Description
Learn how to make a mouthwatering Classic Roast Turkey With Herb Butter that will be the star of your holiday table. Follow our step-by-step recipe now!
Ingredients
- – 1/2 stick (113g) of unsalted butter, room temperature
- – 2 tablespoons (30ml) olive oil
- – 4 garlic cloves, minced
- – 2 tablespoons (30ml) sage, finely chopped
- – 3 tablespoons (45ml) rosemary, finely chopped
- – 2 tablespoons (30ml) thyme, finely chopped
- – 3 tablespoons (45ml) flat leaf parsley, chopped
- – 1 tablespoon (15ml) fresh oregano, finely chopped
- – 1/2 teaspoon (3 ml) salt
- – 1/8 teaspoon (1 ml) black pepper
- – 12-14 pound (5.4-6.4kg) Whole Fresh Bird Turkey
- – Salt and pepper
- – 1 large onion, quartered
- – 4 cloves of garlic
- – 1 lemon, quartered
- – 6 sprigs of sage
- – 3 sprigs rosemary
- – 4 sprigs of thyme
Instructions
- Set your oven to a temperature of 350°F.
- In a medium-sized bowl, combine the softened butter, olive oil, minced garlic, chopped sage, rosemary, thyme, flat leaf parsley, oregano, salt, and black pepper. Mix thoroughly until well blended, then set the mixture aside.
- Take the giblets out from inside the turkey and dry the bird using a clean paper towel.
- Position the turkey in a spacious roasting pan. Generously season the inside of the turkey with salt and black pepper. Fill the turkey cavity with the quartered onion, four whole garlic cloves, lemon wedges, sage sprigs, rosemary, and thyme. Use your hands or a brush to apply the herb butter mixture all over the turkey’s exterior, ensuring it gets under the skin, and then sprinkle the outside with salt and black pepper.
- Secure the turkey’s legs by tying them with kitchen string and tuck the wing tips underneath the body.
- Put the turkey into the oven and cook it for approximately 2 1/2 to 3 hours for a 12-pound turkey, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. Move the turkey to a cutting board and cover it with aluminum foil, allowing it to rest for 20 minutes so the juices redistribute.
- Slice the turkey and serve it hot with your preferred side dishes.
Notes
- Thoroughly dry the turkey before seasoning for a crispier skin.
- Tuck wing tips under the body to prevent burning.
- Allow the turkey to rest after cooking to redistribute juices for a juicier bird.
