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How to Make the Juiciest, Most Flavorful Turkey (Simple Holiday Method)

A foolproof brined and herb-buttered roast turkey with golden, crackling skin — the simple holiday method for the juiciest turkey on your Thanksgiving table.
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Ingredients Method

Ingredients
  

For the Turkey:
  • 1 serving Turkey brine
  • 1 turkey (15-20 lb)
  • 1 onion peeled and quartered
  • 1 lemon quartered
  • 1 apple quartered
  • 1/2 oz fresh poultry blend (rosemary, thyme, sage) chopped
  • Salt and pepper
For the herb butter:
  • 1 cup unsalted butter softened
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6-8 cloves garlic minced
  • 1/2 oz fresh poultry herbs (rosemary, thyme, sage) chopped

Method
 

  1. Defrost the turkey (24hrs for every 5 lbs + 1 extra day for brining).
  2. 24 hours before cooking, remove the gizzards, and brine turkey per brining instructions.
  3. On Day of cooking, remove turkey from brine, and pat dry, allow to rest at room temp for about 1 hr. While turkey is resting, preheat oven to 325F.
  4. Prep herb butter by combining all ingredients and mix together, set aside.
  5. Prep the turkey by seasoning the cavity with salt, pepper, and fresh herbs. Stuff the cavity with the quartered onion, lemon, and apple.
  6. Prep the outside of the turkey by halving the herb butter. Place 1/2 of the herbed butter under the skin/directly onto the breast and sides. With the other 1/2 of herbed butter, melt in the microwave. Using a brush, brush the herbed butter over the outside of the skin over breast, wings, and legs.
  7. Ensure the wings are tucked under the bird and legs tucked into the side.
  8. Cook the turkey for about 15-17 minutes per pounds (unstuffed).
  9. About 2 or so hours into cooking, or until the turkey reaches the perfect golden crust, add a foil tent over top to prevent over- browning. Finish cooking until internal temperature reaches 165F.
  10. Once cooked, move turkey to a large cutting board and cover to allow to rest without cooling off. Let rest for at least 30 minutes before cutting. Enjoy!