Herb Butter Roast Turkey

$- 1 whole turkey (12-14 lbs) - 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 tablespoons lemon juice - Salt and pepper to taste - 2 cups low-sodium chicken broth - 1 large onion, quartered - 2 carrots, chopped - 2 celery stalks, chopped - Fresh herbs for garnish (rosemary, thyme, sage) When you make herb butter roast turkey, start with a fresh, whole turkey. A 12-14 pound bird works best for this recipe. You need one cup of unsalted butter. Make sure it is softened to mix easily. Next, we add flavor with garlic, rosemary, thyme, and sage. Use four cloves of minced garlic and one tablespoon each of chopped fresh herbs. Then, squeeze in two tablespoons of lemon juice to brighten the taste. Don't forget salt and pepper for seasoning. For stuffing, gather aromatics. You need one large quartered onion, two chopped carrots, and two chopped celery stalks. These veggies add great flavor to the turkey. Lastly, have two cups of low-sodium chicken broth ready. This will keep your turkey moist as it roasts. Fresh herbs for garnish give your dish a lovely finish. These ingredients make a flavorful and juicy delight! {{ingredient_image_1}} - First, preheat your oven to 325°F (165°C). This step warms up the oven for even cooking. - Next, make the herb butter. In a bowl, mix 1 cup of softened butter with 4 minced garlic cloves, 1 tablespoon each of chopped rosemary, thyme, and sage, 2 tablespoons of lemon juice, salt, and pepper. Blend until smooth. - Now, pat the turkey dry using paper towels inside and out. This helps the skin crisp up. Gently separate the skin from the turkey breast. Use your fingers to create pockets for the herb butter. - Fill the pockets with half of the herb butter. Spread it evenly under the skin to add flavor to the meat. - Next, use the rest of the herb butter to coat the outside of the turkey. This creates a tasty crust when cooking. - Season the inside of the turkey with salt and pepper. Stuff it with quartered onion, chopped carrots, and celery for added flavor. - Place the turkey breast side up on a roasting rack in a large pan. Pour 2 cups of low-sodium chicken broth into the pan. This keeps the turkey moist while it cooks. - Roast the turkey for about 13-15 minutes per pound. The internal temperature should reach 165°F (75°C) in the thickest part of the breast and thigh. Baste the turkey every 30 minutes with the pan drippings for extra flavor. Follow these steps, and you will have a flavorful and juicy turkey ready to serve! How to ensure even roasting To get an evenly roasted turkey, start with a good setup. Place the turkey breast side up on a roasting rack. This allows hot air to circulate all around. Make sure your oven is fully preheated before putting the turkey inside. This helps it cook evenly. Also, avoid opening the oven door too often. Each time you do, the oven loses heat, which can lead to uneven cooking. Importance of basting Basting is key to a juicy turkey. Every 30 minutes, spoon the pan drippings over the turkey. This keeps the meat moist and adds flavor. The herb butter you spread under the skin will melt and mix with those drippings. This creates a rich, tasty glaze. Basting also helps to brown the skin to a lovely golden color. Garnishing suggestions For a beautiful finish, use fresh herbs to garnish. After carving the turkey, sprinkle some rosemary, thyme, and sage on top. This adds color and a fresh smell. You can also add slices of lemon around the platter. This makes the dish look bright and inviting. Serving suggestions Serve the turkey on a large platter for a striking display. Arrange your favorite sides around it. Think mashed potatoes, green beans, or cranberry sauce. This creates a festive look. Make sure to have a sharp knife ready for carving. Your guests will love how pretty the table looks and enjoy the meal. Pro Tips Resting Time: Allow the turkey to rest for 20-30 minutes after roasting. This helps the juices redistribute, ensuring a moist and flavorful bird. Flavor Depth: For an extra depth of flavor, consider adding citrus slices like oranges or lemons inside the turkey cavity along with the vegetables. Basting Technique: Use a baster or a ladle to baste the turkey every 30 minutes with pan drippings. This enhances the skin's crispiness and adds moisture. Leftover Magic: Don’t forget to save the carcass for making homemade turkey broth! It’s great for soups and gravies. {{image_2}} You can switch up the herbs in the butter. Try using different ones like basil, oregano, or parsley. Each herb brings a new flavor. You might love the freshness of basil or the warmth of oregano. Adding citrus flavors brightens the taste. Squeeze in some orange or lime juice. You can also add lemon zest for a zesty kick. This twist makes the turkey even more exciting. You can get creative with the stuffing. Instead of just onion, carrots, and celery, think about using garlic or leeks. These alternative aromatics add depth to the flavor. Fruits and nuts can make stuffing special. Dried cranberries or apricots add sweetness. Walnuts or pecans bring a nice crunch. Mix these with your usual veggies for a tasty twist. Experimenting with stuffing is fun and delicious! To keep your herb butter roast turkey fresh, follow these simple steps: - Refrigeration guidelines: Wrap the turkey tightly in plastic wrap or foil. Store it in the fridge. It lasts up to four days. For best taste, eat it within two days. - Freezing tips: If you want to save it longer, slice the turkey. Place slices in airtight containers or freezer bags. It can stay frozen for up to three months. Label the bags with the date. When it’s time to enjoy your turkey again, here’s how to do it right: - Best methods for reheating: The oven works best. Preheat it to 325°F (165°C). Place the turkey in a baking dish. Cover it with foil to keep it moist. Heat for about 20-30 minutes. - Maintaining moisture and flavor: Add a splash of chicken broth to the dish before reheating. This keeps the turkey juicy and flavorful. If you use the microwave, heat in short bursts at low power. Check often to avoid drying it out. To check if your turkey is done, use a meat thermometer. Insert it into the thickest part of the breast and thigh. The turkey is safe to eat when it reaches an internal temperature of 165°F (75°C). This ensures the meat is cooked through and safe for your family. Always check both spots for accuracy. Yes, you can use a frozen turkey. But it must be thawed before cooking. The best way to thaw it is in the fridge. Allow 24 hours of thawing time for every 4-5 lbs of turkey. You can also use the cold water method. Submerge the turkey in cold water, changing the water every 30 minutes. This takes about 30 minutes per pound. Roast turkey goes great with many sides. Here are some popular choices: - Mashed potatoes - Green bean casserole - Cranberry sauce - Stuffing - Sweet potato casserole - Dinner rolls These sides add color and flavor to your meal. They create a festive feel for your gathering. Roasting a turkey is simple with the right ingredients and steps. We covered everything from prepping with herb butter to the cooking process. I shared tips for even roasting and how to present your dish. You can also easily adapt recipes with different herbs and stuffing ideas. Proper storage and reheating can keep leftovers tasty. Enjoy your meal, and remember: cooking should be fun and rewarding! Your perfect turkey awaits.$

