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Brined Turkey with Garlic Herb Butter

Serves 12 people

Brining your turkey creates the most tender meat so be sure to plan ahead for this step. Our garlic herb butter ensures your turkey will taste just how you remember your favorite thanksgiving holidays.

Prep Time: 15 minutes
Cooking Time: 3.5 hours

Brined Turkey:
1 12-pound turkey (a common guide is 1 pound of uncooked turkey per person, which is about 6 ounces cooked turkey per person)
2 gallons water
2 ½ cups sea salt
Garlic Herb Butter:
1 cup (2 sticks) unsalted butter
1 tablespoon sea salt
1.5 teaspoons black pepper
1 tablespoon garlic powder
½ cup fresh parsley, minced
¼ cup fresh sage, minced
¼ cup fresh rosemary, minced
¼ cup fresh thyme
Zest from 1 medium lemon


Submerge your turkey in a large pot with the water and sea salt for 12 hours.

While your turkey is brining, prepare your butter by mashing all of the butter ingredients together until well-combined.

Drain the water and pat dry.

Place the turkey on a roasting pan with a roasting rack.

Preheat your oven to 350 degrees Fahrenheit.

Rub the butter all over the entire turkey, as well as under the turkey’s skin, being careful not to tear the skin.

Roast the buttered turkey in the oven uncovered for 45 minutes, then cover with foil, shiny side out and continue to roast for 2 hours and 15 minutes.

As butter and juices form in the bottom of your roasting pan, baste your turkey with a traditional baster or with a ladle so that you are pouring the buttery juices back on the turkey, keeping it moist as it roasts.

Your turkey is done when it reaches 165 degrees Fahrenheit when checked with a meat thermometer. Be careful to not cook longer than this so that your meat stays very moist.

Remove from the oven and tent with foil so that its heat increases to 170 degrees Fahrenheit, before slicing and serving.

Store any leftovers in a glass container in the fridge for up to 3 days.


Calories: 275
Carbs: 0
Net Carbs: 0
Protein: 33
Fat: 18