This Herb Butter Roasted Turkey is the star of any feast! It’s juicy and flavorful, thanks to the special herb butter that makes every bite scrumptious.
Let’s be real, putting butter under the skin is like giving the turkey a warm hug! I love serving it with tasty sides and watching everyone go for seconds. Thanksgiving, here we come!
Key Ingredients & Substitutions
Turkey: A 12-14 pound turkey is perfect for gatherings. If you substitute it with a smaller bird, adjust the cooking time down. While fresh is best, you can use a frozen turkey; just ensure it’s completely thawed before roasting.
Herb Butter: Unsalted butter works best because you control the saltiness. You can substitute it with olive oil or ghee if you’re dairy-free. Fresh herbs bring vibrant flavor, but dried herbs can work in a pinch—just use about a third of the amount.
Garlic: I love garlic, but if you’re not a fan, you can reduce or skip it. You can also use garlic powder (1 teaspoon) as a flavor substitute.
Onion & Lemon: Onion enhances flavor, but you can swap it with shallots or omit it. For lemon, feel free to use orange or lime for a twist in flavor.
How Do You Get Evenly Roasted Turkey Skin?
The secret to beautiful, even browning is in loosening the skin. This step allows the herb butter to sear directly on the meat, creating a crispy crust. Here’s how you do it:
- Loosen Carefully: Use your fingers to gently separate the skin from the breast and thighs. Be cautious not to tear it.
- Apply Butter Generously: Spread most of the herb butter directly under the skin, ensuring all areas are coated. Don’t forget to rub some on the outer skin too!
- Basting is Key: During roasting, baste the turkey regularly. This action helps keep the skin moist and enhances browning.
Following these tips will help you serve a stunning roast turkey that’s flavorful and golden-brown, delighting everyone at your table!
Herb Butter Roasted Turkey
Ingredients You’ll Need:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1 cup unsalted butter (2 sticks), softened
- 3 tablespoons fresh rosemary, finely chopped
- 3 tablespoons fresh thyme leaves
- 3 tablespoons fresh sage, finely chopped
- 4 cloves garlic, minced
- Zest of 1 lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 medium onion, quartered
- 1 lemon, quartered
- 1 head garlic, halved horizontally
- Fresh herb sprigs (rosemary, thyme, sage), for garnish and cavity
- Olive oil or extra butter, for basting
- Optional: 2 cups turkey or chicken broth (for basting and gravy)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, plus 2.5 to 3.5 hours of roasting time, depending on the turkey size. Make sure to let the turkey rest for 20-30 minutes after roasting before carving. This gives you plenty of time to prep your favorite side dishes!
Step-by-Step Instructions:
1. Prepare the Herb Butter:
In a medium bowl, combine the softened butter with the chopped rosemary, thyme, sage, minced garlic, lemon zest, salt, and pepper. Mix well until all the herbs are distributed evenly in the butter.
2. Prepare the Turkey:
Take the turkey out of its packaging and remove the giblets and neck from the cavity. You can save these for making gravy or discard them. Pat the turkey dry with paper towels to remove excess moisture.
3. Loosen the Skin:
This step is key for a flavorful turkey! Gently slide your hand under the skin of the turkey’s breasts and thighs without tearing it. Spread most of the herb butter under the skin, making sure to cover the breast and thigh meat. Reserve a little of the herb butter to rub on the outside of the turkey.
4. Season and Stuff:
Rub the remaining herb butter all over the outside of the turkey’s skin, ensuring it’s well coated for a crispy texture. Then, stuff the cavity with the quartered onion, lemon, halved garlic, and a few sprigs of herbs for extra flavor.
5. Truss the Turkey:
Using kitchen twine, tie the legs together to keep their shape while cooking. Tuck the wing tips under the turkey’s body to prevent them from burning.
6. Roast the Turkey:
Preheat your oven to 325°F (163°C). Place the turkey breast-side up on a rack in a roasting pan. Loosely cover the breast with aluminum foil to prevent over-browning while it cooks.
7. Cooking Time and Basting:
Roast the turkey for about 13-15 minutes per pound. For a 12-14 lb turkey, this will be approximately 2.5 to 3.5 hours. Baste the turkey every 45 minutes with pan juices or broth, which helps to keep it moist. Remove the foil during the last 45 minutes to allow the skin to brown nicely.
8. Check Doneness:
Use a meat thermometer to check the thickest part of the thigh, ensuring it doesn’t touch the bone. When it reads 165°F (74°C), the turkey is fully cooked.
9. Rest the Turkey:
Once roasted, take the turkey out of the oven and tent it loosely with foil. Let it rest for about 20-30 minutes before carving. This step is crucial for juicy meat!
10. Serve:
Place the turkey on a large platter and garnish with additional fresh herbs like rosemary, sage, and thyme. It’s lovely paired with gravy made from the roasting juices!
Enjoy your Herb Butter Roasted Turkey, with its crispy skin and succulent, herb-infused meat that’s sure to impress your guests!
Can I Use a Frozen Turkey?
Yes, you can use a frozen turkey! Just ensure it’s completely thawed before cooking. The best way to thaw is to place it in the fridge for several days before cooking. If you’re short on time, submerge it in cold water, changing the water every 30 minutes until thawed.
How Do I Know When the Turkey is Done?
The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. The internal temperature should reach 165°F (74°C) for safe consumption.
Can I Prepare This Turkey in Advance?
Absolutely! You can prepare the herb butter and loosen the skin the day before. Just keep the turkey in the fridge overnight and apply the butter before roasting it the next day. This will save you time on the big day!
How Should I Store Leftovers?
Store any leftover turkey in an airtight container in the fridge for up to 3-4 days. You can also freeze portions for longer storage; just make sure to label and date them! Reheat in the microwave or oven to enjoy later.
