Herb Cured Turkey


prep 0:30       total 2 days 3:30


15 servings



3 tbsp. kosher salt
3 tbsp. dried marjoram
3 tbsp. black peppercorn
3 tbsp. dried thyme
3 tbsp. juniper berries
12 sprigs fresh rosemary
12 cloves garlic
1/2 cup unsalted butter
1 (14 lbs.) turkey


2 days before baking your turkey, prepare spice mixture of dry herbs(marjoram,thyme,juniper berries,salt, peppercorn). Use a grinder or food processer to break everything up into a fine mix. Rinse thawed turkey and pat dry. Remove neck, etc. for gravy if desired. Rub 1/2 of the dry mixture on outside of turkey and other 1/2 inside. Cover tightly in plastic wrap and chill for 2 full days.

Preheat oven to 325°F. Stuff bird with rosemary sprigs and peeled garlic cloves. Brush melted butter over entire bird. Bake on roasting rack breast side down for half cooking time and then rotate to breast side up for remaining time. Internal temperature should be 160°F at thick part of breast.

Clean out cavity and juices. Let stand about 20 minutes before carving. Use leftover drippings to prepare gravy. Simmer drippings with some additional chicken broth, garlic, salt, pepper. Use flour to thicken to desired consistency. Place on bed of fresh herbs to serve (thyme and rosemary).

Author's Comments

So perfect and full of flavor - Earthy herbs and simplicity make this Turkey fit for a feast. Simple to do a few days ahead - less to worry with on Thanksgiving Day!

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