hostthetoast.com
Open in
urlscan Pro
192.124.249.115
Public Scan
URL:
https://hostthetoast.com/perfect-garlic-and-herb-roast-turkey/
Submission: On May 03 via manual from IN — Scanned from DE
Submission: On May 03 via manual from IN — Scanned from DE
Form analysis 3 forms found in the DOM
GET https://hostthetoast.com/
<form id="searchform" method="get" action="https://hostthetoast.com/"><input type="text" value="GO" onblur="if(this.value == '') {this.value = 'SEARCH';}" onfocus="if(this.value == 'SEARCH') {this.value = '';}" name="s" id="s" size="25">
<input type="submit" id="searchsubmit" value="GO" class="submit" name="searchsubmit">
</form>GET https://hostthetoast.com/
<form class="search-form-menu menu-hide" method="get" action="https://hostthetoast.com/" role="search">
<meta content="https://hostthetoast.com/?s={s}">
<input type="search" name="s" placeholder="Search">
<input type="submit" value="GO">
</form>POST https://hostthetoast.com/wp-comments-post.php
<form action="https://hostthetoast.com/wp-comments-post.php" method="post" id="commentform" class="comment-form" novalidate="">
<p class="comment-notes"><span id="email-notes">Your email address will not be published.</span> <span class="required-field-message">Required fields are marked <span class="required">*</span></span></p>
<fieldset class="tasty-recipes-ratings tasty-recipes-comment-form">
<legend>Recipe rating</legend>
<span class="tasty-recipes-ratings-buttons " data-tr-default-rating="0"> <input aria-label="Rate this recipe 5 stars" type="radio" name="tasty-recipes-rating" class="tasty-recipes-rating" id="tasty_recipes_rating_input_6634df51999d9" value="5">
<span class="tasty-recipes-rating">
<i class="checked" data-rating="5"> <span class="tasty-recipes-rating-solid" data-tr-clip="0"> <svg xmlns="http://www.w3.org/2000/svg" viewBox="9 9 46 42" width="18" height="17"> <defs> <linearGradient id="tasty-recipes-clip-10"> <stop offset="10%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-20"> <stop offset="20%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-30"> <stop offset="30%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-40"> <stop offset="40%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-50"> <stop offset="50%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-60"> <stop offset="60%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-70"> <stop offset="70%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-80"> <stop offset="80%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-90"> <stop offset="90%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> </defs> <path d="m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z"></path></svg> </span> <span class="tasty-recipes-screen-reader"> 5 Stars </span> </i>
</span> <input aria-label="Rate this recipe 4 stars" type="radio" name="tasty-recipes-rating" class="tasty-recipes-rating" id="tasty_recipes_rating_input_6634df51999fe" value="4"> <span class="tasty-recipes-rating">
<i class="checked" data-rating="4"> <span class="tasty-recipes-rating-solid" data-tr-clip="0"> <svg xmlns="http://www.w3.org/2000/svg" viewBox="9 9 46 42" width="18" height="17"> <defs> <linearGradient id="tasty-recipes-clip-10"> <stop offset="10%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-20"> <stop offset="20%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-30"> <stop offset="30%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-40"> <stop offset="40%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-50"> <stop offset="50%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-60"> <stop offset="60%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-70"> <stop offset="70%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-80"> <stop offset="80%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-90"> <stop offset="90%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> </defs> <path d="m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z"></path></svg> </span> <span class="tasty-recipes-screen-reader"> 4 Stars </span> </i>
</span> <input aria-label="Rate this recipe 3 stars" type="radio" name="tasty-recipes-rating" class="tasty-recipes-rating" id="tasty_recipes_rating_input_6634df5199a10" value="3"> <span class="tasty-recipes-rating">
<i class="checked" data-rating="3"> <span class="tasty-recipes-rating-solid" data-tr-clip="0"> <svg xmlns="http://www.w3.org/2000/svg" viewBox="9 9 46 42" width="18" height="17"> <defs> <linearGradient id="tasty-recipes-clip-10"> <stop offset="10%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-20"> <stop offset="20%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-30"> <stop offset="30%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-40"> <stop offset="40%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-50"> <stop offset="50%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-60"> <stop offset="60%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-70"> <stop offset="70%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-80"> <stop offset="80%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-90"> <stop offset="90%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> </defs> <path d="m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z"></path></svg> </span> <span class="tasty-recipes-screen-reader"> 3 Stars </span> </i>
