Best 7 Lemon Garlic And Herb Dry Brined Turkey Recipes

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For a delightful and flavorful Thanksgiving feast, look no further than this collection of lemon-garlic-and-herb-dry-brined turkey recipes. These recipes offer a variety of cooking methods, from traditional roasting to modern air frying, ensuring a perfect turkey for any preference. Each recipe is carefully crafted to infuse the turkey with a symphony of zesty lemon, aromatic garlic, and a medley of herbs, resulting in a succulent, juicy, and incredibly flavorful centerpiece for your holiday gathering. Whether you prefer a classic roasted turkey, a crispy air-fried turkey, or a zesty grilled turkey, these recipes provide detailed instructions and helpful tips to guide you through the process, ensuring a memorable and delicious Thanksgiving dinner.

Let's cook with our recipes!

LEMON-HERB ROASTED TURKEY



Lemon-Herb Roasted Turkey image

Lemon and thyme are the predominant flavors in this golden, tender and moist turkey that has just six ingredients. It's so easy, we guarantee success! -Felicia Smith, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 16 servings.

Number Of Ingredients 13

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 medium lemon, halved
1 medium onion, quartered
14 garlic cloves, peeled
24 fresh thyme sprigs
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag

Steps:

  • Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 230mg cholesterol, Sodium 489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.

GARLIC HERB ROAST TURKEY



Garlic herb roast turkey image

This juicy roast turkey recipe is easy to prepare and delivers a perfectly juicy, incredibly flavorful turkey every time.

Provided by Alida Ryder

Categories     Dinner

Time P1DT4h30m

Number Of Ingredients 13

4 kg (8.8lb) turkey (Giblets removed)
2 tbsp salt
2 tsp smoked paprika
2 tsp dried thyme
2 tsp dried oregano
2 tsp dried rosemary
1 tsp pepper
2 tsp garlic powder
½ cup softened butter
handful fresh herbs ((sage, thyme and rosemary) )
2 garlic bulbs (halved )
2 cups chicken stock
2 tbsp olive oil

Steps:

  • Combine salt, paprika, garlic powder, salt, pepper and dried herbs together then cover the turkey all over with it and scatter the remaining seasoning in the cavity of the turkey.
  • Place the turkey in a large dish (I just used a large roasting dish). Place in the fridge and allow to dry-brine for up to 24 hours.
  • On the day of roasting, take the turkey out of the fridge at least an hour before roasting and allow to come up to room temperature.
  • Preheat the oven to 200°C/390°F.
  • Gently loosen the breast skin then add softened butter and sage leaves under the skin.
  • If the butter is soft enough, you can just spread it over the breast by pressing it gently.
  • Place lemon slices, fresh sage, thyme and rosemary in the cavity then tie the legs together. Drizzle the turkey with olive oil and place in a large roasting dish.
  • Pour stock around the turkey and add halved garlic bulbs and more sage, thyme and rosemary. Place the turkey in a preheated oven and roast until the turkey is golden brown and cooked through.
  • If the meat reaches 74ºC/165ºF in the breast, thigh and drumstick, your turkey should be perfectly cooked. Allow to rest then carve.
  • Place the turkey on a large platter and add fresh herbs, the roasted garlic and lemon halves to decorate. Orange halves and pomegranate are also beautiful around a turkey. Serve with all the sides and gravy.

