Juicy and Flavorful Turkey

200 mins
Serves 1
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Directions

  1. 1Prepare the brine by slicing two oranges and adding them to a pot.
  2. 2Prepare the brine by slicing two oranges and adding them to a pot.
  3. 3Prepare the brine by slicing two oranges and adding them to a pot.
  4. 4Peel and quarter two onions and add them to the pot.
  5. 5Peel and quarter two onions and add them to the pot.
  6. 6Peel and quarter two onions and add them to the pot.
  7. 7Add a bunch of garlic cloves to the pot.
  8. 8Add a bunch of garlic cloves to the pot.
  9. 9Add a bunch of garlic cloves to the pot.
  10. 10Add a good amount of sage to the pot.
  11. 11Add a good amount of sage to the pot.
  12. 12Add a good amount of sage to the pot.
  13. 13Add rosemary to the pot.
  14. 14Add rosemary to the pot.
  15. 15Add rosemary to the pot.
  16. 16Add thyme and oregano to the pot.
  17. 17Add thyme and oregano to the pot.
  18. 18Add thyme and oregano to the pot.
  19. 19Add 3-4 bay leaves to the pot.
  20. 20Add 3-4 bay leaves to the pot.
  21. 21Add 3-4 bay leaves to the pot.
  22. 22Add a handful of black peppercorns to the pot.
  23. 23Add a handful of black peppercorns to the pot.
  24. 24Add a handful of black peppercorns to the pot.
  25. 25Add 1/4 cup of brown sugar to the pot.
  26. 26Add 1/4 cup of brown sugar to the pot.
  27. 27Add 1/4 cup of brown sugar to the pot.
  28. 28Add 1/4 cup of honey to the pot.
  29. 29Add 1/4 cup of honey to the pot.
  30. 30Add 1/4 cup of honey to the pot.
  31. 31Add 1 cup of kosher salt to the pot.
  32. 32Add 1 cup of kosher salt to the pot.
  33. 33Add 1 cup of kosher salt to the pot.
  34. 34Add 8 cups of water to the pot and mix.
  35. 35Add 8 cups of water to the pot and mix.
  36. 36Add 8 cups of water to the pot and mix.
  37. 37Place the pot on the stove and bring it to a boil for about 2 minutes.
  38. 38Place the pot on the stove and bring it to a boil for about 2 minutes.
  39. 39Place the pot on the stove and bring it to a boil for about 2 minutes.
  40. 40Cool down the brine by adding 12 cups of ice water.
  41. 41Cool down the brine by adding 12 cups of ice water.
  42. 42Cool down the brine by adding 12 cups of ice water.
  43. 43Remove the neck and organs from the turkey.
  44. 44Remove the neck and organs from the turkey.
  45. 45Remove the neck and organs from the turkey.
  46. 46Place the turkey in the pot or bag with the cooled brine.
  47. 47Place the turkey in the pot or bag with the cooled brine.
  48. 48Place the turkey in the pot or bag with the cooled brine.
  49. 49Cover the pot and refrigerate for at least 12 hours.
  50. 50Cover the pot and refrigerate for at least 12 hours.
  51. 51Cover the pot and refrigerate for at least 12 hours.
  52. 52Remove the turkey from the brine and place it on a sheet tray with a wire rack.
  53. 53Remove the turkey from the brine and place it on a sheet tray with a wire rack.
  54. 54Remove the turkey from the brine and place it on a sheet tray with a wire rack.
  55. 55Pat the turkey as dry as possible with paper towels.
  56. 56Pat the turkey as dry as possible with paper towels.
  57. 57Pat the turkey as dry as possible with paper towels.
  58. 58In a blender, combine two sticks of softened butter, 1/4 cup of olive oil, the zest and juice of one lemon, a bunch of chives, a bunch of rosemary (stem removed), a bunch of thyme and oregano (stem removed), a handful of garlic, and salt and pepper.
  59. 59In a blender, combine two sticks of softened butter, 1/4 cup of olive oil, the zest and juice of one lemon, a bunch of chives, a bunch of rosemary (stem removed), a bunch of thyme and oregano (stem removed), a handful of garlic, and salt and pepper.
  60. 60In a blender, combine two sticks of softened butter, 1/4 cup of olive oil, the zest and juice of one lemon, a bunch of chives, a bunch of rosemary (stem removed), a bunch of thyme and oregano (stem removed), a handful of garlic, and salt and pepper.
  61. 61Blend until smooth.
  62. 62Blend until smooth.
  63. 63Blend until smooth.
  64. 64Melt one stick of butter in a bowl.