</span> <input aria-label="Rate this recipe 2 stars" type="radio" name="tasty-recipes-rating" class="tasty-recipes-rating" id="tasty_recipes_rating_input_6634df5199a3e" value="2"> <span class="tasty-recipes-rating">
<i class="checked" data-rating="2"> <span class="tasty-recipes-rating-solid" data-tr-clip="0"> <svg xmlns="http://www.w3.org/2000/svg" viewBox="9 9 46 42" width="18" height="17"> <defs> <linearGradient id="tasty-recipes-clip-10"> <stop offset="10%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-20"> <stop offset="20%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-30"> <stop offset="30%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-40"> <stop offset="40%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-50"> <stop offset="50%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-60"> <stop offset="60%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-70"> <stop offset="70%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-80"> <stop offset="80%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-90"> <stop offset="90%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> </defs> <path d="m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z"></path></svg> </span> <span class="tasty-recipes-screen-reader"> 2 Stars </span> </i>
</span> <input aria-label="Rate this recipe 1 star" type="radio" name="tasty-recipes-rating" class="tasty-recipes-rating" id="tasty_recipes_rating_input_6634df5199a63" value="1"> <span class="tasty-recipes-rating">
<i class="checked" data-rating="1"> <span class="tasty-recipes-rating-solid" data-tr-clip="0"> <svg xmlns="http://www.w3.org/2000/svg" viewBox="9 9 46 42" width="18" height="17"> <defs> <linearGradient id="tasty-recipes-clip-10"> <stop offset="10%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-20"> <stop offset="20%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-30"> <stop offset="30%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-40"> <stop offset="40%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-50"> <stop offset="50%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-60"> <stop offset="60%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-70"> <stop offset="70%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-80"> <stop offset="80%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> <linearGradient id="tasty-recipes-clip-90"> <stop offset="90%" stop-color="currentColor"></stop> <stop stop-opacity="var(--tr-star-opacity)" offset="0%" stop-color="currentColor"></stop> </linearGradient> </defs> <path d="m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z"></path></svg> </span> <span class="tasty-recipes-screen-reader"> 1 Star </span> </i>
</span></span>
</fieldset>
<p class="comment-form-comment"><label for="comment">Comment <span class="required">*</span></label> <textarea id="comment" name="comment" cols="45" rows="8" maxlength="65525" required=""></textarea></p>
<p class="comment-form-author"><label for="author">Name <span class="required">*</span></label> <input id="author" name="author" type="text" value="" size="30" maxlength="245" autocomplete="name" required=""></p>
<p class="comment-form-email"><label for="email">Email <span class="required">*</span></label> <input id="email" name="email" type="email" value="" size="30" maxlength="100" aria-describedby="email-notes" autocomplete="email" required=""></p>
<p class="comment-form-cookies-consent"><input id="wp-comment-cookies-consent" name="wp-comment-cookies-consent" type="checkbox" value="yes"> <label for="wp-comment-cookies-consent">Save my name, email, and website in this browser for the next time
I comment.</label></p>
<p class="form-submit"><input name="submit" type="submit" id="submit" class="submit" value="Post Comment"> <input type="hidden" name="comment_post_ID" value="13651" id="comment_post_ID">
<input type="hidden" name="comment_parent" id="comment_parent" value="0">
</p>
<p style="display: none;"><input type="hidden" id="akismet_comment_nonce" name="akismet_comment_nonce" value="241e7292d8"></p>
<p style="display: none !important;" class="akismet-fields-container" data-prefix="ak_"><label>Δ<textarea name="ak_hp_textarea" cols="45" rows="8" maxlength="100"></textarea></label><input type="hidden" id="ak_js_1" name="ak_js" value="60">
<script type="rocketlazyloadscript">document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() );</script>
</p>
</form>Text Content
Host The Toast
* Facebook
* Instagram
* Pinterest
* TikTok
* Recipes
* About
* Press
* Shop
Home » Gluten Free
PERFECT GARLIC AND HERB ROAST TURKEY
November 8, 2019 by Morgan 10 Comments
Jump to Recipe
This Perfect Garlic and Herb Roast Turkey recipe is engineered for perfection.
Three simple tricks guarantee juicy meat, tons of flavor, and ridiculously
crispy skin for a Thanksgiving turkey that’s easy as pie.
MY LATEST VIDEOS
Easy Stovetop Candied Pecans
It takes less than 10 minutes to make delicious candied pecans thanks to a
simple stovetop shortcut. Use this versatile glazed pecan recipe in salads,
cheese boards, baked goods, and more.
More Videos
0 seconds of 47 secondsVolume 0%
Press shift question mark to access a list of keyboard shortcuts
Keyboard ShortcutsEnabledDisabled
Play/PauseSPACE
Increase Volume↑
Decrease Volume↓
Seek Forward→
Seek Backward←
Captions On/Offc
Fullscreen/Exit Fullscreenf
Mute/Unmutem
Decrease Caption Size-
Increase Caption Size+ or =
Seek %0-9
Next Up
Whipped Pumpkin Butter
00:51
Live
00:00
00:59
00:47
I’ve made my share of turkeys in the past. Brined, butterflied, tied, trussed,
you name it. Two versions -- Cider and Sage Glazed and Cranberry Herb Buttered
-- were even good enough for the blog. I mean, they better be, because they were
pretty labor intensive. Worth the effort, but yeah, they definitely required a
fair amount of effot.
And sure it can be fun to go the extra mile, especially if it’s your first time
hosting Thanksgiving or you’re expecting out-of-town guests. But for most of us,
most years, we want a delicious, easy turkey that won’t break the bank.
So this is the year we work smart, not hard. Combining the best techniques from
both of those recipes and leaning on classic seasonings like garlic, lemon zest,
and herbs, you get the best of both worlds: a Thanksgiving turkey that’s a
little effort, and a lot of flavor.
Table of Contents
Toggle
* JUICY TURKEY OR CRISPY-SKINNED TURKEY?
* SHOULD I BASTE MY TURKEY?
* PREPARING THE TURKEY
* GET MORE FLAVOR BY ADDING FRESH INGREDIENTS TO YOUR DRY BRINE
* MORE THANKSGIVING RECIPES TO LOVE
* Perfect Garlic and Herb Roast Turkey
JUICY TURKEY OR CRISPY-SKINNED TURKEY?
That was a trick question -- you don’t have to choose. Why? SCIENCE, guys,
SCIENCE.
Trick #1 is the dry brine technique, which yields moist meat and crispy turkey
at the same time. As I explain in my Cider and Sage recipe:
Dry brine is basically the act of generously salting the meat and letting it
sit. That’s it. The salt draws out the juices in the turkey, then dissolves in
the juices to form a (very concentrated) briney liquid, which loosens muscle
fibers so the salty juices can get reabsorbed again and again, all the way down
through the meat of the turkey. As this is happening, the skin of the turkey is
exposed to the air in your fridge, which allows it to dry out. In the end, you
get crisp, golden skin and well-seasoned, plump and juicy turkey meat
throughout. That’s something to get excited about.
The second trick is a little secret I picked up from Cook’s Illustrated. Using
baking powder gets your bird extra crispy by helping render out the natural fats
to “fry” the skin as it bakes. I know what you’re thinking, but the baking
powder gets the job done without changing the flavor at all. I’ve used this
technique over and over again for my Crispy Baked Chicken Wings, and it delivers
every time.
Finally, is an oldie but a goodie: aluminum foil. Have you ever baked a pie and
covered the edges with foil to keep them from burning? This isn’t all that
different. Roasting the turkey under high heat, before covering it and lowering
the temperature keeps the meat tender while preventing it from overcooking.
SHOULD I BASTE MY TURKEY?
When I took this turkey out of the oven to photograph it, my first thought was
"I wish it was a little shiny" because a shiny turkey tends to be a bit more
photogenic. However, that shine can't be produced without adding liquid, and if
you want the tastiest turkey, you're better off without it. After taking the
time to dry-brine, adding liquid in any form -- yes, even a brush of butter -
would undo some of your work. That means NO BASTING, you guys!
Here's the deal: turkey skin is pretty much water-tight. Brine that’s allowed to
sit with salt will allow moisture to be absorbed through that barrier, but
anything else added afterward in the form of liquid is just wetting / rolling
off the skin. It does NOT make for juicier meat.
In fact, I avoid adding any extra liquid at all, including to the bottom of the
pan until after the turkey has been fully cooked, as that liquid will turn to
steam and wet the skin, especially after it's been covered with the foil.
Avoid added liquid after dry-brining and you'll wind up with skin so crisp, you
can hear it shatter around the edges when you cut in.
PREPARING THE TURKEY
When it comes to simple main dishes, the little details matter a lot. Make sure
you take the right steps before you start the cooking-- or even brining--
process and you'll be certain to have great results.
