With over 50 million views on TikTok, this viral turkey recipe by Tineke Younger is a must-try for Thanksgiving.
This is Tini's recipe from 2023 as you can see in the video. It's been tested multiple times and it is delicious.
Recently she posted a newer recipe with slightly different ratios: she uses 1 tablespoon of seasoning for the injectable butter, so it is up to you if you want to increase the amounts.
Tini is a food creator and TV personality that has been sharing some amazing recipes for the Holidays.
If you are hosting Thanksgiving on a budget, don't miss my $40 Thanksgiving Dinner Menu for 10 people.
Check out her viral Mac and cheese here. If you have any leftovers try my Turkey Cobbler with red lobster biscuits!
This juicy turkey makes the best Thanksgiving gravy too!
Why you will love this recipe
This recipe is a classic Thanksgiving turkey. The brine and herbed-compound butter makes this turkey extra juicy and flavorful.
The way the creator explains how to make this recipe is very approachable and the results are worth the time invested in prepping the turkey this way.
If you want a juicy turkey this Thanksgiving, definitely give this recipe a try.
Ingredients for Tini's Turkey
- Turkey: a bird that weights 10-12 lbs. is ideal for this recipe as smaller birds are extra tender and cook faster. Be sure the turkey is not brined, the label should say natural turkey. This recipe will be enough for a bird up to 20 lbs. without having to double any amounts of brine or compound butter.
- Wet brine: The liquid in which the turkey "marinates" for about 12 to 24 hours before roasting. The brine includes aromatics like rosemary, sage, oregano and thyme.
- Garlic herb butter: This herb butter is used in two ways. A portion of the butter is slathered in the turkey under the skin and the rest is injected in the turkey.
- Liquid butter: To inject the turkey meat and add extra juiciness. This butter is seasoned with spices like paprika and thyme.
How to make a wet brine for turkey
Making a wet brine is simple. We bring the ingredients to a gentle boil so the herbs release their aroma that will infuse the turkey with lots of flavor.
Combine all the ingredients for the brine and bring to a boil. Let the brine boil for 2 minutes.
Allow the brine to cool down completely before submerging the turkey in it. You do not want to cook your turkey in the brine.
The turkey needs to sit in the brine, refrigerated and covered, for 12 to 24 hours.
How to make a compound butter
To make the herby butter, simply rough chop the herbs and garlic.
Add the softened butter to a food processor and blend all the ingredients until everything is well incorporated.
This butter will be used to rub the turkey cavity and then to be brushed on the turkey skin.
How long to cook the turkey
With any meat you cook, it all depends on the size. But this turkey will take between 2-3 hours.
The safe temperature for cooked turkey is 165°F, once the turkey breast reaches the desired temperature it is safe to eat.
With this recipe, the turkey will take between 2 to 3 hours but you should check the internal temperature with a meat thermometer.
Cooking equipment
For this recipe you will need these things in your kitchen:
- Brine bucket: It should be a container big enough to hold the turkey completely submerged in the brine and should fit in your refrigerator. You could also use a brine bag.
- Turkey roasting pan: This allows the heat to circulate and will catch any turkey drippings to use for gravy.
- Brush: A cooking brush to add the butter to the turkey skin.
- Baster: This tool will allow you to add liquid to your turkey as it cooks to keep it moist.
- Injector: To add the butter inside the meat and keep it tender and juicy.
Hope you give this recipe a try! If you do, please let me know in the comments and leave a review.
Recipe tips (Don't skip these)
If you bought a frozen turkey, allow plenty of time for it to thaw in the fridge (2-3 days) before bringing and cooking.
The rule of thumb for roasting turkey is about 13 minutes per pound at 350°F.
A meat thermometer is your best friend when roasting a turkey. This will ensure a safe temperature and a juicy turkey.
Using a turkey that is about 10-12 lbs. will yield more tender meat.
Baste the turkey and inject it with the melted butter every 30 minutes. Keep an eye on the color and cover the turkey with foil when needed.