Nutrition Facts : Calories 405 kcal, Carbohydrate 1 g, Protein 62 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 204 mg, Sodium 1714 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMON, GARLIC AND HERB DRY-BRINED TURKEY



Lemon, Garlic and Herb Dry-Brined Turkey image

Dry-brining is a foolproof method that gives you tender, flavorful turkey every time. This recipe, infused with the flavors of garlic, lemon and thyme, is guaranteed to get raves as the centerpiece on your holiday table.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 12

Number Of Ingredients 10

3 tablespoons kosher salt
5 cloves garlic, very finely chopped
1 tablespoon chopped fresh thyme leaves
1 teaspoon finely grated fresh lemon peel
1 whole turkey, not prebasted (11 to 13 lb), thawed if frozen
4 tablespoons butter, melted
1/4 cup turkey drippings (fat and juices from roasted turkey)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon pepper
2 cups Progresso™ unsalted chicken broth (from 32-oz carton)

Steps:

  • In small bowl, mix salt, garlic, thyme and lemon peel. Place turkey on rack in large roasting pan. Rub turkey inside and out with salt mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
  • Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
  • Place turkey, breast side down, on rack in large roasting pan. Brush entire back side of turkey with 2 tablespoons of the melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 2 tablespoons melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 3 hours to 3 hours 30 minutes, brushing twice with pan drippings during last 30 minutes of roasting. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
  • While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper.
  • Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened.

Nutrition Facts : Calories 470, Carbohydrate 3 g, Cholesterol 200 mg, Fat 1 1/2, Fiber 0 g, Protein 61 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1990 mg, Sugar 0 g, TransFat 1/2 g

GARLIC HERB-BRINED TURKEY



Garlic Herb-Brined Turkey image

Find out just how delicious a turkey can be with our Garlic-Herb Brined Turkey recipe. Our Garlic-Herb Brined Turkey gets its delicious flavor from a combination of rosemary, parsley, garlic and zesty Italian dressing.

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 11h10m

Yield 12 servings

Number Of Ingredients 11

1 fresh turkey (12 lb.)
3 qt. (12 cups) water
1 cup kosher salt
12 cloves garlic, lightly crushed
1 small onion, sliced
8 sprigs fresh parsley
4 sprigs fresh rosemary
4 bay leaves
1 gal. (4 qt.) ice water
1 bottle (16 oz.) KRAFT Tuscan House Italian Dressing
1/4 cup butter

Steps:

  • Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag.
  • Bring 3 qt. water, salt, garlic, onions and herbs to boil in 8-qt. stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours.
  • Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min.
  • Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey.
  • Bake 1-1/2 to 2 hours or until turkey is done (165ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving.

Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 255 mg, Sodium 8260 mg, Carbohydrate 5 g, Fiber 0.8377 g, Sugar 3 g, Protein 70 g

BAY AND LEMON BRINED TURKEY



Bay and Lemon Brined Turkey image

Provided by Dave Lieberman

Categories     main-dish

Time 11h40m

Yield 12 to 15 sersvings

Number Of Ingredients 8

1 (12 to 15-pound) turkey
2 gallons water
1 cup sugar
1 cup kosher salt
2 lemons, sliced in 1/2
4 bay leaves
3 cinnamon sticks
Small handful cloves

Steps:

  • Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight.
  • Preheat oven to 350 degrees F.
  • Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Cook turkey for about 3 1/2 hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 to 20 minutes before carving.

LEMON AND HERB ROASTED THANKSGIVING TURKEY



Lemon and Herb Roasted Thanksgiving Turkey image

Provided by Geoffrey Zakarian

Categories     main-dish

Time P1DT6h30m

Yield 10 to 12 servings

Number Of Ingredients 20

One 12- to 14-pound fresh turkey
Kosher salt and freshly ground black pepper
2 tablespoons finely minced fresh oregano
2 tablespoons finely minced fresh parsley
2 tablespoons finely minced fresh tarragon
1 tablespoon ground sumac
1 tablespoon finely minced fresh thyme
1 teaspoon finely minced shallots
Grated zest of 6 lemons (use 3 of the zested lemons below)
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
10 sprigs fresh parsley
10 sprigs fresh thyme
3 lemons, halved
1 shallot, halved
3 carrots, roughly chopped
3 stalks celery, roughly chopped
1 onion, roughly chopped
Water or stock, for the roasting pan
4 tablespoons (1/2 stick) unsalted butter

Steps:

