The Ultimate Holiday Turkey Recipe (with Loads of Herbs and Spices!)

Not sure which spices you need to season your holiday turkey? Look no further!

This is the very recipe I follow every Thanksgiving and Christmas we choose to have a turkey at home. It has a strong Italian influence. Be sure to purchase fresh herbs and ground your own spices for the ultimate roasted turkey.

Roasted Turkey with Fancy Italian Herbs Recipe

Prep time: 15 mins
Cook time: 4 hours

Ingredients

Brine 
2 C Brown Sugar
1 C Sea Salt (optional)
1 t Rosemary, cut and sifted
1 t Tarragon, whole
1 t Thyme, whole

Roast Turkey Seasoning
1 15-20lb Turkey
1 medium Onion, sliced ½ “ thick
1 bottle of Blue Moon Autumn Ale
1 bottle of Water
2 T Rosemary, whole
2 T Garlic, minced
1 T Tarragon, whole
1 T Thyme, whole
1 T Sea Salt – Coarse (or Kosher Salt)
1/2 C Extra Virgin Olive Oil

Gravy
4 oz Butter
4 oz Wheat Flour, sifted (or Cheatin’ Wheat)
20 oz of Turkey Stock (optional Chicken Stock)
20 oz of Milk or 1/2 and 1/2

Instructions

Brine
Add all brine ingredients to 4 qt sauce pan.
Fill with water and bring to boil.
Pour into clean five gallon bucket.
Remove giblets and rinse bird under cold water.
Add whole turkey to bucket.
Fill bucket with cold water.
Cover with plastic wrap and keep cool overnight – 8 – 12 hours (we use our garage).

Roast Turkey
Preheat oven to 350 degrees.
Arrange onion slices on bottom of large roasting pan.
Add beer to roasting pan.
Fill beer bottle with water and add to roasting pan.
Place all seasonings in a measuring cup.
Add olive oil to seasonings and stir until fully coated.
Season the cavity using half of the seasoning mixture.
Place bird in roasting pan.
Rub the entire outside of the bird with remaining wet seasoning mixture.
Seat turkey legs under wire roasting frame or secure using wooden skewer.
Roast bird for approximately 25 minutes per pound for birds under 12 pounds and 20 minutes per pound for larger birds.
Bird is done when juices run clear at thickest part of leg, or when checked using meat thermometer.
Allow bird to rest for 10-15 minutes prior to carving.
Garnish with fresh Thyme and Rosemary.
Serve.

Gravy
In a large saute pan melt butter.
Add flour to create roux and cook until roux slightly browns (blond roux).
Pour pan drippings through a fine wire mesh screen into a large glass measuring cup.
Slowly add filtered stock into saute pan with roux and stir with wire whip.
Continue to add stock and milk stirring constantly until smooth.
Salt and pepper to taste.