Ingredients
Method
Brining the Turkey
- Mix 1 cup of salt with enough water in a large container to completely submerge your turkey. Let it soak for 12 to 24 hours, preferably overnight.
Prepping for Roasting
- Preheat your oven to 325°F (165°C).
- Remove the turkey from the brine and rinse it under cold water. Pat it dry with paper towels.
- In a bowl, mix the softened butter, chopped herbs, and minced garlic. Rub this mixture underneath the skin of the turkey.
- Season the outside of the turkey with black pepper and salt.
- Stuff the cavity with quartered onion, lemon, and a couple of herb sprigs.
Roasting
- Arrange the carrots and celery in a roasting pan to create a bed for the turkey.
- Place the turkey breast side up on top of the vegetables and tuck the wing tips under.
- Roast for about 13-15 minutes per pound. A 12-pound turkey will take around 2.5 to 3 hours.
- Use a meat thermometer; the thickest part of the thigh should read at least 165°F (74°C).
- Baste halfway through if desired, and cover loosely with foil if browning too quickly.
Resting and Serving
- Once the turkey reaches the right temperature, take it out and let it rest for at least 20-30 minutes before carving.
- Carve slices onto a family-style platter and serve with side dishes.
Nutrition
Notes
Consider adding a maple glaze for the last half hour of roasting for a touch of sweetness. Variations include using a spice like paprika in the butter mixture. For a vegan option, replace the turkey with a cauliflower head and use an oil-herb rub.