Herb Infused Butter Turkey

Turkey can often be dry and bland if done incorrectly. But if you do it right, it is one of the most delicious dishes you can serve for dinner.

This year I wanted to make some turkey, but I knew that it would take a couple of days to prepare. I normally buy a frozen one and let it defrost in the fridge for 2-3 days before I brine it. Brining will take another 2-3 days. Take this into account if you want to have turkey for holiday dinners.

Begin by defrosting your turkey and getting it prepared for brining. You will need a large pot big enough for the entire turkey to be submerged. If you don’t have a pot big enough, you can cover the exposed turkey with some plastic wrap or parchment paper. This will help it from drying out in the fridge.

To make your brine you will need to mix your salt water. It is a ratio of 8 cups water to 1/4 cup salt. I love adding earthy rosemary to the brine. This brings out the flavours of the turkey. Mix the water the with salt and then pour it over the turkey. Add the springs of rosemary or substitute fresh rosemary with a couple tablespoons of dried. Leave the turkey for 2-3 days to ensure that the brine gets right into the meat.

When you are ready to cook the turkey, prepare the herb butter. You will need 1/2 cup softened butter and a couple tablespoons of thyme. I love having a lot of thyme to my turkey.

Pull the turkey from the brine and dry it off with a paper towel. You don’t want the turkey to be wet. Making it dry will help crisp up the skin. Carefully separate the skin from the breast meat. This will create a pocket for the butter. Add a generous amount of butter to both pockets around the breast meat. Generously slather the rest of the turkey with the rest of the butter.

Preheat oven to 325 C.

Cook the turkey according to this chart.

  • 4 to 8 pounds (breast only): 1 1/2 to 3 1/4 hours
  • 8 to 12 pounds: 2 3/4 to 3 hours
  • 12 to 14 pounds: 3 to 3 3/4 hours
  • 14 to 18 pounds: 3 3/4 to 4 1/4 hours
  • 18 to 20 pounds: 4 1/4 to 4 1/2 hours
  • 20 to 24 pounds: 4 1/2 to 5 hours

When the turkey is ready, pull it out of the oven and let it sit for 15-20 minutes before carving. Enjoy 🙂

Ingredients – Turkey Brine

  • 8 cups of water
  • 1/4 cup salt
  • 2 Springs of Rosemary or 2 tablespoons dried Rosemary

Directions

  1. In a large pot, add the defrosted turkey. In a separate container, mix 8 cups of water and 1/4 cup salt. Slowly pour the salt water over the turkey until it is completely submerged. If your pot is not large enough, cover the exposed turkey with some paper towel and plastic wrap or some parchment paper. This will help cover the turkey and prevent it from drying out.
  2. Add the springs of rosemary to the pot.
  3. Leave the turkey in the fridge for 2-3 days. This will make your turkey nice and juicy.

Ingredients – Herb Butter

  • 1/2 cup of softened butter
  • lots of thyme

Directions

  1. Mix the thyme into the butter.
  2. Remove the turkey from the brine and pat dry.
  3. Carefully separate the skin from the breast meat. This will create a pocket for the butter.
  4. Add a generous amount of butter to both pockets around the breast meat.
  5. Generously slather the rest of the turkey with the rest of the butter.
  6. Preheat oven to 325 C.
  7. Cook the turkey according to this chart
    • 4 to 8 pounds (breast only): 1 1/2 to 3 1/4 hours
    • 8 to 12 pounds: 2 3/4 to 3 hours
    • 12 to 14 pounds: 3 to 3 3/4 hours
    • 14 to 18 pounds: 3 3/4 to 4 1/4 hours
    • 18 to 20 pounds: 4 1/4 to 4 1/2 hours
    • 20 to 24 pounds: 4 1/2 to 5 hours
  8. Enjoy!

If you liked this recipe, make sure to check out the rest of the recipes of this blog.

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