heat until dissolved.

  Technical Insight: Dissolving the salt and sugar ensures they are evenly distributed in the brine, leading to consistent seasoning.

• Cool the Brine: Let the solution cool completely, then refrigerate until chilled.

3. Brine the Turkey

• Prepare the Turkey: Once defrosted, remove giblets and any packaging from the turkey.

• Place in Brining Bag: Put the turkey into a large brining bag with enough space to seal it securely.

• Add Aromatics: Pour the chilled brine over the turkey. Add fresh rosemary leaves, bay leaves, star anise, cinnamon sticks, garlic cloves, fresh thyme, peppercorns, sliced apples, oranges, lemons, and celery sticks.

• Fill Cavities: Stuff the turkey cavities with some of the sliced fruits and herbs.

• Add Water: Pour in enough cold water to fully submerge the turkey.

• Seal and Store: Seal the brining bag tightly with rubber bands. Place it in a container to prevent leaks and refrigerate for overnight or up to 12 hours.

  Warning: Do not over-brine! Over-brining can result in overly salty meat.

4. Dry the Turkey

• Remove from Brine: Take the turkey out of the brine and discard the liquid.

• Pat Dry: Thoroughly pat the turkey dry with paper towels. This helps achieve crispy skin during roasting.

5. Make the Garlic-Butter Rub

• Soften Butter: Allow 125 g of butter to reach room temperature until it's soft but not melted.

• Mix Ingredients: In a bowl, combine the softened butter with 1 tbsp minced garlic, fresh thyme, rosemary, sage, and lemon zest.

  Tip: No need to add extra salt—the brining process has already seasoned the turkey.

6. Apply the Garlic-Butter Rub

• Loosen the Skin: Gently separate the skin from the breast meat without tearing it.

  Beginner Tip: Start at the neck end and slowly work your fingers between the skin and meat.

• Apply Under the Skin: Spread a generous amount of the garlic-butter mixture under the skin, covering the breast and thighs.

• Rub the Exterior: Lightly coat the outside of the turkey with the remaining butter mixture.

7. Prepare the Baking Tray

• Add Vegetables: Roughly chop onions, carrots, celery, or parsnips and place them at the bottom of your roasting pan. This elevates the turkey and allows heat to circulate.

• Position the Turkey: Place the turkey on top of the vegetable bed.

8. Roast the Turkey

• Cover with Foil: Tightly cover the turkey with aluminum foil to prevent the skin from burning and to lock in moisture.