Fresh Herb Rub for Dry-Brined Roast Turkey

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Accompaniment

This recipe was prepared using Braun’s MultiQuick 5 Hand Blender with its blending shaft and beaker attachment.


  • 3 sprigs rosemary, leaves removed
  • 15 sprigs thyme
  • 20 chives
  • 4 tbsp unsalted butter
  • 4 tbsp extra-virgin olive oil
  • 3 tbsp Kosher salt
  • 10 lbs turkey


  1. Two days before you plan to roast your turkey, add rosemary leaves, thyme and chives to Braun’s Multiquick 5 beaker attachment. Blend on high speed. Then add butter, olive oil and salt and blend again on high speed until combined.
  2.  Loosen the skin on your turkey and rub the butter/herb mixture all over the inside and on the outside. Tuck the wing tips behind the neck and tie the legs together. Put the turkey in a large food-safe plastic bag. Leave in the refrigerator overnight.
  3.  The next day take the turkey out of the bag and put in a roasting rack in a pan. Let turkey air dry overnight in the refrigerator.
  4.  Position a rack in the bottom third of the oven and preheat oven to 425°F. Roast the turkey for 30 minutes breast side down. Reduce heat to 325°F. Continue to roast turkey until an instant-read thermometer registers 170°F in the thickest part of the turkey, about 1 ½ hours. Remove from the oven and let stand for 30 minutes before carving to allow juices to settle.

Post a comment

Star Ratings