Juicy Oven‑Roasted Turkey with Herb Butter, Dry Brine & Stock Injection
Recipe by Binging with Babish
A step‑by‑step guide to a perfectly moist, flavorful turkey. The skin is separated and rubbed with a sage‑rosemary‑thyme compound butter, the bird is dry‑brined for 24 hours, injected with a rich turkey‑stock‑butter emulsion, then roasted low and finished high for crispy skin. Includes tips for brining, injecting, trussing, and carving.
MediumAmericanServes 12
Printable version with shopping checklist
Source Video
25h 20m
Prep
2h 45m
Cook
3h 22m
Cleanup
31h 27m
Total
Cost Breakdown
Total cost:$28.90
Per serving:$2.41
Critical Success Points
- • Separating the skin without tearing it
- • Applying the dry brine and allowing a full 24‑hour refrigeration
- • Injecting the butter‑stock emulsion evenly
- • Monitoring internal temperatures for both breast and dark meat
- • Resting the bird before carving
Safety Warnings
- • Handle raw poultry with separate cutting boards and wash hands thoroughly.
- • Use a meat thermometer to avoid undercooking; turkey must reach at least 165 °F (74 °C) in the thickest part.
- • When using the injector, ensure the needle is sharp and clean to avoid splatter.
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