  65. 65Melt one stick of butter in a bowl.
  66. 66Melt one stick of butter in a bowl.
  67. 67Add salt, pepper, onion powder, garlic powder, ground thyme, and smoked paprika to the melted butter and mix.
  68. 68Add salt, pepper, onion powder, garlic powder, ground thyme, and smoked paprika to the melted butter and mix.
  69. 69Add salt, pepper, onion powder, garlic powder, ground thyme, and smoked paprika to the melted butter and mix.
  70. 70Inject the turkey breast and legs with the seasoned melted butter.
  71. 71Inject the turkey breast and legs with the seasoned melted butter.
  72. 72Inject the turkey breast and legs with the seasoned melted butter.
  73. 73Prepare a roasting pan with carrots, onions, and celery at the bottom.
  74. 74Prepare a roasting pan with carrots, onions, and celery at the bottom.
  75. 75Prepare a roasting pan with carrots, onions, and celery at the bottom.
  76. 76Transfer the turkey to the roasting pan.
  77. 77Transfer the turkey to the roasting pan.
  78. 78Transfer the turkey to the roasting pan.
  79. 79Separate the skin and meat of the turkey and add some of the blended butter mixture underneath the skin.
  80. 80Separate the skin and meat of the turkey and add some of the blended butter mixture underneath the skin.
  81. 81Separate the skin and meat of the turkey and add some of the blended butter mixture underneath the skin.
  82. 82Spread the remaining blended butter mixture all over the turkey, ending breast side up.
  83. 83Spread the remaining blended butter mixture all over the turkey, ending breast side up.
  84. 84Spread the remaining blended butter mixture all over the turkey, ending breast side up.
  85. 85Stuff the turkey cavity with herbs (like parsley), garlic, onion, and one lemon.
  86. 86Stuff the turkey cavity with herbs (like parsley), garlic, onion, and one lemon.
  87. 87Stuff the turkey cavity with herbs (like parsley), garlic, onion, and one lemon.
  88. 88Tie the turkey legs together with twine.
  89. 89Tie the turkey legs together with twine.
  90. 90Tie the turkey legs together with twine.
  91. 91Add enough chicken stock to the bottom of the pan to cover it.
  92. 92Add enough chicken stock to the bottom of the pan to cover it.
  93. 93Add enough chicken stock to the bottom of the pan to cover it.
  94. 94Roast in the oven at 3300F (1650C) for about 3 hours, depending on the turkey's size (15 minutes per pound for a 14-pound turkey).
  95. 95Roast in the oven at 3300F (1650C) for about 3 hours, depending on the turkey's size (15 minutes per pound for a 14-pound turkey).
  96. 96Roast in the oven at 3300F (1650C) for about 3 hours, depending on the turkey's size (15 minutes per pound for a 14-pound turkey).
  97. 97Baste and inject the turkey with the pan juices every 30 minutes during roasting.
  98. 98Baste and inject the turkey with the pan juices every 30 minutes during roasting.
  99. 99Baste and inject the turkey with the pan juices every 30 minutes during roasting.
  100. 100Cover the wings with aluminum foil halfway through cooking to prevent burning.
  101. 101Cover the wings with aluminum foil halfway through cooking to prevent burning.
  102. 102Cover the wings with aluminum foil halfway through cooking to prevent burning.
  103. 103Check the internal temperature of the breast with a meat thermometer; remove at 1600F (710C) for carry-over cooking to 1650F (740C).
  104. 104Check the internal temperature of the breast with a meat thermometer; remove at 1600F (710C) for carry-over cooking to 1650F (740C).
  105. 105Check the internal temperature of the breast with a meat thermometer; remove at 1600F (710C) for carry-over cooking to 1650F (740C).
  106. 106Cover the turkey with aluminum foil and let it rest for about 20 minutes to allow the juices to soak up.
  107. 107Cover the turkey with aluminum foil and let it rest for about 20 minutes to allow the juices to soak up.
  108. 108Cover the turkey with aluminum foil and let it rest for about 20 minutes to allow the juices to soak up.
  109. 109Slice the turkey breast and legs.
  110. 110Slice the turkey breast and legs.
  111. 111Slice the turkey breast and legs.

