Herb Butter Roast Turkey
A juicy, golden whole turkey rubbed with garlic-herb butter and roasted over onions and lemon.
Prep30 min
Cook3 hr
Total3 hr 30 min
Serves12
Calories~520 / serving
A juicy, golden whole turkey rubbed with garlic-herb butter and roasted over onions and lemon. This one takes 3 hr 30 min start to finish and serves 12. It earned a spot in our Thanksgiving deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 3 hr 30 min
- Everyday ingredients, most of them already in your pantry
- Tagged: thanksgiving, holiday, gluten-free, make-ahead
Our best tip: Roasting the stuffing in a separate dish (not inside the bird) helps the turkey cook evenly and safely.
Holiday food safety: thaw turkey in the fridge, cook it to 165°F (74°C), bake stuffing in its own dish, and refrigerate leftovers within 2 hours. Use leftover turkey within 3 to 4 days or freeze it.
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Herb Butter Roast Turkey
Prep30 min
Cook3 hr
Total3 hr 30 min
Calories~520 / serving
Servings12
Ingredients
- 1 whole turkey (12 to 14 lb), thawed, neck and giblets removed
- 1/2 cup unsalted butter, softened
- 2 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 4 cloves garlic, minced
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 onions, quartered
- 1 lemon, quartered
- 2 cups chicken or turkey broth
Instructions
- If the turkey is frozen, thaw it in the fridge, allowing about 1 day for every 4 to 5 lb.
- Heat the oven to 325°F (165°C). Pat the turkey very dry inside and out with paper towels.
- Mash the butter with the sage, thyme, rosemary, garlic, salt and pepper.
- Gently loosen the skin over the breast with your fingers and rub half the butter underneath. Rub the rest all over the outside.
- Put the onions and lemon in the cavity and a few under the bird. Tuck the wing tips under and set the turkey on a rack in a roasting pan. Pour the broth into the pan.
- Roast about 3 to 3 1/2 hours (roughly 13 to 15 minutes per lb), basting every 45 minutes. Tent the breast with foil if it browns too fast.
- The turkey is done when an instant-read thermometer in the thickest part of the thigh and breast, not touching bone, reads 165°F (74°C).
- Move the turkey to a cutting board, tent with foil and rest 30 to 45 minutes before carving. Save the pan drippings for gravy.
Notes: Roasting the stuffing in a separate dish (not inside the bird) helps the turkey cook evenly and safely. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★
