Juicy Garlic Butter Turkey

Wet Brine

This step is highly recommended for a juicy, well-seasoned turkey. Do not skip if you want the best results.

Ingredients
1 turkey (13 lbs)
½ cup kosher salt
½ cup brown sugar
2 tbsp black pepper
2 tbsp whole black peppercorns
3–4 bay leaves
1 head garlic, smashed
1 large onion, quartered
2 tbsp fresh thyme
2 tbsp fresh rosemary
1 orange, sliced
1 tbsp roasted garlic chicken bouillon
Enough water to fully submerge turkey

Instructions
Bring water to a boil. Stir in salt and brown sugar until dissolved. Add remaining ingredients and simmer for 10 minutes. Remove from heat and allow brine to cool completely (add ice if needed). Submerge turkey and refrigerate 22–24 hours, flipping every 6 hours if not fully submerged. Pat dry before cooking.

Garlic Butter Ingredients
1 ½ cup unsalted butter, room temperature
1 whole head roasted garlic, squeezed & mashed
1–2 tbsp fresh rosemary, chopped fine
1 tbsp fresh thyme leaves
1 tbsp onion powder
1 tbsp garlic & herb seasoning
1 tbsp paprika
1 tsp black pepper
1–2 tsp salt

Injection
1 cup brine marinade
1 tbsp roasted garlic bouillon
½ stick butter
1 tbsp Tony's Salt-Free Garlic & Herb Seasoning

Additional
Cheesecloth
Thermometer
Turkey baster
Roasting pan
Carrots, onions, potatoes, and celery

Instructions

1. Remove turkey from brine and pat dry. Let turkey sit out for 30-45 minutes. This step will help the garlic butter stick. 
2. Mix together 1 ½ cup softened butter, roasted garlic, herbs, spices, and seasonings until smooth. Set aside.
3. Optional: If you would like to add veggies to the bottom of the roast pan, toss carrots, potatoes, onion, and celery with olive oil and seasonings. Spread evenly in the bottom of a large roasting pan. Place a roasting rack over the vegetables.
4. Carefully separate the skin from the breast and thighs using your hands. Rub some garlic butter under the skin. Be careful not to tear the skin.
5. Rub a thick layer of garlic butter all over the outside of the turkey, including legs, wings, back, and inside the cavity.
6. Fill injector and inject breast, thighs, and legs with the injection marinade.
7. Stuff the turkey cavity with onion and a head of garlic. Place turkey breast-side up on the rack over the veggie bed. Tuck wings underneath.
8. Preheat oven to 425°F.
9. While the oven preheats, soak a cheesecloth in the injection marinade. Lay soaked cheesecloth over the turkey breasts and upper thighs.
10. Roast turkey for 20 minutes.
11. After 20 minutes, baste the turkey with the drippings then reduce oven temperature to 350°F. Cook for 2 hours and 40 minutes more, basting every 30-40 minutes.
12. During the last 30-40 minutes of cooking, remove the cheesecloth to allow the skin to brown. Turkey is done when the breast reaches 160°F and thighs reach 170-175°F.
13. Remove turkey from oven and let rest 20-30 minutes before carving.

Enjoy and happy holidays 🩷