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    Herb-Infused Holiday Roast Turkey

    clock-icon1020 minutes
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    Pixicook editorial team

    A succulent and flavorful herb-infused turkey, perfect for holiday gatherings.

    Ingredients for Herb-Infused Holiday Roast Turkey

    units in
    USchevron
    units in
    USchevron
    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Salt

    cups

    Substitute chevron-down

    Turkey, trimmed, neck, giblets, and tailpiece removed and reserved for Giblet Pan Gravy

    0 lb

    Substitute chevron-down

    Fresh Thyme

    sprigs

    Substitute chevron-down

    Onions, chopped coarse

    each

    Substitute chevron-down

    Carrots, peeled and chopped coarse

    each

    Substitute chevron-down

    Celery Ribs, chopped coarse

    each

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    How to Make Herb-Infused Holiday Roast Turkey

    1. Brine the Turkey

    Prepare a brine by dissolving 1 cup of salt in 2 gallons of water in a large container or bucket. Submerge the turkey in the brine, ensuring it is fully covered, and let it soak for 6 to 12 hours.

    2. Dry the Turkey

    After brining, remove the turkey and pat it dry with paper towels. Place it in the refrigerator to air-dry for at least 8 hours or overnight.

    3. Prepare the Oven and Roasting Pan

    Preheat your oven to 325°F. Prepare your roasting pan by placing a V-rack inside it.

    4. Arrange Turkey and Vegetables

    Position the turkey on the V-rack breast side down. Scatter the chopped onions, carrots, celery, and thyme sprigs around the turkey in the pan.

    5. Roast the Turkey

    Place the roasting pan in the oven and let the turkey roast. After about 2 hours, carefully rotate the turkey to breast side up.

    6. Baste the Turkey

    Melt the unsalted butter and use a basting brush to coat the turkey, ensuring it stays moist and flavorful. Add 1 cup of water to the roasting pan.

    7. Continue Roasting

    Continue roasting the turkey until it reaches an internal temperature of 160°F in the breast and 175°F in the dark meat.

    8. Rest the Turkey

    Once the turkey has reached the desired temperatures, remove it from the oven and let it rest for at least 20 minutes before carving.

    9. Carve and Serve

    Carve the turkey and serve it with the Giblet Pan Gravy you prepared.

    Variations

    Herb-Infused Roast Chicken

    . Swap the turkey with a whole chicken. Adjust the cooking time due to the smaller size of the bird. . You can use a similar blend of herbs or switch it up to include others like marjoram or tarragon.

    Herb-Infused Roast Beef

    . Choose a prime cut like rib roast or tenderloin. . The herb infusion can include more robust herbs like rosemary and pair them with red wine and beef stock for basting.

    Herb-Crusted Rack of Lamb

    . Instead of poultry, apply the herb infusion technique to a rack of lamb. . Create a crust with your herb mixture and some breadcrumbs, then roast the lamb to your desired doneness.

    Change the Herb Blend

    . Mediterranean Twist

    Herb-Infused Pork Loin

    . Apply the roasting and herb-infusion techniques to a pork loin. . Apples and fennel can be added to the aromatics to complement the flavor of the pork.


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