Herb Butter Roast Turkey

A succulent roast turkey infused with a flavorful herb butter mixture, perfect for festive occasions.

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Prep Time 30

Cook Time 3

Total Time 3 30

Course Main Course

Cuisine American

Servings 10

Ingredients

1 whole turkey (12-14 lbs)
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 tablespoons lemon juice
to taste salt and pepper
2 cups low-sodium chicken broth
1 large onion, quartered
2 carrots, chopped
2 celery stalks, chopped
to garnish fresh herbs (rosemary, thyme, sage)

Instructions

Preheat your oven to 325°F (165°C).
In a mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon juice, salt, and pepper. Mix well to form a herb butter paste.
Pat the turkey dry with paper towels, both inside and out. Gently separate the skin from the turkey breast using your fingers, creating pockets to fill with the herb butter mixture.
Spread half of the herb butter mixture under the skin of the turkey, making sure to cover the breast evenly. Use the remaining butter to coat the exterior of the turkey.
Season the inside of the turkey cavity with salt and pepper and stuff it with the quartered onion, chopped carrots, and celery.
Place the turkey breast side up on a roasting rack in a large roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist during roasting.
Roast the turkey in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast and thigh. Baste the turkey every 30 minutes with the pan drippings for added flavor and moisture.
Once cooked, remove the turkey from the oven and let it rest for about 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the turkey and transfer to a serving platter. Garnish with fresh herbs for an elegant presentation. Serve with your favorite sides.

Notes

Let the turkey rest before carving for juicier meat.

Keyword herb butter, roast, Thanksgiving, turkey