Once you have brined your turkey in a delicious, salty and herbaceous brine, these next steps will take you to turkey perfection. Rubbing an herb butter on and under the turkey skin helps brown and crisp up the skin while seasoning the meaty interior. This recipe is so good, you may decide to use it for all your future turkey dinners!

Servings: 5
Prep Time: 15 minutes
Cook Time: 3 to 4 hours

Ingredients

3/4 cup softened butter, ghee or coconut oil
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
2 tablespoons chopped fresh marjoram
1 tablespoon garlic powder
1 tablespoon onion powder
Salt, to taste
1 brined turkey (order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)

Directions

1. Preheat the oven to 350 F (177 C).

2. Remove the turkey from the fridge and remove it from the brine. Pat dry to remove the brine water as much as possible.

3. In a bowl, combine the softened butter with the rosemary, thyme, marjoram, garlic powder, onion powder, and salt to taste until thoroughly mixed together. Alternatively, you can make a Rosemary compound butter the day before.

4. Place the turkey in a roasting pan, wing side down.

5. Tie the legs together with twine.

6. Spread the butter herb mixture under and over the skin to thoroughly cover.

7. Place in the oven and roast for 3 to 4 hours depending on the turkey’s size, basting every 30 minutes. After the first 45 minutes, check to see if it is browning too much and cover with foil if necessary. The turkey will be done when it reaches 165 F (74 C).

8. Let the turkey rest 30 minutes and cool before slicing and serving. If it cools too much you can put it back in the oven for 2-3 minutes to warm it before serving. Letting it rest for 30minutes will help it keep the juices in the bird lending to a much juicier bird.