Why the BEST Thanksgiving Turkey is an Oven Roasted Recipe (and how MommaTex Cook's it Perfectly)

whole turkey

🥗Healthier: chicken

💰Cheaper: turkey breast

Chicken is leaner, while turkey breast is less expensive than a whole turkey.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb blends

Dried herbs are more convenient and have a longer shelf life.

Prepare the brine by mixing 1/2 gallon of distilled water with 1/2 cup coarse kosher salt and 1/2 cup white sugar in a bowl until dissolved.

Add 1 teaspoon of poultry seasoning and 1 tablespoon of Better Than Bouillon roasted chicken base to the brine and stir until dissolved.

Rinse the turkey thoroughly and place it in a scent-free trash bag.

Pour the brine solution into the bag with the turkey, then add another 1/2 gallon of water.

Seal the bag tightly, ensuring the turkey is fully submerged in the brine.

Add at least 1 1/2 bags of ice to the bag to keep the turkey cool overnight for 12-15 hours.

The next day, remove the turkey from the brine and rinse it again in the sink.

Let the turkey sit out for 30-40 minutes before cooking to bring it closer to room temperature.

Preheat the oven to 300°F.

Prepare the herb butter by mixing 1 1/2 sticks of softened salted butter with chopped fresh rosemary, onion powder, and garlic powder.

Gently separate the skin from the turkey breast using your fingers, being careful not to rip the skin.

Spread the herb butter mixture under the skin of the turkey breast, ensuring it is evenly distributed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens