This easy herb roasted turkey produces all the good looks and mouthwatering flavors you dream of in an oven-roasted turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with roasted Delicata Squash, fresh herb springs, or fresh arugula. The perfect companion to your roasted turkey and Thanksgiving feast is our signature red and white blend, PEJU Province.
1 Diestel Brand Whole turkey (about 18 to 20 pounds)
3 cups kosher salt
4 gallons fresh water
¼ cup olive oil
½ lb whole butter unsalted
12 large cloves of garlic minced
2 bunches fresh thyme
2 tbsp chopped fresh sage
2 tbsp chopped fresh rosemary
4 tbsp sea salt
2 tbsp ground white pepper
Combine the salt and water and dissolve it well.
Submerge the whole turkey into the salted water for 24 hours (it will make it juicier when roasted)
Heat a baking oven to 375 degrees
Remove turkey from the brine and pat dry.
Place turkey in a roasting pan with a wire rack under it.
Roast the turkey for about 45 minutes until it gets a golden brown in color. Lower the oven temperature to 225 degrees.
Continue to cook the turkey for about 2 to 2 1/2 hours basting with the herb butter every 30 minutes.
Remove turkey from oven when the internal temperature reads 165.
Let it rest at room temperature for 30 minutes before serving it.
Enjoy!
Heat a medium sauce pan and add the oil and butter to melt.
Add the garlic and cook for 5 minutes. Allow to cool down.
Add the rest of ingredients and reserve until needed.
8466 St. Helena Highway
Rutherford, CA 94573
