Roast Turkey with Herb Butter
Juicy roast turkey with a flavorful herb butter rub, perfect for festive occasions.
20 mins
Prep Time
3 hours
Cook Time
8
Servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1 cup unsalted butter, softened
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh sage
- 4 cloves garlic, minced
- 1 lemon, zested
- 1 tsp salt
- 1 tsp black pepper
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
Nutrition Facts
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Instructions
Preheat oven to 325°F (165°C). Remove giblets from turkey cavity and pat the turkey dry with paper towels.
In a bowl, mix softened butter, rosemary, thyme, sage, minced garlic, lemon zest, salt, and pepper to make herb butter.
Carefully loosen the turkey skin by sliding your fingers between the skin and meat. Spread half of the herb butter under the skin.
Rub the remaining herb butter all over the outside of the turkey. Season the cavity with salt and pepper, then stuff with onion, carrots, and celery.
Place turkey breast-side up on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.
Roast uncovered for about 3 hours, basting every 30 minutes with pan juices, until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove from oven, tent with foil, and let rest for 30 minutes before carving.
Chef's Tips
- Brining Tip: For extra juiciness, brine the turkey overnight in a saltwater solution before roasting.
- Herb Variations: Use your favorite herb combinations like parsley, tarragon, or marjoram.
- Crispy Skin: For extra crispy skin, increase oven temperature to 425°F (220°C) for the last 30 minutes of cooking.
- Thermometer: Always use a meat thermometer to ensure perfect doneness.
- Resting Time: Don't skip the resting period - it allows juices to redistribute for moister meat.
- Gravy Tip: Use the pan drippings to make a delicious gravy after roasting.