* Know how much you need. Generally, you should have 1 pound of turkey per
person you plan to feed. However, larger turkeys generally don't cook as
evenly as smaller ones, meaning you risk drying out the breast meat before
the thighs are cooked to a safe temperature. If possible, it's better to
roast up 2 smaller (10-13 pound turkeys) over cooking a huge, 20-someodd
pound turkey.
* Picking your turkey. Because we are dry-brining the turkey, it's important
not to get a turkey that has been brined before packaging, or else you'll
wind up with a super salty turkey. Instead, look for natural turkeys, which
will have no artificial ingredients, preservatives, or coloring added.
* Don't forget to defrost. If you're wondering how long in advance you have to
begin defrosting your turkey, remember that you need about 24 hours for every
4 pounds. That means that it will take three whole days to defrost a 12 pound
turkey in the refrigerator, and that's before factoring in the overnight dry
brine. Don't wait til the last minute!
* Okay, I messed up and waited til the last minute. I've made this mistake many
times, but not to worry. You can thaw your turkey in cold water and speed the
process up. As a general rule of thumb, it should take 30 minutes per pound
to thaw your turkey. To do a water-thaw, keep your turkey in the wrapping (or
place in a leak proof bag) and submerge it in a large container or sink of
cold water. Keep it submerged and change the water every 30 minutes.
* I did the water thaw method but my turkey is still slightly frozen. Can I
still dry-brine it? Yes. As long as the skin is defrosted and you have thawed
most of the cavity (run cold water through it, if necessary), you can pat
your turkey dry and dry-brine. It will finish thawing in the fridge
overnight.
GET MORE FLAVOR BY ADDING FRESH INGREDIENTS TO YOUR DRY BRINE
In the past, I've stuck to mostly just salt, pepper, and sugar for dry brines,
as I knew I'd be basting and brushing later in the cooking process, or
smothering with an herby butter before roasting. However, this time I knew that
I wanted to keep the skin dry, so I including flavorful ingredients like garlic,
lemon zest, and a variety of fresh herbs in my brine.
There are two great things about this:
1. All of the work is done in the food processor ahead of time. You simply have
to toss in your herbs and garlic, and your food processor will turn them
into a paste. Then add in the brine ingredients (salt, sugar, and baking
powder for extra crispiness), and you'll wind up with a somewhat crumbly
mixture for sprinkling over and inside of the the turkey. It's incredibly
easy, and all done long before your turkey ever sees the oven, which means
you won't have to fuss when you're putting together the rest of your
Thanksgiving spread the day-of.
2. The flavors are able to actually penetrate the turkey meat. Remember how we
talked about the fact that turkey skin is mostly water-tight, and that
basting doesn't actually penetrate the skin? That also means that when we
are adding things like herbs and garlic on top of the turkey right before
roasting, it's not flavoring the meat at all. However, when the flavors are
instead added with the dry brine, they're also carried down into the meat
along with the concentrated briny liquid. It's one of the few ways to get
flavor that actually lives BELOW the skin!
MORE THANKSGIVING RECIPES TO LOVE
* Apple Cider Sangria
* Pumpkin Spice Latte Tiramisu
* The Best Cornbread Stuffing with Sausage and Bacon
* Honey Buttermilk Cornbread
* Make-Ahead Rosemary Sweet Potato Rolls
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram
instagram iconpinterest pinterest iconfacebook facebook iconprint print
iconsquares squares iconheart heart iconheart solid heart solid icon
PERFECT GARLIC AND HERB ROAST TURKEY
--------------------------------------------------------------------------------
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 9 reviews
* Author: Morgan
* Total Time: 3 hours 30 mins
* Yield: 12 1x
Print Recipe
Pin Recipe
INGREDIENTS
Scale 1x2x3x
* 1 turkey (~12 pounds)
* 6 tablespoons kosher salt
* 2 tablespoons baking powder
* 1 tablespoon granulated sugar
* 1 tablespoon black pepper
* 1 lemon, zested and quartered
* 1 bunch fresh thyme, divided
* 1 bunch fresh rosemary, divided
* 1 bunch fresh sage, divided
* 1 head garlic (~15 cloves), cloves smashed and peeled, divided
* 2 onions, peeled and quartered
* 2 stalks celery
* 2 carrots, peeled
* 1 bay leaf
Cook Mode Prevent your screen from going dark
--------------------------------------------------------------------------------
INSTRUCTIONS
1. Put half of the herbs and half of the garlic in a food processor. Pulse
several times until the herbs are finely chopped and the mixture becomes a
coarse paste, stopping to scrape the sides as necessary. Add the salt,
baking powder, black pepper, granulated sugar, and lemon zest. Pulse until
well-combined.
