Fresh Turkey Recipe

Preparation

1. 1

   Select Your Turkey

   Choose a fresh turkey weighing between 12 to 14 pounds. Ensure the turkey is completely thawed if previously frozen.

2. 2

   Brine the Turkey

   In a large bucket or cooler, dissolve 1 cup of kosher salt in 2 gallons of water. Submerge the turkey in the brine for 12 to 24 hours in the refrigerator or a cool place.

3. 3

   Preheat the Oven

   Preheat your oven to 325°F (165°C) approximately 30 minutes before you are ready to roast the turkey.

4. 4

   Prepare the Butter Mixture

   In a bowl, mix 1 cup of softened butter with 2 teaspoons of freshly ground black pepper. Chop the fresh herbs and mince the garlic, then combine them with the butter mixture.

5. 5

   Prepare the Vegetables

   Roughly chop the onion, carrots, and celery. Set aside for stuffing the turkey cavity.

6. 6

   Stuff the Turkey

   Remove the turkey from the brine, rinse it under cold water, and pat dry with paper towels. Gently lift the skin and spread half of the herb butter mixture under the skin. Fill the cavity with the chopped vegetables and any remaining herb butter.

7. 7

   Roast the Turkey

   Place the turkey breast side up in a roasting pan. Pour 4 cups of chicken broth into the bottom of the pan to keep the turkey moist. Roast in the oven for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (75°C).

8. 8

   Baste the Turkey

   Baste the turkey every 30 minutes with the pan juices to ensure a golden brown skin. If the skin starts to darken too quickly, cover loosely with aluminum foil.

9. 9

   Rest the Turkey

   Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving to allow the juices to redistribute.