Juicy Oven-Roasted Turkey with Herb Butter, Dry Brine & Stock Injection

Ingredients

• 12 lb Whole turkey, thawed (remove neck and giblets; pat dry)
• 8 oz Unsalted butter (room temperature for compound butter)
• 2 tbsp Fresh sage (finely chopped)
• 2 tbsp Fresh rosemary (finely chopped)
• 2 tbsp Fresh thyme (finely chopped)
• 1 tbsp Kosher salt (for seasoning butter)
• 1 tsp Freshly ground black pepper (for butter seasoning)
• 0.5 cup Kosher salt (dry brine) (coarse, for dry brine)
• 1 tsp Baking powder (helps skin crisp)
• 1 cup Concentrated turkey stock (reduced from 2 quarts; homemade or store‑bought)
• 1 cup Unsalted butter (for injection) (melted, then cooled slightly)
• 1 whole Large onion (roughly chopped, placed in roasting pan)
• 1 head Garlic (cloves separated, unpeeled)
• 2 medium Carrots (chopped)
• 2 stalks Celery ribs (chopped)

Instructions

1. Make herb compound butter

   In a mixing bowl combine 8 oz softened unsalted butter, 2 Tbsp each of chopped sage, rosemary, and thyme, 1 Tbsp kosher salt, and 1 tsp freshly ground black pepper. Whisk until smooth and homogenous.

   Time: PT5M

2. Separate skin and rub butter under it

   Place the turkey on a clean surface. Using your fingers, gently slide the skin away from the breast meat, creating pockets without tearing the skin. Spoon small portions of the compound butter into the pockets and massage it into the meat. Rub any remaining butter over the skin surface.

   Time: PT10M

3. Prepare dry‑brine mixture

   In a small bowl combine ½ cup kosher salt with 1 tsp baking powder. Stir to disperse evenly.

   Time: PT5M

4. Apply dry brine

   Pat the turkey completely dry with paper towels. Generously rub the salt‑baking‑powder mixture over the entire exterior of the bird, making sure to get into the cavity and under the wings.

   Time: PT5M

5. Refrigerate uncovered

   Place the brined turkey on a rack set over a rimmed baking sheet and leave uncovered in the refrigerator for 24 hours. This allows the skin to dry and the brine to penetrate.

   Time: PT24H

   Temperature: 4°C

6. Make injection liquid

   While the turkey is brining, melt 1 cup unsalted butter and let it cool slightly. Whisk together the melted butter with 1 cup concentrated turkey stock until smooth.

   Time: PT5M

7. Inject butter‑stock emulsion

   Load the mixture into a meat injector. Insert the needle into several spots of both white and dark meat, injecting about 1 tsp per spot until the turkey feels slightly plump. Distribute evenly.

   Time: PT5M

8. Truss the bird

   Tie the legs together with kitchen twine and tuck the wing tips under the body to promote even cooking.

   Time: PT5M

9. Preheat oven

   Set the oven to 325 °F (163 °C) and allow it to fully preheat.

   Time: PT10M

   Temperature: 325°F

10. Prepare roasting pan

    Line the bottom of a large roasting pan with aluminum foil. Scatter the roughly chopped onion, whole garlic head (cloves separated, unpeeled), chopped carrots, and celery ribs over the foil.

    Time: PT5M

11. Place turkey in pan and tent

    Set a roasting rack on top of the vegetables and place the turkey breast‑side up on the rack. Loosely tent the bird with another sheet of foil (shiny side out).

    Time: PT5M

12. Roast low and slow

    Roast the turkey at 325 °F for about 2 hours, or until a meat thermometer inserted into the thickest part of the breast reads 150 °F (65 °C).

    Time: PT2H

    Temperature: 325°F

13. Crisp the skin

    Remove the foil tent, increase oven temperature to 450 °F (232 °C) (convection preferred), and continue roasting for 15‑45 minutes until the breast reaches 155 °F (68 °C) and the dark meat reaches 175 °F (79 °C).

    Time: PT30M

    Temperature: 450°F

14. Rest the turkey

    Transfer the turkey to a cutting board and let it rest uncovered for 20‑30 minutes. This allows juices to redistribute and the skin to stay crisp.

    Time: PT25M

15. Carve and serve

    Remove the twine, carve the breast slices against the grain, then slice the legs and thighs. Serve with the pan drippings (skimmed) or make gravy.

    Time: PT10M

Nutrition Facts

Calories

750

Protein

60 g

Carbohydrates

5 g

Fat

45 g

Fiber

0 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine (use unsalted)
• Instead of Fresh sage: Dried sage (1 tsp)
• Instead of Fresh rosemary: Dried rosemary (1 tsp)
• Instead of Fresh thyme: Dried thyme (1 tsp)
• Instead of Kosher salt: Sea salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Kosher salt (dry brine): Sea salt
• Instead of Baking powder: Cornstarch (1 tsp)
• Instead of Concentrated turkey stock: Chicken stock
• Instead of Unsalted butter (for injection): Clarified butter
• Instead of Large onion: Leeks
• Instead of Carrots: Parsnips
• Instead of Celery ribs: Fennel stalks

Equipment Needed

• Large mixing bowl
• Whisk or fork
• Sharp kitchen shears (optional)
• Meat injector (large syringe)
• Roasting pan with rack
• Aluminum foil
• Oven thermometer (optional)
• Kitchen twine
• Carving knife and fork
• Meat thermometer (instant‑read)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• For extra flavor, add a quartered onion and half a lemon inside the cavity; they don’t need to reach serving temperature.
• Poke the skin in a few spots with a cocktail pick to help render fat more evenly.
• After resting, skim the fat from the pan drippings and use the concentrated stock for a rich gravy.

Troubleshooting

Storage

Refrigerator: Store leftover turkey in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freezer‑safe bag; freeze for up to 3 months.

Room temperature: Do not store cooked turkey at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the herb butter up to 2 days ahead and keep refrigerated.
• Dry‑brine the turkey a day before cooking; it can stay in the fridge up to 48 hours.
• The injection liquid can be made ahead and stored in the fridge for 24 hours.