Ultimate Herb Butter Turkey Classic Roasted Recipe
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Herb butter turkey recipe Classic roasted turkey tech for moist flavorful meat Elevate your Thanksgiving w this ultimate guide
Total Time:3 hours 30 minutes
Yield:12-14 servings 1x
Ingredients
Scale
1 (12-14 pound) turkey, thawed completely
1 cup (2 sticks) unsalted butter, softened
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped
2 tablespoons fresh sage, chopped
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, quartered
2 carrots, chopped
2 celery stalks, chopped
4 cups chicken broth
Instructions
Thaw the Turkey: Ensure your turkey is completely thawed. This can take several days in the refrigerator (allow about 24 hours for every 5 pounds of turkey).
Prepare the Herb Butter: In a bowl, combine the softened butter, rosemary, thyme, sage, garlic, lemon juice, salt, and pepper. Mix well until thoroughly combined.
Prepare the Turkey: Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out with cold water and pat it dry with paper towels.
Loosen the Skin: Gently loosen the skin from the turkey breast, starting at the neck cavity. Use your fingers to carefully separate the skin from the meat, creating a pocket.
Apply Herb Butter Under the Skin: Spread about two-thirds of the herb butter under the skin of the breast, ensuring even coverage.
Rub Remaining Herb Butter: Rub the remaining herb butter all over the outside of the turkey.
Prepare the Roasting Pan: Place the quartered onion, chopped carrots, and celery stalks in the bottom of a roasting pan. This will elevate the turkey and add flavor to the pan drippings.
Place the Turkey in the Pan: Place the turkey on top of the vegetables in the roasting pan.
Add Broth: Pour 2 cups of chicken broth into the bottom of the roasting pan.
Roast: Preheat your oven to 325°F (160°C). Roast the turkey for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
Basting: Baste the turkey with the pan drippings every 45 minutes to an hour. Add more chicken broth to the pan as needed to prevent it from drying out.
Rest: Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
Carve: Carve the turkey and serve immediately.
Notes
Master the art of roasting a juicy, flavorful, and perfectly browned turkey with herb butter. This comprehensive guide covers ingredient selection, step-by-step instructions, FAQs, and nutrition information.
