Ingredients
Scale
- 1 12-14 pound turkey, thawed completely
- 1 cup unsalted butter, softened
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh sage
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- To taste salt and pepper
- 1 large onion, quartered
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cups chicken broth
- 2 tablespoons all-purpose flour
Instructions
- In a bowl, combine the softened butter, rosemary, thyme, sage, minced garlic, lemon zest, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed. Set aside or refrigerate until ready to use.
- If frozen, thaw the turkey completely in the refrigerator (allow 24 hours for every 5 pounds of turkey). Remove the turkey from its packaging and rinse it inside and out with cold water. Pat it dry with paper towels. Remove the giblets and neck from the turkey cavity. These can be used to make gravy. Gently loosen the skin from the breast meat, being careful not to tear it. This will create a pocket for the herb butter.
- Preheat the oven to 325°F (160°C). Rub the herb butter under the skin of the breast meat and over the entire turkey. Place the quartered onion, chopped carrots, and celery stalks inside the turkey cavity. Tie the legs together with kitchen twine to ensure even cooking. Tuck the wing tips under the turkey to prevent burning. Place the turkey on a roasting rack in a roasting pan. Add 2 cups of chicken broth to the bottom of the pan. Baste the turkey with pan juices every 30-45 minutes to keep it moist. Add more chicken broth to the pan if it starts to dry out. Use a meat thermometer to check the internal temperature of the turkey. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when the internal temperature reaches 165°F (74°C). 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.
- After removing the turkey from the roasting pan, strain the pan juices into a saucepan. Skim off any excess fat from the surface of the pan juices. In a separate bowl, whisk together the all-purpose flour and 1/2 cup of cold water to create a smooth paste. Bring the pan juices to a simmer over medium heat. Gradually whisk in the flour paste and cook, stirring constantly, until the gravy thickens to your desired consistency. Season the gravy with salt and pepper to taste. Add additional chicken broth if the gravy is too thick.
- Use a sharp knife to cut between the leg and the body of the turkey. Pull the leg away from the body and cut through the joint to remove it. Slice the meat off the thigh and drumstick, following the bone. Slice the breast meat thinly, starting from the top and working your way down. Arrange the carved turkey on a platter and serve with pan gravy and your favorite side dishes.
Notes
Learn how to make a perfectly cooked, juicy, and flavorful roast turkey with herb butter for your Thanksgiving or holiday feast. This step-by-step guide covers everything from selecting the right turkey to creating aromatic herb butter and mastering the roasting process.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 12-14 servings
- Calories: 450 calories
- Sugar: 2 g
- Fat: 25 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 50 g