Roast Turkey with Herb Butter (Print Version)
A beautifully golden, juicy turkey slathered in fragrant herb butter — the centerpiece of any festive meal, bursting with savory flavor.
# Ingredients:
→ Turkey and Herb Butter
01 -
1 whole turkey (12-14 lbs), thawed if frozen
02 -
1 cup (2 sticks) unsalted butter, softened
03 -
2 tbsp fresh rosemary, chopped
04 -
2 tbsp fresh thyme leaves
05 -
2 tbsp fresh sage, chopped
06 -
4 cloves garlic, minced
07 -
2 tsp salt
08 -
1 tsp black pepper
09 -
1 lemon, halved
10 -
1 onion, quartered
11 -
2 cups chicken or turkey broth
→ Optional Aromatics for Cavity
12 -
1 apple, quartered
13 -
Extra sprigs of rosemary, thyme, and sage
# Steps to Follow:
01 -
Preheat oven to 325°F (160°C). Remove giblets and neck from turkey cavity; pat turkey dry with paper towels.
02 -
In a bowl, mix softened butter with rosemary, thyme, sage, garlic, salt, and pepper.
03 -
Gently loosen the skin over the turkey breast with your hands and spread some herb butter under the skin. Rub the remaining herb butter all over the outside of the turkey.
04 -
Stuff the cavity with lemon halves, onion quarters, and optional apple and herb sprigs for extra flavor.
05 -
Place the turkey on a rack in a large roasting pan. Pour 2 cups of broth into the bottom of the pan.
06 -
Tent the turkey loosely with foil and roast for about 15 minutes per pound.
07 -
Baste the turkey with pan juices every 45 minutes.
08 -
Remove foil in the last 45 minutes to allow the skin to brown.
09 -
Turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
10 -
Transfer the turkey to a carving board, tent loosely with foil, and let rest for 30 minutes before carving.
11 -
Serve with pan drippings or your favorite gravy.
# Additional Notes:
01 -
Letting the turkey rest is crucial to ensure juicy meat.
02 -
Save the drippings to make homemade turkey gravy.
03 -
You can dry-brine the turkey overnight with salt for even juicier results.