HOW I MAKE MY ROASTED HERB BUTTER TURKEY

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Even though thanksgiving has passed I still wanted to upload this recipe for anyone who would like to recreate it for the remaining holidays or whenever you're craving a delicious turkey!

Roasted Herb Butter Turkey

Brine

1 lb turkey brine blend
1 gallon of water
brining bag, container, or cooler
1.5 bottles of apple cider
iced cold water

Turkey

13 lb turkey, giblets and neck removed
2 sticks unsalted butter, softened at room temperature
Bunch of herbs rosemary, thyme, sage
1 Lemon, zest and juice
onion
salt and pepper
1 c dry white wine
twine

Directions

- Boil the solution with 1 gallon of water.
- Once brine has cooled you get your brining bag, cooler, or container to put your bird along with the brining solution, apple cider, and iced cold water enough to submerge bird.
- Store in refrigerator until ready to prep for oven.
- Pre heat oven to 350 degrees.
- Before you start prepping the turkey rinse your bird under cold water to remove brining solution.
- Pat dry with paper towels and dry throughly.
- Let bird sit at least 30 minutes in room temperature.
- Meanwhile put two sticks of soften unsalted butter in a bowl along with 2 tablespoons of fresh rosemary, thyme, zest of lemon, and 1 tbsp lemon juice.
- Combine ingredients well.
- Massage the butter mixture on bird and under skin.
- Season with plenty salt and pepper.
- Twine a bunch of thyme, rosemary, and sage together.
- Cut lemon into wedges.
- Quater onion
- Stuff onions, lemon, and bunch of herbs in cavity.
-Twine Legs together and tuck wings under turkey.
- Add 1 cup of dry white wine to roasting pan if your interested in making a pan gravy with dripping.
- Place turkey in oven at 350 degrees covered in aluminum foil for 2 hours.
- Uncover and brush with melted butter.
- Put back in oven with temperature raised at 375 degrees for 45 minutes or until meat thermometer reads 165.
- Let turkey rest covered with aluminum at least 30 to 45 minutes.