  • For the turkey: Twenty-four hours before cooking your turkey, liberally season the inside and outside of the bird with salt and pepper. Using a mini chopper or mortar and pestle, grind the oregano, parsley, tarragon, sumac, thyme, shallots and lemon zest together with some salt and pepper; the salt will help draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Spread the herb mixture all around the inside and outside of the turkey. Refrigerate the turkey, uncovered to dry the skin, for 24 hours.
  • For the roasting: Remove the turkey from the fridge 90 minutes before roasting and allow it to come to room temperature.
  • Preheat the oven to 450 degrees F.
  • Season the turkey again with salt and pepper. Put the parsley and thyme sprigs in the cavity with the lemon and shallot halves.
  • Put the carrots, celery and onions in the bottom of a roasting pan fitted with a roasting rack. Add a cup of water or stock to the bottom of the pan. Add the turkey to the rack and roast, adding a little more water or stock to the pan if necessary to prevent the drippings from burning, for 30 minutes. Reduce the temperature to 350 degrees F and continue to roast, basting the turkey with the pan drippings every 30 minutes, until the thickest part of the leg registers an internal temperature of 155 degrees F, another 2 1/2 to 3 hours. Allow the bird to rest, tented with foil, for at least 1 hour before carving. The temperature will rise to about 165 degrees F during resting.
  • Pour the pan drippings into a saucepan, set the pan over medium-high heat and cook until reduced by one-half, about 10 minutes. Stir in the butter until melted. Pour the reduced turkey drippings over the carved turkey just before serving.

GARLIC AND HERB ROASTED TURKEY



Garlic and Herb Roasted Turkey image

Our recipe specialists use an easy herb rub to turn out a tender, tasty turkey with beautiful golden skin. Lemon adds a pleasant flavor to the gravy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 14 servings (2 cups gravy).

Number Of Ingredients 13

1 turkey (14 to 16 pounds)
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
1-1/2 teaspoons garlic powder
1-1/2 teaspoons Italian seasoning
1 teaspoon each minced fresh rosemary, tarragon and thyme
1/4 teaspoon salt
1/4 teaspoon each lemon-pepper seasoning, cayenne pepper, chili powder and paprika
2 garlic cloves, minced
1 medium lemon, cut into wedges
1 medium orange, cut into wedges
2 tablespoons all-purpose flour

Steps:

  • Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving., Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts : Calories 541 calories, Fat 24g fat (7g saturated fat), Cholesterol 245mg cholesterol, Sodium 225mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 73g protein.

Tips:

  • Choose a fresh turkey: Look for a turkey that is plump and has a moist, pink color. Avoid turkeys that have any bruises or cuts.
  • Defrost the turkey properly: Thaw the turkey in the refrigerator for 24 hours for every 5 pounds of weight. You can also thaw the turkey in a sink filled with cold water, changing the water every 30 minutes. Do not thaw the turkey at room temperature.
  • Dry brine the turkey: Dry brining helps to evenly distribute the flavor throughout the turkey and results in a more moist and flavorful bird. To dry brine the turkey, simply rub the turkey inside and out with the dry brine mixture and refrigerate for 12-24 hours.
  • Roast the turkey at a low temperature: This will help to prevent the turkey from drying out. Roast the turkey at 325 degrees Fahrenheit for 13-15 minutes per pound.
  • Let the turkey rest before carving: This will allow the juices to redistribute throughout the turkey, resulting in a more moist and flavorful bird. Let the turkey rest for 15-20 minutes before carving.

Conclusion:

This recipe for lemon, garlic, and herb dry-brined turkey is a delicious and easy way to cook a turkey for your next holiday dinner. The dry brine helps to evenly distribute the flavor throughout the turkey, resulting in a more moist and flavorful bird. The lemon, garlic, and herbs add a bright and flavorful touch to the turkey. This recipe is sure to be a hit with your family and friends.

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