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Slow-Roasted Turkey with Herb Salt

This recipe details a slow-roasted turkey preparation using a fragrant herb salt rub. The turkey is seasoned, stuffed with aromatics, basted with butter, and cooked low and slow for tender meat and crispy skin, perfect for a special meal.
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Total Time 5 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 7410.1 kcal

Equipment

  • 1 Roasting pan Large enough to hold the turkey
  • 1 Wire Rack Fits inside the roasting pan
  • 1 Meat Thermometer Instant-read or probe type
  • 1 Small Bowl For mixing herb salt
  • 1 Pastry Brush For applying butter

Ingredients
  

Main

  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground pepper
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried savory
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried marjoram
  • 2 teaspoons finely grated lemon zest
  • One 14-pound organic turkey rinsed and patted dry
  • 1 onion quartered
  • 1 celery rib cut into 2-inch pieces
  • 4 garlic cloves crushed
  • 1 stick unsalted butter melted and cooled

Instructions
 

  • Preheat oven to 325°F (160°C).
  • In a small bowl, combine kosher salt, pepper, dried herbs (thyme, savory, sage, rosemary, marjoram), and lemon zest.
  • Rinse the turkey inside and out, then pat it completely dry with paper towels.
  • Place the turkey on a wire rack in a roasting pan.
  • Loosen the skin over the breast and thighs, then rub about half of the herb salt mixture directly onto the flesh under the skin.
  • Rub the remaining herb salt mixture all over the exterior skin of the turkey.
  • Place the quartered onion, celery pieces, and crushed garlic cloves inside the turkey cavity.
  • Brush the entire surface of the turkey with melted and cooled unsalted butter.
  • Roast the turkey in the preheated oven for approximately 13-15 minutes per pound, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh (avoiding the bone).
  • Remove from oven, tent loosely with foil, and let rest for at least 20-30 minutes before carving.

Notes

Ensure the turkey is completely thawed and thoroughly patted dry inside and out for the crispiest skin. Apply the herb salt liberally under the skin and directly onto the flesh, not just the skin surface, for maximum flavor penetration. Slow roasting at a lower temperature ensures even cooking and moist meat. Basting with melted butter helps achieve a beautiful golden-brown skin. Use an instant-read thermometer to check the internal temperature in the thickest part of the thigh, avoiding the bone. Rest the turkey properly after roasting to allow juices to redistribute.