This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird.
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- 1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
- Kosher salt
- 1 tablespoon sugar
- Freshly ground pepper
- 2 sticks unsalted butter, softened
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cloves
- Unwrap the turkey and remove the neck and giblets (reserve for gravy).
- Rinse the turkey under cold water and pat dry.
- Combine 1/3 cup salt, the sugar, and 1 teaspoon pepper in a bowl.
- Rub all over the turkey and inside the cavity.
- Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight.
- Rinse well and pat dry. (A dry brine is a good choice if you’re short on fridge space.)
- Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika, and cloves until combined.
- Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs.
- Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy.
- Let the turkey stand 30 minutes at room temperature before roasting.
- Put the oven rack in the lowest position; preheat the oven to 350 degrees F.
- Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under.
- Tie the drumsticks together with twine.
- Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound.
- Transfer to a cutting board and let rest 30 minutes before carving.