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The BEST Way To Roast A Turkey


  • 1 whole turkey thawed
  • 1 cup Kosher salt
  • 1 cup of butter
  • 4 teaspoons dried sage
  • 2 teaspoons dried thyme
  • 2 Tablespoons chopped garlic


To make the brine

  1. Boil 1 qt. water and add salt, stirring until dissolved. Add 2 qts. of cold water and let cool to room temperature.
  2. Prepare thawed turkey by removing neck, tail, and giblets and save for broth if you would like. Wash and pat dry.
  3. Lower turkey into a large pot/container (we use a food grade 5 gallon bucket). If whole turkey isn't submerged, make more brine, cool, and add. Place in refrigerator and cover at least 12 hours. *If you don't have enough space in the refrigerator, add ice to the brine and ice frequently to keep cool.

To make the butter rub

  1. In a food processor, add butter, sage, thyme, and garlic until smooth. *You can also do this by hand and up to 4 days ahead of time - storing in an air-tight container in the refrigerator.

To prepare the turkey

  1. Preheat oven to 350° F.
  2. Lift turkey from brine, rinse, and pat dry.
  3. Set turkey on a rack in a large roasting pan making sure the entire turkey is in the pan.
  4. Slide your fingers between skin and flesh of turkey to make pockets of space at the breast, back, and leg areas.
  5. Using your fingers, slide about half of herb butter under skin in all the pockets.
  6. Rub remaining butter on the outer surface of the turkey.
  7. Place on a roasting rack, breast side up.
  8. Roast turkey, basting occasionally with pan drippings, until a meat thermometer inserted straight down through thickest part of breast to the bone registers 165 degrees, about 2 to 3 hours.
  9. *Cook time varies with size of turkey and individual ovens - general timeframes are as follows: 8-12 lb turkey: 2 3/4-3 hours; 12-14 lb turkey: 3- 3 3/4 hours; 14-18 lb turkey: 3 3/4 -4 1/4 hours; 18-20 lb turkey: 4 1/4 -4 1/2 hours; 20-24 lb turkey: 4 1/2 -5 hours

Recipe Notes

Transfer turkey to a platter and tent with foil. Let rest in a warm place 15 to 30 minutes, then carve.
Recipe courtesy of Old World Garden Farms