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- 1 whole turkey (12-14 pounds), thawed - 1 cup unsalted butter, softened - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh sage, chopped - 2 teaspoons lemon zest - Salt and pepper to taste - 2 cups low-sodium chicken broth - 1 onion, quartered - 1 lemon, quartered - 2 carrots, roughly chopped - 2 celery stalks, roughly chopped To make this herb butter roasted turkey, you need a few key items. The star is a whole turkey that weighs between 12 and 14 pounds. You want it thawed, so plan ahead. Next, you’ll need a cup of unsalted butter. It should be soft to mix well with herbs. The herbs are vital for flavor. Gather fresh rosemary, thyme, and sage. Each adds its own taste. Minced garlic and lemon zest brighten the mix. Salt and pepper are important for seasoning. You also need some aromatics for stuffing the turkey. Onion, lemon, carrots, and celery bring depth. They give off great flavors while roasting. Lastly, low-sodium chicken broth adds moisture. This mixture keeps the turkey juicy and enhances the flavor. With these ingredients, you're set for a delicious herb butter roasted turkey. {{ingredient_image_1}} First, you must preheat your oven to 325°F (165°C). Place the oven rack in the lower third. This position helps cook the turkey evenly. Next, let’s make the herb butter mixture. In a bowl, combine 1 cup of softened unsalted butter, 4 minced garlic cloves, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, 1 tablespoon of chopped sage, 2 teaspoons of lemon zest, and salt and pepper to taste. Mix these until smooth and creamy. This butter will add lots of flavor to your turkey. Now, it’s time to prep the turkey. Remove the giblets and neck from its cavity. Pat the turkey dry with paper towels. This step helps the skin get crispy. Carefully loosen the skin over the breast and thighs using your fingers. Spread half of the herb butter mixture under the skin. Make sure to cover it evenly. Next, rub the rest of the herb butter all over the outside of the turkey. This will make it golden and tasty. For more flavor, you need to stuff the turkey cavity. Fill it with a quartered onion, a quartered lemon, and roughly chopped carrots and celery. These aromatics will give the turkey a nice taste as it cooks. Place the turkey on a roasting rack in a large roasting pan. Pour 2 cups of low-sodium chicken broth into the bottom of the pan. This broth keeps the turkey moist. Cover the turkey loosely with aluminum foil. Roast it in the oven for about 2 to 2.5 hours. Use a meat thermometer to check the thickest part of the thigh. It should read 165°F (74°C). During the last 30 minutes of cooking, remove the foil. This step helps the skin get crispy and brown. Baste your turkey with the pan juices every 15 minutes. This keeps it juicy and adds flavor. After cooking, let the turkey rest for at least 30 minutes before carving. This allows the juices to flow back into the meat. To get that perfect crispy skin, start by drying the turkey. Pat the turkey with paper towels before cooking. This helps the skin become golden and crunchy. After cooking for a while, remove the foil. Do this about 30 minutes before the turkey is done. This allows the heat to crisp up the skin. You can add more herbs and spices to your herb butter. Try adding parsley, dill, or even some spices like paprika or cayenne for a kick. Each herb brings a unique taste. You can also use aromatic vegetables for stuffing. Besides onion and lemon, consider using garlic or fresh herbs. They add great depth and flavor to your turkey. Pro Tips Resting the Turkey: Letting the turkey rest for at least 30 minutes after roasting is crucial for juicy meat. This allows the juices to redistribute throughout the bird. Flavorful Basting: Basting your turkey every 15 minutes in the last 30 minutes of cooking will help achieve a crispy skin and enhance the flavor. Checking Doneness: Use a meat thermometer to ensure your turkey is cooked perfectly. Insert it into the thickest part of the thigh; it should read 165°F (74°C). Herb Butter Storage: If you have leftover herb butter, you can freeze it in portions for future use on other meats or vegetables. {{image_2}} You can change the flavors in your herb butter. Try using different herbs to match your taste. Here are some options: - Basil and Oregano: This mix gives a fresh Italian twist. - Parsley and Dill: A bright combo that adds zest. - Tarragon and Chives: This mix offers a subtle yet bold flavor. If you want a vegan option, use plant-based butter. Look for brands that have a creamy texture. You can still mix in the same herbs and spices. This keeps the dish rich and flavorful without dairy. You can cook your turkey in different ways for unique flavors. - Smoking the turkey: This method adds a deep, smoky taste. Use wood chips like hickory or applewood. Smoke the turkey for a few hours at a low temperature. Keep an eye on the internal temperature to ensure it cooks through. - Slow cooking variations: A slow cooker is perfect for tender meat. Rub the herb butter on the turkey and place it in the slow cooker. Add broth and aromatics. Cook on low for 6-8 hours. This method keeps the turkey juicy and full of flavor. These variations let you customize your herb butter roasted turkey to match your style and preferences. Enjoy experimenting! After your herb butter roasted turkey feast, you want to store leftovers properly. Here are some best practices: - Cool the turkey first: Let it sit at room temperature for about two hours before storing. - Use airtight containers: Place the turkey in a container or wrap it tightly with plastic wrap. - Refrigerate within two hours: Keep the turkey in the fridge at 40°F (4°C) or lower. - Consume within four days: Enjoy your leftovers within this time for the best taste. If you want to save turkey for longer: - Freezing options: Cut the turkey into smaller pieces for easy freezing. - Wrap well: Use heavy-duty aluminum foil or freezer bags to protect from freezer burn. - Label and date: Write the date on the bag or container to keep track. - Use within six months: For the best quality, eat frozen turkey within this time. Reheating turkey can be tricky, but I have some great methods for you: - Oven method: Preheat your oven to 325°F (165°C). Place turkey in a baking dish. Add a splash of chicken broth to keep it moist. Cover with foil to avoid dryness. Reheat for about 20 minutes per pound. - Microwave method: Slice the turkey into smaller pieces. Place it in a microwave-safe dish. Add a little broth or water. Cover loosely with a lid or plastic wrap. Heat in short bursts, checking often. - Skillet method: For smaller pieces, heat a skillet over medium-low heat. Add a splash of broth and cover. This keeps the turkey juicy while warming. To keep moisture and flavor: - Don’t overheat: Heat just until warmed through, not hot. - Baste during reheating: Spoon the pan drippings or broth over the turkey to keep it juicy. These tips will help you enjoy your herb butter roasted turkey even after the big day! You should cook a 14-pound turkey for about 2 to 2.5 hours at 325°F. This time may vary based on your oven. The best way to know when it’s done is to check the temperature. Insert a meat thermometer into the thickest part of the thigh. It should read 165°F. Yes, you can prepare the herb butter up to two days ahead. Just mix the butter with garlic, herbs, zest, salt, and pepper. Store it in an airtight container in the fridge. Let it soften before using it. This makes spreading it under the skin much easier. Use a meat thermometer to check the turkey's temperature. Insert it into the thigh without touching the bone. Always aim for 165°F. Let the turkey rest for at least 30 minutes after cooking. This helps the juices stay inside the meat. You now have the tools to create a delicious herb butter roasted turkey. We covered the main ingredients, cooking steps, and tips for success. Remember to prepare your turkey well and choose the right herbs for flavor. There are many ways to customize this dish to suit your taste. Store leftovers properly, and you can enjoy the turkey long after the feast. Follow these guidelines, and you’ll impress everyone at the table. Happy cooking!