Ingredients

  • 2 oranges
  • 2 oranges
  • 2 oranges
  • 2 onions
  • 2 onions
  • 2 onions
  • 1 bunch garlic cloves
  • 1 bunch garlic cloves
  • 1 bunch garlic cloves
  • 1 amount sage
  • 1 amount sage
  • 1 amount sage
  • 1 rosemary
  • 1 rosemary
  • 1 rosemary
  • 1 thyme
  • 1 thyme
  • 1 thyme
  • 1 oregano
  • 1 oregano
  • 1 oregano
  • 3 to 4 bay leaves
  • 3 to 4 bay leaves
  • 3 to 4 bay leaves
  • 1 handful black peppercorns
  • 1 handful black peppercorns
  • 1 handful black peppercorns
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup honey
  • 1 cup kosher salt
  • 1 cup kosher salt
  • 1 cup kosher salt
  • 8 cups water
  • 8 cups water
  • 8 cups water
  • 12 cups ice water
  • 12 cups ice water
  • 12 cups ice water
  • 1 turkey
  • 1 turkey
  • 1 turkey
  • 2 sticks softened butter
  • 2 sticks softened butter
  • 2 sticks softened butter
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 bunch chives
  • 1 bunch chives
  • 1 bunch chives
  • 1 bunch rosemary
  • 1 bunch rosemary
  • 1 bunch rosemary
  • 1 bunch thyme
  • 1 bunch thyme
  • 1 bunch thyme
  • 1 bunch oregano
  • 1 bunch oregano
  • 1 bunch oregano
  • 1 handful garlic
  • 1 handful garlic
  • 1 handful garlic
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 stick melted butter
  • 1 stick melted butter
  • 1 stick melted butter
  • 1 onion powder
  • 1 onion powder
  • 1 onion powder
  • 1 garlic powder
  • 1 garlic powder
  • 1 garlic powder
  • 1 ground thyme
  • 1 ground thyme
  • 1 ground thyme
  • 1 smoked paprika
  • 1 smoked paprika
  • 1 smoked paprika
  • 1 carrots
  • 1 carrots
  • 1 carrots
  • 1 celery
  • 1 celery
  • 1 celery
  • 1 chicken stock
  • 1 chicken stock
  • 1 chicken stock
  • 1 parsley
  • 1 parsley
  • 1 parsley
  • 1 lemon
  • 1 lemon
  • 1 lemon

Equipment

potcutting boardknifeblendermeat injectorroasting pansheet traywire rackaluminum foilmeat thermometer

Tips

  • Do not skip the brining step as it helps tenderize the turkey and add flavor.
  • Cool down the brine with ice water to prevent cooking the turkey prematurely.
  • Dry the turkey as much as possible before applying butter and spices for crispy skin.
  • Inject the melted seasoned butter into the turkey breast and legs for extra juiciness.
  • Separate the skin from the meat to apply butter directly onto the meat.
  • Stuff the turkey cavity with herbs, garlic, onion, and lemon for added flavor.
  • Tie the turkey legs together to help it cook evenly.
  • Add chicken stock to the bottom of the roasting pan to keep the turkey moist and make pan drippings.
  • Baste and inject the turkey with pan juices every 30 minutes during roasting.
  • Cover the wings with aluminum foil halfway through cooking to prevent them from burning.
  • Remove the turkey from the oven at 1600F (710C) as it will carry over cook to 1650F (740C).
  • Cover the cooked turkey with foil and let it rest for about 20 minutes to allow the juices to redistribute.