This Roast Turkey with Salted Herb Rub is the perfect dinner to have when you have special celebrations. Preparing it takes time, but the dish is worth the effort once you finally taste its goodness!
Note: Prepare this turkey the day before cooking. You will need a large plastic bag, large enough to hold the turkey. (An oven proof cooking bag works great, although you will not be using the bag for cooking the turkey, just for brining).
Roast Turkey With Salted Herb RubPrint Recipe
- Turkey Ingredients
- 1 15-pound turkey (neck, heart, and gizzard reserved)
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 whole lemon, chopped with peel
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried rubbed sage
- 1 teaspoon of dried thyme
- 1/2 cup of unsalted butter, room temperature
- Salt Rub Ingredients
- 1/3 cup of kosher salt
- 1 1/2 teaspoons of dried rosemary
- 1 1/2 teaspoons of dried rubbed sage
- 1 1/2 teaspoons of dried thyme
- 1 teaspoon of black peppercorns, crushed
- 3 crumbled bay leaves
- Combine salt rub ingredients and set aside.
- Rinse turkey inside and out. Rub turkey with salt rub and place in a bag. Close the bag. Place on a baking sheet and refrigerate overnight for up to 24 hours.
- Set rack at the lowest position in the oven and preheat to 325 degrees. Remove turkey from bag and rinse turkey inside and out; pat very dry. Combine onion, celery, lemon and herbs in a small bowl; stuff into the turkey cavity. Place the stuffed turkey on a rack set in a large roasting pan. Spread butter all over the turkey. Pour 1 cup of water at the bottom of the roasting pan.
- Roast turkey for 3 to 3 ½ hours. After the first 45 minutes, baste with pan juices. Continue to roast until the thermometer is inserted into the thickest part of thigh registers 165 to 170 degrees, basting every 45 minutes, adding stock or water to the pan if dry, and tenting loosely with foil browning too quickly.
- Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve pan juices for gravy.