Savory Herb Butter Roasted Turkey

A deliciously roasted turkey infused with herb butter and aromatic vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine American
Servings 10

Ingredients
  

  • 1 whole turkey (12-14 pounds), thawed
  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 2 teaspoons lemon zest
  • to taste salt and pepper
  • 2 cups low-sodium chicken broth
  • 1 onion, quartered
  • 1 lemon, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped

Instructions
 

  • Preheat your oven to 325°F (165°C). Position the oven rack to the lower third of the oven.
  • In a mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, salt, and pepper. Mix well to create a flavorful herb butter.
  • Prepare the turkey by removing the giblets and neck from the cavity. Pat the turkey dry with paper towels for crispier skin.
  • Loosen the skin of the turkey carefully, especially around the breast and thighs. Use your fingers to spread half of the herb butter mixture under the skin, distributing evenly.
  • Rub the remaining herb butter all over the outside of the turkey, ensuring an even coat.
  • Stuff the cavity with the quartered onion, lemon, carrots, and celery to infuse flavor during roasting.
  • Place the turkey on a roasting rack inside a large roasting pan. Pour the chicken broth into the bottom of the pan for moisture during cooking.
  • Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 2 to 2.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  • Remove the foil during the last 30 minutes of cooking to allow the skin to crisp up beautifully. Baste with the pan juices every 15 minutes for added flavor and moisture.
  • Once the turkey is fully cooked, remove it from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute.
  • Carve and serve the turkey with the pan drippings, garnished with fresh herbs if desired.

Notes

Let the turkey rest before carving for juicier meat.
Keyword herb butter, roasted, Thanksgiving, turkey