Herb-Roasted Turkey

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Ingredients:

• 1 whole turkey (12-14 pounds, thawed if frozen)
• 1/2 cup unsalted butter, softened
• 3 tbsp olive oil
• 1 lemon, halved
• 1 head of garlic, halved horizontally
• 1 large onion, quartered
• Fresh herbs: 6 sprigs rosemary, 8 sprigs thyme, 6 sage leaves
• Salt and freshly ground black pepper
• 1 cup chicken or turkey broth (for basting)

Herb Butter Mix:

• 1/2 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Herb-Roasted Turkey

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Author: Perky Dove Coffee Cooking Method: Bake, Baking, Roasting

Difficulty: Intermediate Cooking Temp: 325  °F Best Season: Fall, Holiday

Description

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 
  1 whole turkey (12-14 pounds, thawed if frozen)

• 
  ¹⁄₂ cup unsalted butter, softened

• 
  3 tbsp olive oil

• 
  1 lemon, halved

• 
  1 head of garlic, halved horizontally

• 
  1 large onion, quartered

• 
  6 herbs: Fresh 6 sprigs rosemary, 8 sprigs thyme, 6 sage leaves

• 
  Salt and freshly ground black pepper

• 
  1 cup chicken or turkey broth (for basting)

• 
  Herb Butter Mix:

• 
  ¹⁄₂ cup unsalted butter, softened

• 
  2 cloves garlic, minced

• 
  1 tbsp fresh rosemary, chopped

• 
  1 tbsp fresh thyme, chopped

• 
  1 tbsp fresh sage, chopped

• 
  ¹⁄₂ tsp salt

• 
  ¹⁄₄ tsp black pepper

Instructions

1. Prepare the Turkey
   
2. Preheat your oven to 325°F (165°C).
   
3. Pat the turkey dry with paper towels to remove any excess moisture, which helps the skin get crispy.
   
4. Herb Butter Mixture
   
5. In a bowl, combine softened butter with minced garlic, chopped rosemary, thyme, sage, salt, and pepper. Mix until well-blended.
   
6. Season the Turkey
   
7. Carefully loosen the skin over the turkey breast by gently sliding your fingers underneath, being careful not to tear it.
8. Spread about half of the herb butter mixture under the skin over the breast. Rub the remaining herb butter all over the outside of the turkey.
9. Stuff the Turkey
10. Inside the turkey cavity, place lemon halves, halved garlic, quartered onion, and the remaining fresh herb sprigs. This will infuse flavor from the inside out.
11. Truss the Turkey (optional)
12. Tie the legs together with kitchen twine and tuck the wings under the body. This helps the turkey cook evenly and keeps it looking neat.
13. Roast the Turkey
14. Place the turkey breast-side up on a rack in a large roasting pan. Pour 1 cup of broth into the pan.
15. Cover the turkey loosely with aluminum foil and roast for 2.5 to 3 hours (adjust time for the weight of your turkey; a meat thermometer should read 165°F in the thickest part of the thigh).
16. Baste Regularly
17. Every 30 minutes, baste the turkey with pan juices to keep it moist. Add more broth if the pan begins to dry out.
18. Finishing Touch
19. During the last 30 minutes of roasting, remove the foil and brush the skin with olive oil. This step will help it brown and crisp up beautifully.
20. For extra crispiness and a deep golden color, switch to broil for the final 3-5 minutes, watching closely.
21. Rest the Turkey
22. Transfer the turkey to a serving platter and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
23. Presentation
24. Garnish the platter with fresh rosemary, thyme sprigs, and roasted garlic bulbs for a stunning look.

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