Name: Roast Turkey With Herb Butter
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 12 servings
Ingredients: 12 lbs Whole Turkey (thawed); 1 cup Unsalted Butter, softened; 2 tbsp Fresh Rosemary, minced; 2 tbsp Fresh Sage, minced; 2 tbsp Fresh Thyme, minced; 4 cloves Garlic, minced; 2 tbsp Kosher Salt; 1 tbsp Cracked Black Pepper; 1 large Yellow Onion, quartered; 1 medium Lemon, halved; 2 cups Chicken or Turkey Broth

"This herb-butter roasted turkey is the ultimate holiday centerpiece, featuring skin that's crisped to golden perfection and meat that remains incredibly succulent. Infused with fresh rosemary, sage, and thyme, it fills your home with the warm, comforting scent of a traditional feast."

1 Ingredients

Qty	Item
12 lbs 5.4 kg	Whole Turkey (thawed)
1 cup 225 g	Unsalted Butter, softened
2 tbsp 6 g	Fresh Rosemary, minced
2 tbsp 4 g	Fresh Sage, minced
2 tbsp 4 g	Fresh Thyme, minced
4 cloves 12 g	Garlic, minced
2 tbsp 36 g	Kosher Salt
1 tbsp 6 g	Cracked Black Pepper
1 large 1 piece	Yellow Onion, quartered
1 medium 1 piece	Lemon, halved
2 cups 480 ml	Chicken or Turkey Broth

2 Instructions

Step 1. Preheat your oven to 325°F (165°C). Remove the turkey from the refrigerator at least 45 minutes before roasting to take the chill off.

Step 2. Remove the giblets and neck from the cavity. Pat the turkey extremely dry with paper towels, both inside and out. Moisture is the enemy of crispy skin.

Step 3. In a small bowl, combine the softened butter, rosemary, sage, thyme, garlic, salt, and pepper. Mix until a smooth paste forms.

Step 4. Carefully loosen the skin over the turkey breast using your fingers. Spread about half of the herb butter directly onto the meat under the skin. Spread the remaining butter all over the outside of the turkey.

Step 5. Stuff the cavity with the onion quarters and lemon halves. Tuck the wing tips under the body and tie the legs together with kitchen twine.

Step 6. Place the turkey on a roasting rack in a heavy roasting pan. Pour the broth into the bottom of the pan.

Step 7. Roast for approximately 13-15 minutes per pound. Baste with pan juices every 45 minutes.

Step 8. Remove the turkey when an instant-read thermometer reaches 165°F (74°C) in the thickest part of the thigh without touching the bone.

Step 9. Transfer the turkey to a carving board and tent loosely with foil. Let it rest for at least 30 to 45 minutes before carving to allow the juices to redistribute.

·
For the crispiest skin, leave the turkey uncovered in the fridge overnight after patting it dry.
·
Use a meat thermometer rather than a timer; every oven and bird is different.
·
If the skin is browning too quickly, tent the breast loosely with aluminum foil halfway through cooking.
·
Don't throw away the pan drippings—they are liquid gold for making a savory gravy.

? Frequently Asked Questions

How long does it take to thaw a frozen turkey?

Plan for 24 hours of refrigerator thawing for every 4-5 pounds of turkey.

Do I need to rinse the turkey before cooking?

No, rinsing turkey is not recommended as it can spread bacteria around your kitchen. Patting it dry with paper towels is sufficient.

Can I use dried herbs instead of fresh?

Yes, but use only 1/3 of the amount (2 teaspoons dried instead of 2 tablespoons fresh) as dried herbs are more concentrated.

Why is it important to let the turkey rest?

Resting allows the muscle fibers to relax and reabsorb the juices. If you cut it immediately, the moisture will run out, leaving the meat dry.

Visual Guide

Roast Turkey With Herb Butter Infographic

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