Garlic and Herb Roasted Turkey THM S, SF, GF, DF, Keto

Thanksgiving is just around the corner! This Garlic and Herb Roasted Turkey will wow you guests with its taste and presentation. Another side bonus is, your house will smell wonderful while this is turkey is roasting. The broth from roasting the turkey makes the best gravy.

According to statistics, 51.6 millions turkeys are eaten on Thanksgiving Day. 77% of all whole turkeys are sold in November. Minnesota produced the most turkeys among all the other states in the US. Americans are expected to spend $968.8 million on Thanksgiving Dinner. My turkey is like a drop of sand in bucket compared to these figures.

A bulb of garlic, onion, and celery ribs are placed in the cavity of the turkey.

I was gifted some locally grown German Red Garlic which I used with this recipe. It has a wonderful aroma and taste.

Garlic and Herb Roasted Turkey THM S, SF, GF, DF, Keto

  • Brine:
  • 1 gallon cold water
  • 1/4 cup salt
  • 1/4 cup white wine vinegar
  • 12-16 pound turkey
  • 1 garlic bulb
  • 1 small onion
  • 2 ribs celery
  • 5 garlic cloves, minced
  • 1 tablespoon thyme
  • 1 tablespoon ground sage
  • 1 1/2 tablespoons parsley
  • 2 teaspoons rosemary
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil or Butter Flavored Coconut Oil
  • 2 cups water
  • Remove the giblets from the turkey. Set giblets aside. Mix brine ingredients-water, salt and white vinegar. Place turkey in a large container–(I use a food grade 5 gallon bucket). Pour brine over the turkey adding additional water if needed to completely cover the turkey. Allow to brine for 24 hours. Remove turkey from the brine. Rinse and pat dry with a paper towel. Insert garlic bulb, onions, and celery rib inside the body cavity. Combine garlic cloves, spices, salt, and pepper in a small dish. Gently loosen the skin across the breast. Rub 1/3 of the spices under the skin onto the breast meat. Brush the entire turkey with olive oil. Rub the remaining spices over the turkey. Place turkey into a roasting pan. Add water to the roasting pan. Insert meat thermometer in thickest part of the thigh. Preheat oven to 325 degrees. Place roaster on the bottom oven rack. Roast 2 hours. Tent the turkey with foil. Roast until internal temperature reaches 165 degrees. Remove turkey from the oven. Allow turkey to rest for 15 minutes. Place turkey on a serving platter for carving.
  • Allow 1 pound per serving: 12 pound turkey–12 servings.

When buying a frozen turkey — here are the thawing times by weight using either the refrigerator or cold water methods. If you are using the refrigerator method, keep the turkey in the original packaging. Your fridge will need to be 40 degrees or colder. Be sure to place your turkey on the lowest shelf with a drip pan to catch any leakage. Allow 24 hours for each 4 pounds of turkey.

When you use the water method, you will need to change the water every 30 minutes. The turkey needs to stay at 40 degrees throughout the thawing. It will take approximately 1/2 hour for every pound of turkey to cold water thaw. The downside of this method is that it will take time….you don’t want the water warmer than 40 degrees–so you may need to use ice to keep a correct temp. Most people do not have a large enough sink to thaw a turkey and keep it fully submerged.

Turkey WeightThawing Time
(Refrigerator)
Thawing Time
(Cold Water)
Up to 12 lbs1 to 3 days2 to 6 hours
12 to 16 lbs3 to 4 days6 to 8 hours
16 to 20 lbs4 to 5 days8 to 10 hours
20 to 24 lbs5 to 6 days10 to 12 hours

The spice have been rubbed over the turkey. It is ready to be placed in a roasting pan and roasted. This turkey was a little over 12 pounds. Here are some roasting times for turkeys.

 WEIGHT OF BIRD ROASTING TIME (UNSTUFFED) ROASTING TIME (STUFFED)
 Weight of Bird Roasting Time (Unstuffed) Roasting Time (Stuffed)
10 to 18 pounds 3 to 3-1/2 hours 3-3/4 to 4-1/2 hours 
18 to 22 pounds 3-1/2 to 4 hours 4-1/2 to 5 hours 
22 to 24 pounds 4 to 4-1/2 hours 5 to 5-1/2 hours 
24 to 29 pounds  4-1/2 to 5 hours5-1/2 to 6-1/4 hours 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

This image has an empty alt attribute; its file name is q
I love these measuring cups.

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change. The products from THM are very high quality and I love them.

Trim Healthy Mama Store

Garlic and Herb Roasted Turkey THM S. GF, DF, SF, Keto

A delicious roasted turkey using garlic and herbs!

Servings 12 servings
Author Glenda Groff

Ingredients

Brine

  • 1 gallon cold water
  • 1/4 cup salt
  • 1/4 cup white wine vinegar
  • 12-16 pound turkey
  • 1 garlic bulb
  • 1 small onion
  • 2 ribs celery
  • 5 garlic cloves minced
  • 1 tablespoon thyme
  • 1 tablespoon ground sage
  • 1 1/2 tablespoons parsley
  • 2 teaspoons rosemary
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil or Butter Flavored Coconut Oil
  • 2 cups water

Instructions

  1. Remove the giblets from the turkey. Set giblets aside. Mix brine ingredients-water, salt, and white vinegar. Place turkey in a large container–(I use a food grade 5 gallon bucket). Pour brine over the turkey, adding additional water if needed to completely cover the turkey. Allow turkey brine for 24 hours. Refrigerate or keep below 40 degrees. Remove turkey from the brine. Rinse and pat dry with a paper towel. Insert garlic bulb, onions, and celery ribs inside the body cavity. Combine garlic cloves, spices, salt, and pepper in a small dish. Gently loosen the skin across the breast. Rub 1/3 of the spices under the skin on the breast meat. Brush the entire turkey with olive oil. Rub the remaining spices over the turkey. Place turkey into a roasting pan. Add water to the roasting pan. Preheat oven to 325 degrees F. Insert meat thermometer in thickest part of the thigh. Place roaster on the bottom oven rack. Roast 2 hours. Tent the turkey with foil. Roast until internal temperature reaches 165 degrees. Remove turkey from the oven. Allow turkey to rest for 15 minutes. Place turkey on a serving platter for carving.

  2. Allow 1 pound per serving: 12 pound turkey–12 servings.

There are many more Holiday recipes in the spiral-bound 600 page, Around the Family Table Food-Fun-Fellowship Cookbook. Included in this book are over 500 recipes, many pictures, and all recipes are labeled with fuel Buy It Now.

HG cookbook pic 25

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.