An hour or so before the turkey is ready, check for color and if the turkey is browning too quickly, cover the turkey with some aluminum foil or cheese cloth to prevent burning.
Roast the turkey for about 2-3 hours, checking the internal temperature on the thickest part of the breast.
Once you remove the turkey from the oven, allow it to rest for minimum 20 minutes. This will allow the turkey juices to redistribute and make the carving easier.
Tini Turkey Recipe
Ingredients
- 1 10-12 lb. Turkey defrosted
For the wet brine for turkey
- 8 Cups Water
- 1 Cup Kosher salt
- ¼ Cup Honey
- ¼ Cup Brown sugar
- 2 Oranges
- 2 Heads of garlic
- 2 Onions
- 1 Bunch Rosemary
- 1 Bunch Sage
- 1 Bunch Oregano
- 1 Bunch Thyme
- 2 Bay leafs
- 1 teaspoon peppercorns
- 8 Cups Ice cold water
Garlic Herb Butter to rub the turkey
- 1 Cups unsalted butter at room temperature (225grams/ 2 sticks)
- ¼ Cup Olive oil
- 8-12 Cloves Garlic
- 2 Tablespoons Oregano leaves Remove the stems and reserve for the turkey cavity
- 2 Tablespoons Rosemary leaves Remove the stems reserve for the turkey cavity
- 2 Tablespoons Thyme leaves Remove the stems reserve for the turkey cavity
- 2 Tablespoons Chives chopped
- ½ Tablespoon Lemon zest
- Juice of half of a lemon
- ½ teaspoon salt
- ½ teaspoon pepper
Liquid herb butter for injecting the turkey
- 1 Cup unsalted butter Melted (225grams/2 sticks)
- 1 Teaspoon salt kosher salt
- 1 Teaspoon pepper or to taste
- 1 Teaspoon Ground thyme
- 1 Teaspoon Onion powder
- 1 Teaspoon Garlic powder
- 1 Teaspoon Paprika
For the Turkey Cavity
- ½ Onion
- 1 Bunch Parsley
- Herb stems
- ½ Lemon
Vegetables for roasting pan
- ½ Onion roughly chopped
- 2 Carrots roughly chopped
- 2 Celery stalks roughly chopped
- 2 Cups Chicken broth
Instructions
Clean the turkey
- Remove the bag of innards, the neck bone and any plastic inserts from the turkey cavity. Reserve the neck bones and innards if making gravy from scratch.1 10-12 lb. Turkey
Prepare the wet brine
- Slice the oranges, cut the onions in half and the heads of garlic in half.2 Oranges, 2 Onions, 2 Heads of garlic
- Add all the ingredients to a pot except the ice water. Bring them to a boil.8 Cups Water, 1 Cup Kosher salt, ¼ Cup Honey, ¼ Cup Brown sugar, 1 Bunch Rosemary, 1 Bunch Sage, 1 Bunch Oregano, 1 Bunch Thyme, 2 Bay leafs, 1 teaspoon peppercorns
- Let the brine boil for 2 minutes and remove from the heat.
- Allow the liquid to cool down and add the 8 cups of ice water.8 Cups Ice cold water
- When the brine is completely cooled down transfer it to a container big enough to place the turkey and brine and that can fit in your refrigerator.
- You can also use a turkey brining bag for this process.
- Place the turkey in the brine and refrigerate covered for 12 to 24 hours.
- Discard the brine and dry the turkey with paper towels.
Prepare the Garlic Herb Butter
- In a food processor or blender combine the softened butter, herbs, garlic, lemon zest and lemon juice.1 Cups unsalted butter, ¼ Cup Olive oil, 8-12 Cloves Garlic, 2 Tablespoons Oregano leaves, 2 Tablespoons Rosemary leaves, 2 Tablespoons Thyme leaves, 2 Tablespoons Chives, ½ Tablespoon Lemon zest, Juice of half of a lemon, ½ teaspoon salt, ½ teaspoon pepper
- Use about ⅓ of the garlic herb butter to rub the inside cavity of the turkey.
