3-Phase Citrus Garlic Herb Turkey
There are three things a turkey should be: flavorful, crispy, and juicy. My 3-Phase Citrus Garlic Herb Turkey delivers all three — with a dry brine, citrus-garlic-herb injection, and buttery golden finish that even impressed Nonno.
Servings: 14 people
Ingredients
For the Turkey
- 1 whole 15-lb pasture-raised turkey fully thawed
- 2 ½ –3 cups chicken stock for the roasting pan
Phase 1 — Dry Brine (Apply two days before roasting)
- Apply two days before roasting
- 3 tablespoons kosher salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons brown sugar Ratio: 1 tablespoon salt per 5 lb turkey; ½ teaspoon baking powder + ½ teaspoon brown sugar per 5 lb
Phase 2 — Garlic-Herb Lemon Injection (Prepare the day before roasting)
- Prepare the day before roasting
- 10 cloves garlic peeled
- 1 handful fresh sage leaves
- 1 bunch chives
- 2 stems fresh rosemary leaves removed
- Several sprigs fresh thyme
- Zest of 1 lemon
- ½ cup extra-virgin olive oil
- 4 tablespoons melted butter
Phase 3 — Butter Rub (Prepare morning of roasting)
Under-Skin Butter
- ½ stick 4 tbsp unsalted butter, softened
- 2 fresh sage leaves
- 1 handful fresh parsley leaves
- Small bunch chives
- 1 sprig rosemary
- Several sprigs thyme
- 1 tablespoon olive oil
Over-Skin Butter
- ½ stick 4 tbsp unsalted butter, softened
To Stuff the Cavity
- 1 apple halved
- 1 onion halved
- ½ lemon halved
- Extra herbs sage, rosemary, thyme, parsley
Instructions
Phase 1 — Dry Brine
- Pat turkey dry inside and out.
- Combine salt, baking powder, and brown sugar.
- Loosen skin over breasts and thighs; rub brine under and over skin.
- Refrigerate uncovered on rack for 48 hours.
Phase 2 — Injection
- Blend garlic, herbs, lemon zest, olive oil, melted butter until smooth.
- Strain through fine sieve.
- Inject mixture into breasts and thighs from beneath skin (open cavity side).
- Refrigerate uncovered overnight.
Phase 3 — Butter Rub & Roasting
- Preheat oven to 425°F (220°C).
- Blend under-skin butter ingredients until smooth.
- Spread under skin over breasts and thighs.
- Massage plain butter over top.
- Stuff cavity with apple, onion, lemon, and herbs; tie legs.
- Add chicken stock to pan; set turkey on rack above.
- Roast 30 min at 425°F, rotating halfway.
- Lower to 350°F (175°C); rotate every 30 min until temps reach 160°F breast / 175°F thigh.
- Rest 30–45 min before carving.
- 💡 If skin browns too fast, tent loosely with foil in the last 30 minutes.
Nutrition
Calories: 674kcal | Carbohydrates: 6g | Protein: 111g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 336mg | Sodium: 2211mg | Potassium: 1230mg | Fiber: 1g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 4mg
