The Only Turkey Recipe You Need

240 mins
Serves 1
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Directions

  1. 1Take a 12-pound turkey.
  2. 2Take a 12-pound turkey.
  3. 3Take a 12-pound turkey.
  4. 4Season the turkey with kosher salt, thoroughly getting into crevices like the cavity and under the wings.
  5. 5Season the turkey with kosher salt, thoroughly getting into crevices like the cavity and under the wings.
  6. 6Season the turkey with kosher salt, thoroughly getting into crevices like the cavity and under the wings.
  7. 7Place the turkey on a sheet tray with a rack and refrigerate overnight for a dry brine.
  8. 8Place the turkey on a sheet tray with a rack and refrigerate overnight for a dry brine.
  9. 9Place the turkey on a sheet tray with a rack and refrigerate overnight for a dry brine.
  10. 10In a food processor, add sage, thyme, rosemary, and garlic.
  11. 11In a food processor, add sage, thyme, rosemary, and garlic.
  12. 12In a food processor, add sage, thyme, rosemary, and garlic.
  13. 13Pulse the herbs and garlic.
  14. 14Pulse the herbs and garlic.
  15. 15Pulse the herbs and garlic.
  16. 16Add sticks of butter, a drizzle of honey, and a scoop of hot pepper paste to the food processor.
  17. 17Add sticks of butter, a drizzle of honey, and a scoop of hot pepper paste to the food processor.
  18. 18Add sticks of butter, a drizzle of honey, and a scoop of hot pepper paste to the food processor.
  19. 19Season with black pepper, chili powder, paprika, and onion powder.
  20. 20Season with black pepper, chili powder, paprika, and onion powder.
  21. 21Season with black pepper, chili powder, paprika, and onion powder.
  22. 22Grate the zest of an orange and a lemon into the food processor.
  23. 23Grate the zest of an orange and a lemon into the food processor.
  24. 24Grate the zest of an orange and a lemon into the food processor.
  25. 25Blend all ingredients in the food processor to create a compound butter.
  26. 26Blend all ingredients in the food processor to create a compound butter.
  27. 27Blend all ingredients in the food processor to create a compound butter.
  28. 28Remove the turkey from the fridge and allow it to come to room temperature.
  29. 29Remove the turkey from the fridge and allow it to come to room temperature.
  30. 30Remove the turkey from the fridge and allow it to come to room temperature.
  31. 31Gently slide your hand under the turkey skin to separate the meat from the skin.
  32. 32Gently slide your hand under the turkey skin to separate the meat from the skin.
  33. 33Gently slide your hand under the turkey skin to separate the meat from the skin.
  34. 34Slide the compound butter under the skin and then smother the entire bird with it.
  35. 35Slide the compound butter under the skin and then smother the entire bird with it.
  36. 36Slide the compound butter under the skin and then smother the entire bird with it.
  37. 37Set your oven to 350 degrees Fahrenheit, or use a smoker at 250 degrees Fahrenheit.
  38. 38Set your oven to 350 degrees Fahrenheit, or use a smoker at 250 degrees Fahrenheit.
  39. 39Set your oven to 350 degrees Fahrenheit, or use a smoker at 250 degrees Fahrenheit.
  40. 40Cook for approximately 15 to 20 minutes per pound of bird until the internal temperature of the breast reaches 160 degrees Fahrenheit. For this 12-pound bird, it took about 4 hours.
  41. 41Cook for approximately 15 to 20 minutes per pound of bird until the internal temperature of the breast reaches 160 degrees Fahrenheit. For this 12-pound bird, it took about 4 hours.
  42. 42Cook for approximately 15 to 20 minutes per pound of bird until the internal temperature of the breast reaches 160 degrees Fahrenheit. For this 12-pound bird, it took about 4 hours.

Ingredients

  • 12 pound turkey
  • 12 pound turkey
  • 12 pound turkey
  • kosher salt
  • kosher salt
  • kosher salt
  • sage
  • sage
  • sage
  • thyme
  • thyme
  • thyme
  • rosemary
  • rosemary
  • rosemary
  • garlic
  • garlic
  • garlic
  • 2 sticks butter
  • 2 sticks butter
  • 2 sticks butter
  • honey
  • honey
  • honey
  • 1 scoop hot pepper paste
  • 1 scoop hot pepper paste
  • 1 scoop hot pepper paste
  • black pepper
  • black pepper
  • black pepper
  • chili powder
  • chili powder
  • chili powder
  • paprika
  • paprika
  • paprika
  • onion powder
  • onion powder
  • onion powder
  • orange zest
  • orange zest
  • orange zest
  • lemon zest
  • lemon zest
  • lemon zest

Equipment

sheet trayrackfood processorgraterovensmoker

Tips

  • For a flavorful turkey, use a dry brine.
  • The internal temperature of the breast should reach 160 degrees Fahrenheit.