Garlic Herb Ranch-Brined Roast Turkey with Fresh Herbs

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (one 12–14 lb turkey)
• Prep Time: 35 minutes (plus 12–24 hours brining)
• Cook Time: 3 hours
• Total Time: 15 hours (including 12-hour brine)

Quick Ingredients

• 1 whole turkey, 12–14 lb, thawed
• 8 cups cold water + 4 cups buttermilk
• 1/2 cup kosher salt (Diamond Crystal) or 1/3 cup Morton
• 1/4 cup light brown sugar
• 12 garlic cloves (8 for brine, 4 for butter), smashed or minced
• Dried ranch-style seasonings: onion powder, garlic powder, dried dill, dried parsley
• 1 cup (2 sticks) unsalted butter, softened
• Fresh parsley, dill, and chives (about 1 small bunch of each)
• Freshly cracked black pepper
• 1 lemon, 1 onion, and 2 cups chicken or turkey broth
• Optional for pan sauce: flour, extra broth, sour cream or heavy cream

Do This

• 1. Brine the turkey: Whisk water, buttermilk, salt, sugar, smashed garlic, dried herbs, and pepper. Submerge turkey and refrigerate 12–24 hours.
• 2. Dry the turkey: Remove from brine, rinse lightly, and pat completely dry. Air-dry in the fridge 1–2 hours if possible for crispier skin.
• 3. Make herb butter: Mix softened butter with minced garlic, chopped parsley, dill, chives, salt, and cracked pepper.
• 4. Prep for roasting: Loosen turkey skin, rub half the butter under the skin and half all over. Stuff cavity with lemon, onion, and herb stems. Season generously with cracked pepper.
• 5. Roast: Place in a roasting pan with broth in the bottom. Roast at 325°F (163°C) for about 3 hours, basting a few times, until breast hits 160°F and thigh 175°F.
• 6. Rest: Loosely tent with foil and rest 30–40 minutes; temperature will rise to 165°F in breast.
• 7. Optional sauce: Deglaze pan drippings with broth, whisk in flour, then a little sour cream or cream and more herbs for a creamy garlic-herb ranch pan sauce.

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Why You’ll Love This Recipe

• Deep ranch-style flavor runs all the way through the meat thanks to a tangy buttermilk garlic-herb brine.
• Golden, crackly skin seasoned with fresh parsley, dill, chives, and plenty of cracked black pepper.
• Comforting, creamy-herb taste without being heavy, especially if you add the simple pan sauce.
• Step-by-step instructions that keep things approachable, even if this is your first time roasting a turkey.

Grocery List

• Produce: 1 whole turkey (12–14 lb), 1 large onion, 1 lemon, 1 head garlic (about 12 cloves), 1 small bunch parsley, 1 small bunch dill, 1 small bunch chives, optional: 2 carrots and 2 celery stalks for the roasting pan.
• Dairy: 4 cups buttermilk, 1 cup (2 sticks) unsalted butter, optional: 1/3 cup sour cream or heavy cream for pan sauce.
• Pantry: Kosher salt, light brown sugar, black pepper (whole peppercorns or coarse grind), garlic powder, onion powder, dried dill, dried parsley, bay leaves, olive oil, 2–3 cups chicken or turkey broth, all-purpose flour (for pan sauce, optional).

Full Ingredients

For the Garlic-Herb Ranch Brine

• 1 whole turkey, 12–14 lb, thawed if frozen (remove giblets and neck)
• 8 cups (1.9 L) cold water
• 4 cups (950 ml) cold buttermilk
• 1/2 cup kosher salt if using Diamond Crystal, or 1/3 cup if using Morton
• 1/4 cup packed light brown sugar
• 8 garlic cloves, smashed
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried dill
• 2 teaspoons dried parsley
• 1 tablespoon coarsely ground or cracked black pepper
• 2 bay leaves
• Optional: 1 lemon, sliced

For the Garlic-Herb Ranch Butter & Turkey

• 1 cup (2 sticks / 225 g) unsalted butter, very soft but not melted
• 4 garlic cloves, very finely minced or grated
• 3 tablespoons finely chopped fresh parsley, plus extra sprigs for garnish
• 3 tablespoons finely chopped fresh dill, plus extra sprigs for garnish
• 3 tablespoons finely chopped fresh chives, plus extra for garnish
• 1 1/2 teaspoons kosher salt (adjust to 1 teaspoon if sensitive to salt)
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon lemon juice (for a tangy ranch note)
• 1 large onion, peeled and quartered
• 1 lemon, halved
• 2–3 whole garlic cloves, lightly smashed (for cavity)
• Optional: a few stemmy sprigs of parsley and dill for the cavity
• 2 tablespoons olive oil (for extra browning)
• 1–2 teaspoons extra freshly cracked black pepper for the skin
• 2 cups chicken or turkey broth (for the bottom of the roasting pan)
• Optional but recommended: 2 carrots and 2 celery stalks, cut into chunks, for roasting under the turkey

