| Level: | Easy |
| Total: | 3 hr |
| Prep: | 2 hr |
| Cook: | 1 hr |
Ingredients
- 1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
- Kosher salt
- 1 tablespoon sugar
- Freshly ground pepper
- 2 sticks unsalted butter, softened
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cloves
Instructions
- Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you’re short on fridge space.)
- Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
- Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
Reviews
Best turkey ever!!!
Our Thanksgiving turkey went from a necessary evil to the star of the dinner with this recipe! I used a bone in turkey breast – best turkey EVER!
This recipe was delicious. I think the butter recipe should be one stick for a turkey 15 lbs or less though. But the butter in the gravy was absolutely delicious!
This may be a stupid question, but I’m confused. The instruction “Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy.” would seem to indicate rubbing 12 tablespoons of the butter under the skin, and 2 tablespoons on the skin, with 2 tablespoons reserved for the gravy. Is that right?
Family loved this. Made the turkey so moist and flavorful.
This recipe is simple and delicious. Like all of Ina’s recipes, the directions are easy to follow and the result is a perfectly brined Turkey. Marie C.
I’ve been making my turkey like this for the past five years. Always delicious! We use a fresh turkey from the Amish (20lbs minimum) so it does take awhile to cook and we have to cover the bird with foil so the skin doesn’t get too dark. But the final result is amazing!
Loved this turkey. Easy and super moist.
This was excellent. Used it the last few years. Great flavor.
The gravy from this turkey is quite good!!