Imagine serving a turkey so incredibly tender and bursting with herb-infused flavor that your guests will be talking about it for years to come. This Brined Herb Crusted Turkey isn't just another holiday main course—it's a culinary masterpiece that transforms an ordinary bird into a show-stopping centerpiece. By using a carefully crafted brining process and a luxurious herb crust, you'll elevate your turkey from simply good to absolutely extraordinary, ensuring every bite is moist, seasoned to perfection, and guaranteed to impress.
Prep Time: 24 hrs
Cook Time: 3 hrs
Total Time: 27 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 4 quarts water
- 2 tbsp rosemary, chopped
- 2 tbsp thyme, chopped
- 1 tbsp sage, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: 1 cup flour for gravy
Instructions
- Prepare the brine by combining kosher salt, brown sugar, and water in a large container. Stir until salt and sugar completely dissolve.
- Remove giblets and neck from turkey cavity. Rinse turkey thoroughly inside and out with cold water.
- Submerge turkey completely in prepared brine solution. Cover and refrigerate for 18-24 hours to allow flavors to penetrate.
- Remove turkey from brine 1 hour before cooking. Pat dry thoroughly with paper towels to ensure crispy skin.
- Preheat oven to 325°F (165°C). Position oven rack in lowest position.
- Mix chopped rosemary, thyme, and sage together. Gently separate turkey skin from meat and rub herb mixture directly onto breast and leg meat.
- Brush entire turkey exterior with olive oil. Season generously with additional salt and pepper.
- Place turkey breast-side up on roasting rack inside large roasting pan. Cover breast loosely with aluminum foil to prevent over-browning.
- Roast turkey approximately 15 minutes per pound, or until internal temperature reaches 165°F (74°C) in thickest part of thigh.
- Remove turkey from oven. Let rest 30-45 minutes before carving to allow juices to redistribute.
- For gravy, pour pan drippings into saucepan. Whisk in flour gradually to create smooth sauce. Cook over medium heat until thickened.
- Carve turkey and serve with fresh herb gravy. Garnish with additional fresh herbs if desired.
Tips
- Brining Secrets: Use cold water and ensure the turkey is completely submerged during the 18-24 hour brining process. This guarantees maximum flavor penetration and moisture.
- Skin Preparation: Pat the turkey extremely dry before roasting. This critical step ensures a crispy, golden-brown exterior that looks as incredible as it tastes.
- Herb Application Technique: Gently separate the skin from the meat to rub herbs directly onto the flesh, creating deeper flavor infusion.
- Temperature Precision: Always use a meat thermometer to check internal temperature. The 165°F (74°C) mark is crucial for food safety and perfect doneness.
- Resting is Essential: Allow the turkey to rest 30-45 minutes after cooking. This redistributes juices, making each slice incredibly succulent.
- Gravy Tip: Whisk flour gradually into pan drippings to prevent lumps and create a smooth, rich gravy.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
