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The Perfect Roasted Turkey

Looking for the perfect roasted turkey recipe to impress your guests? Look no further! This recipe will guide you through the steps to create a juicy and flavorful turkey that will be the centerpiece of your holiday meal.
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The Story

This recipe uses a classic brining technique to infuse the turkey with flavor and keep it moist during roasting. The turkey is then rubbed with a mixture of herbs and butter for added flavor and roasted to golden perfection.


1 12-14 pound turkey, giblets removed
1 cup kosher salt
1 cup brown sugar
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
1/2 cup unsalted butter, at room temperature
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
Salt and pepper to taste
12 Servings

Prep Time:

24 Hrs 0 Mins

Cook Time:

4 Hrs 0 Mins

Total TIme:

0 Hrs 0 Mins



In a large pot, dissolve 1 cup of kosher salt and 1 cup of brown sugar in 1 gallon of water over medium-high heat. Add 2 bay leaves, 2 sprigs of thyme, and 2 sprigs of rosemary. Remove from heat and let cool to room temperature.


Place the turkey in a large brining bag and pour the cooled brine over the turkey. Seal the bag and refrigerate for 24 hours.


Preheat the oven to 350°F. Remove the turkey from the brine and pat dry with paper towels.


In a small bowl, mix the softened butter with chopped parsley, sage, and thyme. Season with salt and pepper.


Carefully separate the turkey skin from the breast and legs with your fingers. Rub the herb butter under the skin, making sure to cover as much of the meat as possible.


Season the outside of the turkey with salt and pepper. Tie the legs together with kitchen twine and tuck the wings under the body.


Place the turkey in a roasting pan and roast for 15-20 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F.


Let the turkey rest for at least 20 minutes before carving.

Tips for this recipe

To ensure even cooking, consider using a roasting rack to elevate the turkey off the bottom of the pan. This will help to promote air circulation and prevent the bottom of the turkey from getting too dark.

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