12/12/2025
Making a turkey can seem intimidating, but I promise you it’s way easier than it looks ..and this method gives you the juiciest, most flavorful bird ever. 🦃✨ Ingredients: 20 lb turkey 8 sticks salted butter 3 small bunches fresh rosemary, divided 2 small bunches fresh thyme, divided 2 small bunches fresh sage, divided 1 small bag carrots 4 large lemons 2–3 oranges 1 small bunch celery 2 white onions Cajun seasoning Garlic powder Onion powder Paprika Dried oregano 1 cup salt We’re starting with a dry brine. Combine the salt with 1 bunch chopped rosemary and the zest of one large lemon. Rub the mixture all over the exterior of your thawed turkey and inside the cavity. Place it in the fridge uncovered for 1–2 days. (For dry brining, use 1/2 tsp salt per pound of turkey.) Brush off the excess salt, then gently loosen the skin from the meat. Next, make the compound butter: Mix together 8 sticks softened butter, 1 bunch each chopped rosemary, sage, and thyme, plus Cajun seasoning, garlic powder, onion powder, paprika, and dried oregano. Combine until smooth and luscious. To the bottom of a roasting pan, add chopped carrots, celery, onion, lemon, oranges, fresh thyme, sage, and rosemary. Pour in chicken broth. Place the turkey on top, then stuff the cavity with more carrot, celery, onion, oranges, lemon, thyme, sage, and rosemary. Rub the turkey all over with the compound butter. Tie the legs and fold back the wings. Lay a cheesecloth over the turkey and coat the cheesecloth with the remaining compound butter. If you run out, just whip up a little more butter with the same seasonings. Roast at 400°F for 30 minutes, then remove and baste. Lower the heat to 325°F and keep basting every 30 minutes. A 20 lb turkey takes about 4.5 hours. Mine took around that time — and at the 4-hour mark, I removed the cheesecloth and returned it to the oven until it reached an internal temp of 165°F. I used a meat thermometer and highly recommend it. 🙌🏼 Save this for Thanksgiving: it’s truly foolproof. 🧡
