Herb-Crusted Turkey Recipe

Name: Herb-Crusted Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brine:; 7 quarts water; 1 quart apple cider; 3/4 cup kosher salt; 1/3 cup granulated sugar; 1 large onion, diced; 1 large or 2 small carrots, diced; 3 ribs celery, diced; 1 head garlic, cut in 1/2 equatorially; 1/2 bunch fresh rosemary; 1/2 bunch fresh sage; 6 bay leaves; 1 (12 to 14 pound) turkey; Herb crust:; 1 bunch each fresh rosemary and fresh sage, leaves finely chopped; 3 sticks butter, room temperature; Kosher salt; Gravy:; 1 large onion, cut into 1/2-inch dice; 1 large or 2 small carrots, peeled and cut into 1/2-inch dice; 2 ribs celery, cut into 1/2-inch dice; 4 cloves garlic, smashed; 2 Granny Smith apples, cut into 1/2-inch dice; 5 bay leaves; 1 cinnamon stick; 1 bunch thyme; Kosher salt; 1 quart chicken stock, divided; 2 cups apple cider, divided; 1/2 to 3/4 cup all-purpose flour

Servings: persons

Brine:
7 quarts water
1 quart apple cider
3/4 cup kosher salt
1/3 cup granulated sugar
1 large onion, diced
1 large or 2 small carrots, diced
3 ribs celery, diced
1 head garlic, cut in 1/2 equatorially
1/2 bunch fresh rosemary
1/2 bunch fresh sage
6 bay leaves
1 (12 to 14 pound) turkey
Herb crust:
1 bunch each fresh rosemary and fresh sage, leaves finely chopped
3 sticks butter, room temperature
Kosher salt
Gravy:
1 large onion, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cloves garlic, smashed
2 Granny Smith apples, cut into 1/2-inch dice
5 bay leaves
1 cinnamon stick
1 bunch thyme
Kosher salt
1 quart chicken stock, divided
2 cups apple cider, divided
1/2 to 3/4 cup all-purpose flour

1
To brine: Combine all brine ingredients in a large container. Add turkey.
2
Prep turkey for cooking:
3
1. Remove turkey from brine and thoroughly dry with paper towels.
4
2. Combine rosemary, sage, and butter for herb crust in a small bowl. Season with kosher salt.
5
3. Work butter under turkey skin and massage into breasts and legs, as well as on outside skin. Tie legs together over the breast. (Can be done the night before).
6
Gravy prep:
7
1. Put onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in roasting pan; season.
8
2. Arrange turkey on top of veggies and refrigerate overnight UNCOVERED away from raw food! Overnight is opt., but this will help the skin dry out and become brown and crispy.
9
3. After refrigerating:
10
Preheat oven to 450 degrees.
11
Put 2 cups chicken stock and 1 cup apple cider in bottom of roasting pan.
12
4. Roast turkey in preheated oven until skin browns, about 40 minutes.
13
5. Lower heat to 350 degrees for remainder of cooking time.
14
Baste every 30 minutes or so and add more stock if needed. Cook about 17 minutes per pound.
15
Remove from oven when thermometer inserted in thickest part of turkey registers 160 degrees. Make sure thermometer is not touching bone when doing the reading. When turkey has reached proper temperature, remove from roasting pan and let rest at least 30 minutes. Cover loosely with aluminum foil.
16
6. Strain veggies over a bowl to separate from stock/mixture. Discard veggies.
17
7. Skim fat and add it to the roasting pan for the roux.
18
8. Put roasting pan over 2 burners on low heat and whisk in flour. Cook 4 to 5 minutes.
19
9. Slowly whisk in remaining cup apple cider, chicken stock and stock/cider mixture. Cook until mixture thickens and reaches gravy consistency.
20
Taste and adjust the seasoning.

1407

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Brine:, 7 quarts water, 1 quart apple cider, 3/4 cup kosher salt, and more.

Yes, Herb-Crusted Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb-Crusted Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions