10/15/2026
Mad Max Turkey
Ingredients
1 whole turkey, fully thawed
1 mad max turkey brine mix
2 oranges, sliced
1 lemon, sliced
1 whole head of garlic, halved
Fresh herbs, such as rosemary, thyme, and sage
Cold water, as directed by the brine mix
Unsalted butter, softened
Chopped fresh herbs for the herb butter
Mad Max Turkey Seasoning
Turkey broth or pan drippings for basting and injecting, as desired
Instructions
1. Prepare the wet brine. In a large pot, combine the turkey brine mix, sliced oranges, sliced lemon, halved garlic, fresh herbs, and the amount of water following on the brine package instructions . Bring the mixture to a boil, stirring as needed to dissolve the brine mix and release the flavors of the citrus, garlic, and herbs.
2. Cool the brine completely. Remove the pot from the heat and allow the brine to cool. Refrigerate until completely chilled before using. Never pour hot or warm brine over raw turkey.
3. Brine the turkey overnight. Place the turkey in a food-safe container large enough to hold it and the brine. Pour the completely chilled brine over the turkey, ensuring it is fully submerged. Cover and refrigerate overnight, following the brine mix’s recommended brining time.
4. Prepare the turkey for roasting. Remove the turkey from the brine and discard the used brine. Pat the turkey thoroughly dry inside and out with paper towels. Drying the skin helps it brown more effectively during roasting.
5. Make the herb butter. Combine softened butter with freshly chopped herbs of your choice. Gently loosen the turkey skin where possible and spread some of the herb butter underneath the skin. Rub the remaining butter over the outside of the turkey, coating it evenly.
6. Season the turkey. Generously apply our mad max turkey seasoning over the buttered turkey, including the breast, legs, wings, and other exposed areas. Because the turkey has already been brined, choose your seasoning and amount with its existing salt content in mind.
7. Begin roasting at 350°F. Preheat the oven to 350°F. Place the prepared turkey in a roasting pan and roast for approximately 2 hours as an initial cooking estimate. Actual cooking time will depend on the turkey’s weight and how quickly it reaches the proper internal temperature.
8. Baste and inject the turkey. Every 30–45 minutes, carefully remove the turkey from the oven to baste it with the pan juices or your preferred basting liquid. Inject the turkey with your chosen injection liquid, distributing it throughout the breast and other desired areas. Return the turkey to the oven promptly after each session.
9. Increase the oven temperature. Once the turkey reaches approximately 120–130°F internally, increase the oven temperature to 425°F. Continue roasting until the skin is deeply golden and the turkey approaches its final cooking temperature. Monitor the temperature closely during this stage to prevent overcooking.
10. Check for doneness. Use a meat thermometer to check the thickest part of the breast and the innermost part of the thigh, avoiding the bone. For food safety, turkey should reach at least 165°F in the breast and the appropriate thickest portions of the thigh and other meat. If the breast reaches 165°F before the thigh, continue cooking as needed.
11. Rest the turkey. Remove the turkey from the oven once it has reached a safe internal temperature. Transfer it to a carving board, loosely tent it with foil, and allow it to rest for approximately 30 minutes. Resting helps the juices redistribute throughout the meat.
12. Carve and serve. Carve the turkey into breast slices, legs, thighs, and wings. Arrange on a serving platter and spoon over any desired pan juices. Serve warm and enjoy your citrus-brined, herb-butter roasted turkey.
