How to Make the Best ROASTED TURKEY in Your City
Your City: This Roasted Turkey is juicy, deeply seasoned, and finished with crisp golden skin...built on a strong brine, herb butter under the skin, and bold Bald Buck Seasoning.
What Most People Don’t Know About Making ROASTED TURKEY
- Weak brines = weak turkey: Brining only works when the seasoning level is high enough. Using too little leads to bland, dry meat.
- Too much liquid = soggy skin: More than 1–2 cups of liquid turns roasting into steaming. Dry heat is what creates crisp skin.
- Basting isn’t necessary: Herb butter under the skin does the job better. Opening the oven only drops the temperature and slows cooking.
Ingredients
Main Ingredients
- 1 whole turkey (12–20 lb), thawed
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 5 garlic cloves, smashed
- 8 sprigs fresh thyme
- 4–6 fresh sage leaves
- 1 to 2 cups chicken stock (for gravy only)
Herb Butter
- 2 sticks (1 cup) salted butter, softened
- 1 tsp Bald Buck Seasoning
- 1 Tbsp black pepper
- Zest and juice of 1 lemon
- 3 garlic cloves, smashed
- ½ cup chopped fresh parsley
- 2 Tbsp chopped fresh thyme
- ¼ cup chopped fresh sage
Strong, Simple Turkey Brine
- 2 gallons cold water
- 1 cup Bald Buck Seasoning
- ¾ cup packed brown sugar
- ¼ cup Worcestershire sauce (optional)
- 1 Tbsp black peppercorns
- 1 onion, quartered
- 2 whole garlic bulbs, halved
- Fresh thyme and bay leaves (optional)
Instructions
- Make the brine: Heat 2 quarts of water. Stir in Bald Buck Seasoning, brown sugar, and aromatics until dissolved. Cool completely, then add to the remaining cold water.
- Brine the turkey: Submerge turkey and refrigerate 24–48 hours. Flip halfway through if needed.
- Air-dry for crisp skin: Remove turkey, pat completely dry, and refrigerate uncovered overnight.
- Preheat oven: Preheat to 325°F.
- Make herb butter: Mix all herb butter ingredients until smooth.
- Set up the pan: Scatter onion, carrots, celery, garlic, thyme, and sage in the roasting pan. Do not add liquid yet.
- Butter under the skin: Gently lift skin over the breast and thighs. Rub most of the herb butter underneath.
- Butter the outside: Rub remaining herb butter all over the skin. Season lightly with additional Bald Buck Seasoning and black pepper.
- Truss (optional): Tie legs together and tuck wings under for even cooking.
- Roast: Roast on a rack, uncovered, about 13–15 minutes per pound. No basting required.
- Check doneness: Turkey is done when the thickest part of the thigh reaches 165°F. Breast should read about 160°F.
- Rest: Rest 30–60 minutes before carving, tented loosely with foil.
Gravy From Pan Drippings
- After removing turkey, pour 1–2 cups stock into the roasting pan and scrape up browned bits.
- Strain and reserve drippings.
- In a saucepan, melt 4 Tbsp butter. Whisk in ¼ cup flour and cook 2 minutes.
- Slowly whisk in drippings and additional stock to total about 4 cups liquid.
- Simmer until thickened. Season with Bald Buck Seasoning and black pepper to taste.
