Easy No Brine Turkey Recipe – juicy and perfectly seasoned and cooked whole turkey, that does not need to be wet or dry brined. Easy to prepare, perfect for Thanksgiving, Christmas and NYE.

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Easy No Brine Turkey

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Prep Time: 15 MINS

Cook Time: 2 HRS 15 MINS

Ingredients

– 12 lb turkey – 2 cups chicken broth – Compound butter: – 225 grams unsalted butter — softened – 1 tbsp lemon juice – 4 cloves garlic — pressed – 1 tsp black pepper – 1 tbsp salt – 2 tsp chopped fresh thyme – 2 tbsp chopped parsley – 2 tsp chopped rosemary – 1 tsp chopped sage — optional – To stuff the turkey: – 1 Onion – 1-2 Carrots – 2 Stalks Celery – 1 apple — quartered – 1 orange — quartered – Fresh herbs - rosemary

Step 1

In a bowl, combine the softened butter, lemon juice, salt, black pepper, thyme, garlic, parsley, rosemary and sale (optional).

Step 2

Defrost turkey in the fridge.

Step 3

Remove turkey from the package. Remove the neck and bag of giblets. Rinse and pat dry.

Step 4

Optional: Salt the turkey on the inside with about 1-2 tsp of salt.

Step 5

Using a spoon, gently separate the skin from the meat around the breast .

Step 6

Use your fingers to spread some of the butter between the breast and the skin. It is important that the turkey is very dry, otherwise the butter won’t stick.

Step 7

Make sure you reserve about 3 tablespoons of the compound butter.

Step 8

 Evenly spread the remaining mixture over the whole turkey.

Step 9

Stuff the turkey with the apple, onion, orange, rosemary, thyme and parsley.

Step 10

Tie the legs together so the cavity is closed, using a baker's twine or dental floss. Tuck the wings under the turkey.

Step 11

 Optional: Inject the turkey legs and breast with melted butter.
Preheat oven to 425 F.

Step 12

Bake turkey for 30 minutes.

Step 13

Melt the reserved compound butter. Soak a double cheesecloth with it. Open the oven and cover the turkey with the cheesecloth. This will prevent browning too quickly.

Step 14

Reduce the oven temperature to 350 F.

Step 15

Roast for another 2-3 hours, until a thermometer inserted into the thickest part of the turkey (both breast and legs) reads 165 F.

Step 16

Baste the turkey with the drippings of the pan every 30 minutes.

Step 17

You may add about 1 cup of chicken stock to the bottom of the pan, when you start cooking the turkey, this way the drippings won’t burn quickly.

Step 18

Take out of the oven and let it cool for 25-30 minutes, covered with foil. Check the temperature again, art should not be less than 165 F. If it is, cook it for 20-30 minutes longer.

Step 19

Slice and serve. Use leftovers for soup.

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