With over 30 million views on TikTok, this viral turkey recipe by Tini Younger is a must-try for Thanksgiving.
Tini is a food creator and TV personality that has been sharing some amazing recipes for the Holidays.
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 bird are more tender and cook faster.
- Wet brine: The liquid in which the turkey "marinates" for about 12 to 24 hours before roasting. The brine includes
- 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.
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 blender 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.
The safe temperature for cooked turkey is 165F, 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.
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.
Tini Turkey Recipe
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 Pepper corns
- 8 Cups Ice cold water
Garlic Herb Butter to rub the turkey
- 2 Cups Unsalted butter at room temperature (500 grams/ 4 sticks)
- 8 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
- Salt and pepper to taste About 1 teaspoon each
Liquid herb butter for injecting the turkey
- 1 Cup Unsalted butter Melted (225 grams/ 2 sticks)
- 1 Teaspoon salt
- 1 Teaspoon pepper
- ½ Teaspoon Ground thyme
- ½ Teaspoon Onion powder
- ½ Teaspoon Garlic powder
- ½ 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
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.
Prepare the wet brine
- Slice the oranges, cut the onions in half and the heads of garlic in half.
- Add all the ingredients to a pot except the ice water. Bring them to a boil.
- 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.
- 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.
Add the Garlic Herb Butter
- Discard the brine and dry the turkey with paper towels.
- 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 the outer skin of the turkey. It should be completely covered.
Inject the turkey with liquid butter
- Inject the turkey with the liquid butter. Add it to the tights and breast poking different spots along the bird.
- Place the turkey in a roasting pan. Add some chopped onion, celery and carrots to the bottom and about 2 cups of chicken stock.
- Roast the turkey at 330F until the internal temperature of the breast reaches 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.