Optional: For a Quick Creamy Herb Ranch Pan Sauce

• 3 tablespoons fat from the roasting pan (or unsalted butter)
• 3 tablespoons all-purpose flour
• 2–2 1/2 cups low-sodium chicken or turkey broth, warmed
• 1/2 cup flavorful pan drippings (skim off excess fat)
• 1/3 cup sour cream or heavy cream
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon finely chopped fresh chives
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Thaw and prep the turkey

If your turkey is frozen, thaw it completely in the refrigerator (about 24 hours for every 4–5 lb). Once thawed, remove the turkey from its packaging in a clean sink. Reach into the main cavity and neck cavity and pull out the neck, giblet packet, and any plastic or metal trussing pieces. Pat the turkey dry inside and out with paper towels.

Check for any leftover pin feathers and remove them. Set the turkey aside while you prepare the brine. If you have time, loosening the skin now (especially over the breast and thighs) will make it easier to get the herb butter underneath later: gently slide your fingers between the skin and meat to create pockets without tearing the skin.

Step 2: Make the garlic-herb ranch brine

In a large pot or very large mixing bowl, whisk together the cold water, buttermilk, kosher salt, and brown sugar until the salt and sugar are mostly dissolved. Add the smashed garlic cloves, onion powder, garlic powder, dried dill, dried parsley, cracked black pepper, bay leaves, and optional lemon slices. Give everything a good stir.

Choose a brining container large enough to hold the turkey and liquid: a clean stockpot, a food-safe bucket, or a 2–2.5 gallon sealable brining bag all work well. Place the turkey breast-side down in the container.

Step 3: Brine the turkey (12–24 hours)

Pour the garlic-herb ranch brine over the turkey, making sure it is fully submerged. If the turkey wants to float, weigh it down with a heavy plate. Cover the pot or seal the bag, then refrigerate for at least 12 hours and up to 24 hours. For even brining, flip the turkey halfway through if possible.

The buttermilk gently tenderizes the meat while salt and ranch-inspired aromatics infuse flavor all the way into the breast. This long, slow soak is what gives the final turkey its comforting, creamy-herb taste instead of just surface seasoning.

Step 4: Dry the turkey and make the garlic-herb ranch butter

When you are ready to roast, remove the turkey from the brine and discard the brining liquid. Rinse the bird lightly under cold running water to remove excess surface salt, then pat it very dry inside and out with paper towels. For the crispiest skin, place the turkey uncovered on a rack set over a pan and refrigerate for 1–2 hours to air-dry (optional but recommended).

Meanwhile, make the herb butter. In a medium bowl, combine the softened butter, minced garlic, chopped parsley, chopped dill, chopped chives, kosher salt, black pepper, onion powder, garlic powder, and lemon juice. Mix until the herbs are evenly distributed and you have a smooth, fragrant green-flecked butter.

Preheat your oven to 325°F (163°C). Place an oven rack in the lower third of the oven. If using carrots and celery, scatter them in the bottom of your roasting pan along with the onion quarters. Pour 2 cups of broth into the pan.

Step 5: Butter, season, and stuff the turkey

Place the turkey on a rack set in the roasting pan, breast-side up. Gently loosen the skin over the breast and thighs if you have not already. Using your fingers or a small spatula, rub about half of the garlic-herb butter under the skin, pressing it evenly over the breast and as far down the thighs as you can reach.

Rub the remaining herb butter all over the outside of the turkey, including the legs and wings. Drizzle or rub with the olive oil to help the skin brown. Season the outside generously with freshly cracked black pepper (the brine already added enough salt for most palates, so taste a tiny bit of skin if you are considering more salt).

Stuff the cavity loosely with the quartered onion, lemon halves, a few smashed garlic cloves, and the herb stems or sprigs. Do not pack it tightly; airflow helps the turkey cook evenly. Tuck the wing tips under the body to prevent burning, and tie the legs loosely with kitchen twine if desired for a neater shape.

Step 6: Roast the turkey with herbs and cracked pepper

Transfer the roasting pan to the oven. Roast at 325°F (163°C) for about 13–15 minutes per pound, or roughly 3 to 3 1/2 hours for a 12–14 lb turkey. Rotate the pan once or twice during roasting for even browning.

