How To Make The Juiciest Turkey Ever! In The Oven

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in sodium.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber.

Thaw the turkey in the refrigerator for about 3 days for a 12 to 14 lb bird.

Prepare a brining bag and add 1 gallon of water for every cup of brine.

Open the single-use brine packet and add it to the water, mixing until dissolved.

Submerge the turkey breast side down in the brine bag and seal it.

Brine the turkey for 24 hours.

Lift the turkey out of the brine with the legs pointing down to drain excess liquid.

Pat the turkey dry with paper towels, including the inside.

Place the turkey back in the fridge for another 24 hours to air dry.

Make a turkey thyme compound butter by mixing 4 sticks of unsalted butter with turkey thyme seasoning.

Separate out about 1 stick of the compound butter for later use.

Gently separate the skin from the turkey breast using your fingers.

Massage the compound butter underneath the skin of the turkey.

Apply duck fat spray to the turkey skin to help the seasoning stick.

Season the bottom of the turkey with turkey thyme seasoning before seasoning the top.

Preheat the oven to 325°F (163°C).

Place the turkey in a roasting pan and put it in the oven.

Cook the turkey at 325°F for 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens