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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



  • 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


  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.