Herb-Rubbed Roast Turkey

By Sarah (The Yellow House)
November 18, 2012
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Food52 Review: This is my favorite (and, I think, pretty easy) way of roasting a turkey. Sarah (The Yellow House)

Serves: many

  • 1 turkey, 12-16 pounds
  • Kosher salt
  • 1/4 cup unsalted butter
  • 1/4 cup finely chopped fresh herbs of your choice (I like parsley and thyme for turkey)
  • Freshly ground black pepper
  1. At least 24 hours before cooking the turkey, remove anything from the cavity. Reserve the neck and giblets if present. Pat the entire turkey very dry, inside and out. Sprinkle the turkey liberally with kosher salt, about 1 tablespoon for every five pounds of bird. Return the turkey, breast side up, to the refrigerator.
  2. Several hours before cooking the turkey, remove it from the refrigerator and allow it to come to room temperature. The salt should be absorbed and no longer visible on the surface of the turkey. Mix butter, herbs, and black pepper to taste. Rub the mixture all over the turkey, concentrating it where the meat is thickest.
  3. Preheat the oven to 400 degrees Fahrenheit. Roast the turkey, breast up, in the 400 degree oven for 30 minutes. Reduce the temperature to 325 degrees. Cover the turkey breast with a triangle of aluminum foil to prevent it from over-browning. Cook the turkey in the 325 degree oven until a meat thermometer inserted halfway into the thickest part of the thigh registers 165 degrees Fahrenheit. Remove the turkey, transfer to a platter, and tent with aluminum foil. Allow to rest for at least 30 minutes before carving and serving.

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