Herb Butter Roast Turkey

• 1 (12-14 lb) whole turkey, thawed if frozen
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh sage, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 onion, quartered
• 1 lemon, quartered
• 1 head garlic, halved crosswise
• 2 cups chicken broth
• Kitchen twine

Steps

1. 1 Preheat oven to 325°F (165°C).
2. 2 In a small bowl, mix softened butter with rosemary, thyme, sage, garlic powder, salt, and pepper.
3. 3 Gently loosen the skin over the turkey breast and thighs. Spread half of the herb butter mixture between the skin and meat.
4. 4 Rub the remaining herb butter all over the outside of the turkey.
5. 5 Stuff the onion, lemon, and garlic into the turkey cavity.
6. 6 Tie the legs together with kitchen twine and tuck the wings under the body.
7. 7 Place the turkey on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.
8. 8 Roast the turkey for about 3 hours, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
9. 9 Let the turkey rest for 20-30 minutes before carving.
10. 10 Discard the twine and serve slices of turkey with pan juices drizzled over the top.

Nutrition

Tips

• For extra flavor, let the seasoned turkey rest in the refrigerator overnight before roasting.
• Baste the turkey with pan juices every 45 minutes to keep it moist.
• If the turkey starts to brown too quickly, tent it loosely with aluminum foil.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with classic mashed potatoes and cranberry sauce.
• Serve with a side of roasted Brussels sprouts or sweet potato casserole.

FAQ