Roast Turkey with Herb Butter

Name: Roast Turkey with Herb Butter
Prep time: 1 h 50 min
Cook time: 2 h 40 min
Total time: 4 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 14 pounds (6350 g) whole turkey, fully thawed, neck and giblets removed, patted very dry with paper towels; 3½ tablespoons (30 g) Diamond Crystal kosher salt, for the dry brine (use half as much by volume if using Morton kosher salt); 1 cup (2 sticks) (226 g) unsalted butter, softened to room temperature; 2 tablespoons (6 g) fresh sage leaves, finely chopped; 1 tablespoon (3 g) fresh rosemary leaves, finely chopped; 1 tablespoon (3 g) fresh thyme leaves, stripped from the stems; 4 cloves (12 g) garlic cloves, finely grated or minced; 1 tablespoon (6 g) lemon zest, finely grated (from 1 lemon; save the zested lemon for the cavity); 1½ teaspoons (3 g) freshly ground black pepper; ½ teaspoon (3 g) fine sea salt; 1 medium (200 g) yellow onion, peeled and quartered; 1 whole (100 g) zested lemon, halved; 6 sprigs (15 g) fresh thyme and rosemary sprigs, left whole, a mix of thyme and rosemary; 2 cups (480 ml) low-sodium chicken or turkey broth, at room temperature

From the MyKitchenBank Kitchen

A dry-brined 14-pound turkey rubbed under and over the skin with sage, rosemary and thyme butter. A short blast of high heat, then a gentle roast straight from the fridge, gives crisp golden skin and juicy meat, plus flavorful pan juices (boiled before serving) to spoon over the carved slices.

Prep: 1 hr 50 min
Cook: 2 hr 40 min
Wait: 1 days
Total: 1.2 days
Makes: 1 whole turkey (about 12 servings, with some leftovers)

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Ingredients

12 servings

For the turkey
14 pounds (6350 g) whole turkey, fully thawed, neck and giblets removed, patted very dry with paper towels
3½ tablespoons (30 g) Diamond Crystal kosher salt, for the dry brine (use half as much by volume if using Morton kosher salt)
For the herb butter
1 cup (2 sticks) (226 g) unsalted butter, softened to room temperature
2 tablespoons (6 g) fresh sage leaves, finely chopped
1 tablespoon (3 g) fresh rosemary leaves, finely chopped
1 tablespoon (3 g) fresh thyme leaves, stripped from the stems
4 cloves (12 g) garlic cloves, finely grated or minced
1 tablespoon (6 g) lemon zest, finely grated (from 1 lemon; save the zested lemon for the cavity)
1½ teaspoons (3 g) freshly ground black pepper
½ teaspoon (3 g) fine sea salt
For the cavity and pan
1 medium (200 g) yellow onion, peeled and quartered
1 whole (100 g) zested lemon, halved
6 sprigs (15 g) fresh thyme and rosemary sprigs, left whole, a mix of thyme and rosemary
2 cups (480 ml) low-sodium chicken or turkey broth, at room temperature

Equipment (10)

Large roasting pan, about 16x13 inches (40x33 cm), with a rack
Rimmed baking sheet, 18x13 inches (46x33 cm), with a wire rack that fits inside it, for dry-brining
Instant-read thermometer
Kitchen twine
Paper towels
Small bowl and fork
Aluminum foil
Carving board and sharp carving knife
Small saucepan for boiling the pan juices
Fine-mesh strainer and a jug

Steps

Before you start

Thaw a frozen turkey completely in the refrigerator, allowing about 24 hours per 4-5 lb (1.8-2.3 kg). A 14-lb bird needs 3-4 days, so start early.
The turkey dry-brines uncovered in the fridge for 24 hours, so start the day before you plan to serve. Roasting takes about 2 hours 40 minutes, plus a 30-minute rest.
Clear the lowest fridge shelf for the turkey, away from ready-to-eat foods, so raw juices cannot drip onto anything. Soften the butter at room temperature for about 1 hour before making the herb butter (the butter, not the turkey).
Roast the turkey straight from the fridge. Have the pan, broth, aromatics and twine ready first so the turkey is out of the fridge for no more than 30 minutes before it goes into the oven.
Use an instant-read thermometer. Times are a guide; temperature tells you when the turkey is done. Wash hands, board, knives and anything else that touches raw turkey with hot soapy water.

1
Dry-brine the turkey
- Set a wire rack in a rimmed baking sheet.
- Pat the turkey thoroughly dry inside and out with paper towels and place it breast-side up on the rack.
- Sprinkle the brine salt evenly over the whole bird: about 1 tablespoon inside the cavity, and the rest over the breast, legs, thighs and back (lift the bird to salt the underside).
- Place the baking sheet on the lowest shelf of the fridge, uncovered, away from ready-to-eat foods, so the sheet catches any drips.
- Refrigerate for 24 hours.
- Wash your hands, and anything the raw turkey touched, with hot soapy water.
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Ready when: Skin looks dry, taut and slightly translucent; do not rinse
Tip: Do not rinse or add more salt later. Rinsing spreads raw juices around the sink.
2
Make the herb butter
- In a small bowl, mash the softened butter with the sage, rosemary, thyme leaves, garlic, lemon zest, pepper and sea salt using a fork until evenly combined and spreadable.
- Do this while the turkey is still in the fridge.
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Ready when: Butter is uniformly speckled with herbs and spreads easily
Tip: If the butter is too firm to mash, microwave it for 5 seconds. It should be soft, not melted.
3
Set up pan and preheatOven 425°F / 220°C
- With the turkey still in the fridge, position an oven rack in the lowest position and preheat the oven to 425°F (220°C).
- Set the rack in the roasting pan and pour in the broth.
- Have the quartered onion, lemon halves, herb sprigs and kitchen twine within reach, and clear space on the counter for the pan.
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Ready when: Oven has reached 425°F (220°C) before the turkey comes out of the fridge
Tip: Check that the pan fits in the oven with room above the turkey before you start.
4
Butter and truss turkey
- Remove the turkey from the fridge and work quickly; it should be back out of the fridge and in the oven within 30 minutes.
- Starting at the cavity edge, gently slide your fingers between the skin and breast meat to loosen it without tearing; loosen over the thighs too.
- Spread about two-thirds of the herb butter on the meat under the skin, then rub the rest over the outside of the skin, including legs and wings.
- Discard any butter left in the bowl, since it has touched raw poultry.
- Fill the cavity loosely with the onion, lemon halves and herb sprigs.
- Tie the drumsticks together with twine, tuck the wing tips behind the back, and set the turkey breast-side up on the rack in the roasting pan.
- Wash your hands, the bowl and utensils with hot soapy water.
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Ready when: Breast skin lies over a continuous layer of herb butter with no bare patches; legs tied and bird sits stable on the rack
Tip: Use fingers, not nails, to avoid tearing the skin. Keep the cavity loose so heat can circulate.
5
Roast at high heatOven 425°F / 220°C
- Place the pan in the oven with the legs facing the back.
- Roast at 425°F (220°C) for 30 minutes to start browning the skin.
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Ready when: Skin begins to turn light golden
6
Lower heat and roastOven 325°F / 165°C
- Reduce the oven to 325°F (165°C).
- Loosely tent the breast with foil if it is already deeply golden.
- Roast about 2 hours 10 minutes more, rotating the pan once halfway.
- Do not baste with the raw pan juices.
- Start checking the temperature after 1 hour 30 minutes.
- Add a few tablespoons of water to the pan if the juices evaporate and begin to scorch.
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Ready when: Skin is deep golden brown and the thermometer is nearing 160°F (71°C) in the breast
Tip: Open the oven door as little as possible; each opening drops the temperature.
7
Check the temperatureOven 325°F / 165°C
- Insert an instant-read thermometer into the thickest part of the breast and the thickest part of the thigh, without touching bone.
- Take the turkey out only when the breast reads at least 165°F (74°C) and the thigh reads at least 175°F (79°C).
- If either is lower, return it to the 325°F (165°C) oven and re-check every 15 minutes.
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Ready when: Breast at least 165°F (74°C); thigh at least 175°F (79°C)
Tip: Check a few spots in each area and use the lowest reading.
8
Rest and re-check
- Carefully transfer the turkey on its rack to a carving board or large tray.
- Tent loosely with foil and rest for 30 minutes.
- After resting, re-check the breast, thigh and the joint where the thigh meets the body: every reading must be at least 165°F (74°C).
- If any is lower, return the turkey to the oven until it reaches that temperature.
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Ready when: All checked spots read 165°F (74°C) or higher
Tip: Do not skip the rest. Carving too soon lets the juices run out onto the board.
9
Boil the pan juices
- Strain the pan juices through a fine-mesh strainer into a small saucepan and skim off the fat.
- Bring to a full rolling boil over medium-high heat and boil for at least 1 minute.
- Keep warm.
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Ready when: Juices bubble across the whole surface for a full minute
Tip: Pan juices touched raw turkey, so always boil them before serving or using them for gravy.
10
Carve and serve
- Discard the cavity aromatics and twine.
- Cut off the legs and separate drumsticks from thighs.
- Remove each breast half by slicing along the breastbone, then cut across the grain into ¼-inch (6 mm) slices.
- Remove the wings.
- Arrange on a platter and spoon the boiled pan juices over.
- Wash the board, knife and your hands with hot soapy water afterward.
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Ready when: Meat is juicy and white, with no pink near the bone
Tip: Slice the breast across the grain for the most tender slices.

Good to know

Tips

A 14-lb turkey is ideal for this method; for a larger bird, add about 12-15 minutes per extra pound and rely on the thermometer.
Pat the skin dry again just before buttering if any moisture has appeared; dry skin crisps best.
If the breast browns too fast, tent it loosely with foil but remove the foil for the last 20 minutes to re-crisp.
For gravy, whisk 3 tablespoons flour into 3 tablespoons fat, then add the strained pan juices and simmer until thickened, boiling for at least 1 minute.

Make ahead

"The herb butter can be made up to 3 days ahead and refrigerated (soften before using) or frozen for 1 month. The turkey can be dry-brined for up to 48 hours on the lowest fridge shelf, uncovered, on a rimmed sheet to catch drips. Discard any butter that has touched raw turkey."

Storage & reheating

"Refrigerate carved turkey and boiled juices in airtight containers within 2 hours of cooking for up to 4 days. Freeze for up to 3 months. Reheat covered slices in a 325°F (165°C) oven with a splash of broth or boiled pan juices for 15-20 minutes until steaming hot (165°F/74°C). Do not leave at room temperature more than 2 hours."

Substitutions

unsalted butter → salted butter. Omit the fine sea salt in the herb butter.
fresh sage leaves → 1 tablespoon dried sage. Use about one-third of the volume of dried herbs; fresh herbs have better flavor.
low-sodium chicken or turkey broth → water or dry white wine. Use half wine and half water for added depth; juices will be less rich.
Diamond Crystal kosher salt → Morton kosher salt. Use about half the volume (about 5 teaspoons) since the crystals are denser.