Scared of roasting a WHOLE turkey? I get it–I’ve been there too! But this herb roasted turkey recipe makes a a flavorful, juicy turkey that’s perfect for Thanksgiving or any day.
This post is sponsored by Café. Thank you for continuing to support the brands that help make Broma possible.
Herb Roasted Turkey
With Thanksgiving less than a week away (EEK. I KNOW), I have one thing on my mind: turkey. Duh. This year Alex and I are hosting our first Thanksgiving and I am NERVOUS. I used to wonder why everyone stressed out so much over Thanksgiving–particularly the turkey, but I have to say I get it now. But luckily for you, I’ve been testing out Thanksgiving turkey recipes for the past few months because I’m a perfectionist.
And you guys here she is!! The most beautiful turkey in all her lovely juicy, golden, buttered glory. So let’s make this herb roasted turkey together!
How to brine a turkey
How the heck do you brine a whole turkey? What does a brine even do? No, these aren’t stupid questions at all! Cooking a turkey can feel like a big undertaking, but we have all the tips and tricks for you. A brine usually consists of salt, aromatics (herbs, lemons, oranges, etc.), and a liquid (either water or a broth). Think of it like a salty marinade. The salt will help to keep your turkey super moist and lock in the flavor.
Combine all the ingredients for your brine in a pot or vessel that can comfortably hold your turkey and the brine.
Place your defrosted turkey into the brine.
Refrigerate in the brine for 24 to 48 hours.
Remove from the brine when ready to cook!
Et voila! Your turkey is ready for the oven!
Tips for making a super juicy Thanksgiving turkey
Follow these steps and you’re ensured a perfectly cooked, moist thanksgiving turkey.
Make sure your turkey is completely thawed out. Frozen turkeys can take up to 3 days to thaw out in the fridge! I didn’t know this until recently, so you can learn from my mistakes.
Brine it. You don’t have to brine your turkey thanks to Café’s turkey mode, but if you have the time for it, we highly recommend it!
Use a good roasting pan. It’s recommended that you use a roasting pan and rack or a broil pan with a grid so the turkey can sit above any drippings released during cooking.
Go heavy on the herbed butter. Turkey Mode will produce a beautiful turkey without any extra seasonings and fat, but if you want to take your turkey to the next level, rub it all over with fresh herbs and butter!
Don’t overcook it. Luckily our Café electric range has a probe built right into the oven which will alert you when your turkey is done! Just make sure you keep an eye on the turkey for any over-browning.
How to time everything right for Thanksgiving?
We love our Café Electric Range because it has two ovens which means you can juggle your thanksgiving feast with ease. You can easily cook or reheat a few other dishes in the bottom oven with the turkey, while cooking potatoes or vegetables at a total different temperature in the top oven. If you’re trying to plan out your cooking timeline, here’s a rough estimate for how long different size turkeys should take to cook!
10 to 12 pound turkey: Should take 2 ¼ to 2 ¾ hours
12 to 14 pound turkey: Should take 2 ¾ to 3 hours
15 to 18 pound turkey: Should take 3 ¼ to 4 hours
18 to 20 pound turkey: Should take 4 to 4 ¼ hours
20 to 22 pound turkey: Should take 4 ¼ to 4 ¾ hours
For more tips on how to use Turkey Mode, head on over to the Cafè Appliances website!
1/4cup fresh chopped herbs (we used sage, rosemary and thyme)
5 whole cloves garlic
4 lemons, sliced in half
Position a rack in the bottom of your oven and preheat to 375°F.
Remove your turkey from the brine and remove any giblets from the cavity and either throw them away or put them aside for making gravy later!
Place the turkey onto the rack of a roasting pan and pat it all over with paper towels to remove any moisture. This will help the butter stick better.
Mix the freshly chopped herbs, salt and pepper with the butter to make an herbed butter.
Use your hand to rub the butter under the skin and all over the turkey. It dooesn’t have to be perfect, but try to cover the turkey evenly.
Stuff the cavity of the turkey with the lemons and garlic and tie the legs together with twine.
Place the roasting pan on the bottom shelf of your oven and insert the temperature probe into the thickest part of the breast and set the temperature reading for 165°F.
Roast the turkey until it reaches 165°F, every 30 minutes or so using a baster or pastry brush to bring the juices that drip down back to the top of the turkey. If any parts start to get too brown, cover with tin foil.
Once the turkey has reached the desired temperature (for a 13 pound turkey this took about 3 hours), remove from the oven and let rest for 20 minutes before carving!
Keywords: herb roasted turkey, thanksgiving
If your turkey is not already brined (it should say on the packaging!), we recommend brining it for 24 hours before cooking.
A fully cooked, uncarved turkey will remain at a good serving temperature for quite a while after it’s removed from the oven—and it will be easier to carve if it’s cooled a bit. So, don’t stress it if your turkey is finished before other dishes are ready.