A flavorful and juicy roasted turkey recipe, perfect for holiday gatherings.
Prepare the brine by mixing water, kosher salt, brown sugar, and beer in a large cooler until dissolved.
Ensure the brine is well mixed to evenly distribute the salt and sugar.
Trim the turkey by removing excess fat and giblets, then rinse it under cold water.
Rinsing the turkey helps remove any residue and prepares it for brining.
Submerge the turkey in the brine and refrigerate for 12-24 hours.
Ensure the turkey is fully submerged for even brining.
Preheat the oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Mix butter with garlic powder, smoked paprika, black pepper, parsley, sage, and thyme to create the rub.
Softened butter makes it easier to mix and apply the rub.
Pat the turkey dry and rub the herb butter mixture under the skin and over the surface.
Applying the rub under the skin infuses the meat with flavor.
Stuff the turkey cavity with onion and celery.
Stuffing with aromatic vegetables enhances the flavor of the turkey.
Place the turkey in a roasting pan lined with aluminum foil, breast side up.
Lining the pan with foil makes cleanup easier.
Roast the turkey in the oven for 4-5 hours, basting occasionally.
Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C).
Let the turkey rest for 30 minutes before carving.
Resting allows the juices to redistribute, making the meat tender.