2. Remove any giblets or gravy packet that might be provided in the packaging.
Pat the turkey dry, inside and out of the cavity.
3. Place the turkey on a rimmed baking sheet or a disposable roasting pan.
Sprinkle the brine mixture evenly all over the turkey surface. Sprinkle a
small amount inside the turkey cavity. Let sit in fridge, uncovered,
overnight
4. Position a rack in the bottom third of the oven and heat to 450°F.
5. Stuff the turkey with the carrot, celery, onion, lemon, bay leaf, and any
leftover garlic and herbs. Lightly tie the legs, tuck the wings behind the
back, and set the turkey breast side up on a rack in a roasting pan. Put any
vegetables that could not fit in the turkey at the bottom of the roasting
pan.
6. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum
foil. Reduce oven temperature to 350°F and continue roasting until an
instant-read thermometer inserted in the thickest part of a thigh reaches a
temperature of 165°F, about 2 to 2 ½ hours more. Do not baste!
7. Let sit for 30 minutes before serving.
* Prep Time: 30 mins
* Cook Time: 3 hours
DID YOU MAKE THIS RECIPE?
Tag @hostthetoast on Instagram and hashtag it #hostthetoast
MORE GLUTEN FREE
* Garlic Confit (and Homemade Garlic Oil)
* Asian Smashed Cucumber Salad
* Easy Ultra-Smooth Hummus
* Tostones (Fried Green Plantains)
COMMENTS
1. Cindy Gordon says
November 12, 2019 at 9:36 pm
Simply put, a beautiful recipe and a tasty recipe just in time for
Thanksgiving. We always like to do a trial run on our recipes before the
big day. This one did not disappoint!
Reply
2. Deanne says
November 12, 2019 at 9:49 pm
This is the perfect Thanksgiving turkey recipe! We're making it again!
Reply
3. Veena Azmanov says
November 12, 2019 at 11:13 pm
I am drooling with the presentation itself. I love the flavor of Garlic and
Herb. My next festive dish for sure.
Reply
4. Anita says
November 12, 2019 at 11:36 pm
What a beautiful looking bird. I love that you are not holding back on the
herbs! I got to give this a try. 🙂
Reply
5. Beth says
November 12, 2019 at 11:52 pm
This turkey is perfection! Helpful tips to a perfect Turkey is just what I
need for a perfect Thanksgiving!
Reply
6. Connie Gordon says
November 27, 2019 at 6:08 pm
Morgan,
I’ve been frantically looking for a recipe that you posted within the past
two months. It is a baguette filled with a chicken mixture. I hope you or
anyone else can help me out. I was planning to make it this weekend and
accidentally deleted it!
Reply
7. Megan says
November 26, 2020 at 7:04 pm
My family loved it! Thanks for the instructions and great recipe
Reply
8. Jennie Rowell says
November 07, 2021 at 6:13 pm
Love this recipe! Made two years in a row. Next year I may start my brine
another whole day early? Also- made two turkeys this year, one 12 pound,
one 13 pound- both cooked to 168 in an hour and 40 minutes. Could just be
my oven. I swear by host the toast!
Reply
9. Kels says
April 24, 2022 at 10:13 pm
Thanks for this technique! I reduced the salt a little and changed the
seasoning but it came out crispy and perfectly cooked! I used abt 1/2 cup
adobo seasoning, 3 tbsp sage-poultry blend plus 4 tbsp salt, the sugar and
baking powder, and a little mustard. Next time I may use more fresh herbs
and a little more sugar.
Reply
10. Peachss says
November 23, 2023 at 1:27 pm
Lovely turkey, Will make again for sure!
Reply
LEAVE A REPLY CANCEL REPLY
Your email address will not be published. Required fields are marked *
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Comment *
Name *
Email *
Save my name, email, and website in this browser for the next time I comment.
Δ
MEET MORGAN
Morgan is a full-time food blogger, pizza-related sleep talker, and
self-described hobby hoarder.
READ MORE »
* Facebook
* Instagram
* Pinterest
* RSS
* Twitter
> Host The Toast
Privacy Policy
* Facebook
* Instagram
* Pinterest
* RSS
* Recipes
* About
* Press
* Shop
Update Privacy Preferences
A Raptive Partner Site