This turkey recipe is perfect for any holiday, but especially Thanksgiving. It combines a sweet herb brine with oranges and rosemary then baked to perfection with a garlic herb butter. It is simple and delicious, your guests will be impressed!
Here are the step by step instructions:
FOR THE Brine
One 12-20 lb Nourished With Nature Pasture Raised Turkey
10 cups water
3 cups apple cider
3 oranges peeled
1/3 cup minced garlic
3 sprigs fresh rosemary
5 sprigs fresh thyme
4 bay leaves
1 ½ cup salt
¼ cup whole peppercorns
2 cups brown sugar (or coconut sugar, raw sugar, or honey)
FOR THE Herb Butter
1 ½ stick unsalted butter room temperature
2 Tbsp. minced fresh rosemary
2 Tbsp. minced fresh thyme
2 Tbsp. minced fresh sage
3 Tbsp. orange zest
TO STUFF INSIDE
1 onion, peeled and quartered
1 lemon, quartered
1 apple, quartered
1-2 sprigs fresh rosemary, thyme and sage
Brine Ingredients
Brining Process
Use a fresh turkey or thaw completely before brining.
Brine your turkey for 18-24 hours before roasting.
1. Combine water, apple cider, orange peels, garlic, rosemary sprigs, thyme sprigs, bay leaves, salt, peppercorns and sugar in a large pot and bring to a boil. Turn off the heat immediately, cover, and allow mixture to come to room temperature.
2. Place your thawed turkey in the pot with the brine or use a brining bag, add additional cold water if needed to cover the bird entirely.
3. Allow to brine in the fridge for 18-24 hours before roasting.
Combining brine ingredients
Roasting Process
1. After brining, remove the turkey from the brine and rinse thoroughly under cold water. Then soak your turkey in a pot full of fresh water (you could also use the sink) for 20 minutes. Pat dry. Discard brine. This soaking process will decrease the likelihood of too-salty gravy.
Rinse the bird after brining
2. Preheat the oven to 325 degrees F. Adjust your rack in the oven so the turkey will sit in the center.
3. Stuff the cavity of the bird with apple, lemon, onion and herbs.
4. Truss the bird and place it breast side up on a rack in a large roasting pan.
5. Mix the butter with the herbs and orange zest and using your hands rub the butter mixture all over the turkey, covering every inch of the skin.
Rub it down with herb butter and orange zest for the second half of baking.
6. Cover the turkey tightly with foil.
7. Place in the oven and roast for about 13-15 minutes per pound, or until internal temperature is 170 degrees F.
*Make sure you test several places on the turkey with the thermometer. The meatiest part of the thigh is a good spot, but don’t touch the thermometer to the bone.
8. With 30 minutes remaining remove the foil and continue cooking until skin of the turkey turns golden brown.
9. Remove from the oven and let rest tented with foil until you are ready to carve and serve. Reserve pan juices to make gravy.
Get ready to enjoy the most deliciously moist and nutritious Holiday turkey!
Comment a picture below when your turkey is done!
Recipe adapted from the Pioneer Woman