Every 45–60 minutes, baste the turkey with the pan juices, focusing on the breast. If the pan starts to dry out, add another 1/2–1 cup of broth or water. If the breast or wing tips brown too quickly, loosely tent them with foil.

Begin checking the internal temperature about 2 1/2 hours in. Insert an instant-read thermometer into the thickest part of the breast and the inner thigh, avoiding bone. The turkey is done when the breast reaches 160°F (71°C) and the thigh reaches about 175°F (79°C); carryover cooking will bring the breast up to the safe 165°F (74°C) as it rests.

Step 7: Rest, carve, and make the creamy herb ranch pan sauce (optional)

Carefully transfer the turkey to a carving board. Loosely tent with foil and let it rest 30–40 minutes. This rest is where all the brining and buttering really pays off: the juices redistribute, keeping the meat tender and moist.

While the turkey rests, make the pan sauce if using. Pour the pan drippings into a heatproof measuring cup, scraping up browned bits. Let them sit a few minutes, then skim off and reserve 3 tablespoons of fat. Discard the remaining fat, saving the dark, flavorful juices.

Place the roasting pan over medium heat on the stovetop (or use a saucepan). Add the 3 tablespoons fat. Once hot, whisk in the flour and cook for 1–2 minutes, stirring, until lightly golden. Slowly whisk in the warm broth and reserved pan juices, scraping up any browned bits. Simmer 5–7 minutes, until thickened slightly.

Reduce the heat to low, then whisk in the sour cream or heavy cream and the chopped parsley, dill, and chives. Season to taste with salt and plenty of black pepper. You are aiming for a velvety, pourable sauce with a gentle ranch tang and visible green flecks of herbs.

Carve the turkey: remove the legs and thighs, then the breasts, and slice across the grain. Arrange the meat on a warm platter, sprinkle with extra chopped chives, parsley, and dill, and serve with the creamy herb ranch pan sauce on the side. The result is juicy turkey with a comforting, creamy-herb flavor in every bite.

Pro Tips

• Salt brand matters: If you are not using Diamond Crystal kosher salt, reduce the amount (Morton is denser and saltier). Sticking to 1/2 cup Diamond or 1/3 cup Morton per the recipe keeps the brine well balanced.
• Dry skin = crispy skin: The more thoroughly you dry the turkey after brining (and ideally air-dry in the fridge), the more evenly the skin will brown and crisp.
• Do not skip the thermometer: Every turkey and oven is different. Use an instant-read thermometer and pull the bird when the breast is 160°F so it does not dry out.
• Let it rest generously: A 30–40 minute rest may feel long, but it is key for ultra-juicy meat and makes carving much easier.
• Herb freshness counts: Use bright, fresh parsley, dill, and chives; tired, wilted herbs will not deliver that clean, ranch-like flavor.

Variations

• Spatchcocked garlic-herb ranch turkey: For faster, more even cooking, have your butcher remove the backbone or do it yourself, then flatten the turkey. Brine as directed, then roast at 400°F (204°C) for 1 1/2–2 hours, until the breast is 160°F, basting occasionally.
• Garlic-herb ranch turkey breast: For a smaller crowd, use a 5–7 lb bone-in turkey breast. Halve the brine and herb butter. Brine 8–12 hours, then roast at 325°F (163°C) for 1 3/4–2 1/2 hours, until 160°F in the thickest part.
• Extra-creamy pan sauce: For an ultra-comforting feel, use heavy cream instead of sour cream and add 2 tablespoons of softened cream cheese to the sauce, whisking until smooth and silky.

Storage & Make-Ahead

Leftover turkey keeps well in an airtight container in the refrigerator for 3–4 days. For best texture, store the meat sliced rather than carved in big chunks, and spoon a little pan sauce or broth over it before chilling to keep it moist. Reheat gently, covered, in a 300°F (150°C) oven or in a skillet with a splash of broth until just warmed through.

The brine can be prepared up to 2 days ahead and kept refrigerated. The garlic-herb butter can be made 2–3 days in advance; store it in the fridge, then bring to room temperature before spreading under and over the skin. The turkey can be brined up to 24 hours (and as long as 36 hours if you reduce the brine salt slightly).

The pan sauce can be made up to 2 days ahead; reheat slowly on the stovetop, whisking in a splash of broth if it thickens too much.

Nutrition (per serving)

Approximate values for one of 12 servings (including skin and a small amount of pan sauce): about 520 calories; 35 g protein; 38 g fat; 4 g carbohydrates; 0 g fiber; 2 g sugar; 900–1,000 mg sodium. Exact values will vary based on the size of the turkey, how much skin is eaten, and how much of the brine and sauce you consume.