- Melt the rest of the garlic butter and use a cooking brush to add the butter to the outer skin of the turkey. It should be completely covered.
Inject the turkey with liquid butter
- Melt the butter and add the seasonings and salt.1 Cup unsalted butter, 1 Teaspoon salt, 1 Teaspoon pepper, 1 Teaspoon Ground thyme, 1 Teaspoon Onion powder, 1 Teaspoon Garlic powder, 1 Teaspoon Paprika
- Inject the turkey with the liquid butter. Add it to the tights and breast poking different spots along the bird.
- Add herbs and lemon to the turkey cavity.½ Onion, 1 Bunch Parsley, Herb stems, ½ Lemon
- Place the turkey in a roasting pan. Add some chopped onion, celery and carrots to the bottom and about 2 cups of chicken stock.½ Onion, 2 Carrots, 2 Celery stalks, 2 Cups Chicken broth
- Roast the turkey at 330F until the internal temperature of the breast reaches 160F (it will keep rising out of the oven to 165F). It will take 2-3 hours depending on the size of your turkey.
- Baste the turkey with the drippings every 30 minutes and also inject some of the liquid back every 30 minutes.
- Allow the turkey to rest for 30 to 45 minutes before carving it.
- Slice and enjoy.
Notes
- Thaw your turkey 2-3 days in the fridge.
- For this recipe, buy a natural turkey (not brined).
- Brine turkey in the fridge for 24 hours.
- When cooking the turkey baste it and inject it with butter every 30 minutes.
- Cover the turkey with foil or a cheese cloth to prevent burning the skin.
- Cook the turkey until internal temperature is close to 165F, the temperature will continue to rise as the turkey rest.
- Allow the turkey to rest for at least 30-45 minutes before carving.
Laura
I ordered a 20-24 lb. turkey. Should I double the brine, butter rub and liquid butter? I also accidentally bought unsalted butter, any idea on how much salt I should add to substitute? Thank you so much for posting all of this!
Isabel
Hi Laura,
The wet brine should be plenty for that size bird, if anything make sure the breast if fully submerged.
For the compound butter and injectable butter, I’d add an extra 1/2 cup (1 stick) to each recipe and increase the amount of spices by 1/2 on each. I think you will be fine with the same amount of herbs but maybe do 12 cloves or garlic.
Unsalted butter is correct, I updated the recipe to salted butter by mistake but this recipe was tested with unsalted butter and the flavor was great.
Let me know if you have any questions.
Thanks!
Isabel
Janet
it should be half a cup of salt, not a full cup
Isabel
Hi! her original recipe (2023) calls for 1 cup of salt for the brine. I see her updated recipe only calls for half the amount but increases the salt on the compound butter. I've left my recipe as is because that is the one I tested.
Julia
I got a turkey that has been brined can I still do this brine?
Isabel
Yes, most turkeys come in a salt solution (brine) but this will infuse it with more flavor from the herbs and garlic.
Jessica
Yes, but use unsalted butter and unsalted stock and use a bit less salt for the wet brine. I accidentally bought a pre-brined turkey and I just cut some of the salt in the wet brine, then used unsalted butter and stock for the garlic butter and in the roasting pan. Turned out great!
Elizabeth R
This recipe was phenomenal and everyone at the table commented it was the JUICIEST turkey they’ve ever had! This will absolutely be my go to holiday turkey recipe moving forward! I would very kindly note that the seasoning measurements for the injectable turkey liquid on this website (as of Thanksgiving 2025) were teaspoons but the corresponding TikTok video indicated tablespoons!
Isabel
Hi Elizabeth,
Thanks, for leaving a review. Did you use the recipe as written or did you use tablespoons for the liquid butter?
I followed mine as written and it was delicious as well! But curious to know which measurements you followed.
Thanks again for taking the time to leave a review and I'm so happy your family loved the turkey.
Isabel