A flavorful and aromatic roasted turkey recipe, perfect for festive occasions.
Prepare the brine by dissolving the salt and sugar in cold water in a large stockpot.
Ensure the brine is completely cool before adding the turkey to avoid partial cooking.
Submerge the turkey in the brine and refrigerate for 8 hours.
Use a weight to keep the turkey fully submerged in the brine.
Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels.
Drying the turkey thoroughly ensures a crispy skin during roasting.
Preheat the oven to 450°F (230°C).
Ensure the oven is fully preheated before placing the turkey inside for even cooking.
Mix the butter with minced garlic, rosemary, and thyme to create the herb butter.
Soften the butter slightly for easier mixing.
Rub the herb butter under the skin and over the surface of the turkey.
Gently lift the skin without tearing to apply the butter evenly.
Place the turkey on a roasting pan and roast in the oven until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh, about 80-100 minutes.
Rotate the pan halfway through cooking for even browning.
Let the turkey rest for 20 minutes before carving.
Resting allows the juices to redistribute, ensuring moist meat.
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