Garlic Herb Butter Turkey Recipe in the description box

Garlic Herb Butter Turkey

1 turkey

Brine
4 cups water
1 cup salt
1.5” piece ginger
5-6 cloves garlic, smashed
1 large onion, quartered
1 1/2 tbs whole black peppercorns
1/2 cup brown sugar
3 quarts cold water
32 ounce carton of chicken broth
Ice, to cover

Seasoning for turkey:
Adobo
Lawry’s low sodium seasoned salt
Paprika
Black pepper
Onion powder

Garlic herb butter:
2 sticks butter, softened
1/4 cup olive oil
10 cloves garlic
2 tbs fresh rosemary leaves
8 sprigs fresh thyme
2 tbs fresh sage leaves

Aromatics for cavity:
Sliced apple
Sliced onion
Rosemary
Thyme
Sage

Add water, salt, ginger, garlic, onions, and peppercorns to a stockpot. Cook on high, stirring occasionally until salt dissolves completely. Turn off heat and immediately add brown sugar. Stir until it dissolves. Add cold water and ice to cool it to room temperature.

Pour brine into cooler (or large container if using the refrigerator). Add carton of broth.

Open and clean your frozen turkey. Ensure all feathers have been removed. Add turkey to the brine and cover with ice. Place in fridge or cooler for 2 days. Do not exceed 48 hours in brine, or turkey will become salty.

Rinse brine from turkey. Use paper towels to pat it dry on inside and outside.

Add garlic, rosemary, sage, and thyme to food processor. Pulse until finely chopped. Stir into softened butter and olive oil.

Preheat oven to 500 degrees Fahrenheit.

Season turkey well. Be mindful of how much adobo and seasoned salt you add, to ensure that the turkey isn’t too salty. Exact amount will depend on the size of the turkey.

Slather garlic butter all over the inside and outside of the turkey and under the skin.

Put the turkey into preheated oven uncovered for 25 minutes. Remove turkey from oven. Reduce heat to 350, tightly cover roasting pan with foil, and return to oven in the opposite direction, for even cooking. Cook until the turkey reaches 160 degrees Fahrenheit internally, about 75-100 minutes depending on the size of the turkey.

Allow the turkey to rest 25 minutes before carving.