Perfect Roast Turkey with Herb Butter

If there’s one dish that defines Thanksgiving, it’s the roast turkey! This recipe is a tried-and-true favorite that never disappoints.

With a rich herb butter coating that keeps the meat tender and flavorful, this turkey is the perfect centerpiece for your Thanksgiving feast.

I’ve made this countless times, adjusting for size, timing, and oven quirks, so you can be sure this method will work beautifully.

Trust me: when you pull this bird out of the oven, golden and aromatic, you’ll know you’ve created something special.

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Recipe Details:

• Prep Time: 30 minutes (plus 30 minutes for the turkey to come to room temperature)
• Cook Time: 3 hours (for a 12-pound turkey; cooking time may vary with size)
• Resting Time: 20-30 minutes
• Total Time: Approximately 4 hours
• Servings: 10-12 servings

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Ingredients:

• Turkey: 12-14 lb whole turkey, thawed if frozen
• Herb Butter:
  • 1 cup unsalted butter, softened
  • 3 tbsp fresh rosemary, finely chopped
  • 3 tbsp fresh thyme, finely chopped
  • 3 tbsp fresh sage, finely chopped
  • Zest of 1 lemon
  • 4 garlic cloves, minced
  • Salt and pepper to taste
• Additional Ingredients:
  • 1 large onion, quartered
  • 2 carrots, cut into large chunks
  • 2 celery stalks, cut into large chunks
  • 1 lemon, quartered
  • 1 cup low-sodium chicken or turkey broth
  • Fresh herbs (extra sprigs of rosemary, thyme, sage) for stuffing cavity

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Instructions:

Step 1: Prep the Turkey

1. Preheat your oven to 325°F (163°C).
2. Remove the turkey from its packaging, and remove any giblets from the cavity. Pat the turkey dry with paper towels. This helps the skin turn nice and crispy.
3. Let the turkey sit at room temperature for about 30 minutes while you prepare the herb butter.

Step 2: Make the Herb Butter

1. In a medium bowl, combine the softened butter, chopped rosemary, thyme, sage, lemon zest, minced garlic, salt, and pepper.
2. Mix well until the herbs, garlic, and lemon zest are evenly distributed throughout the butter.

Step 3: Season the Turkey

1. Carefully lift the skin of the turkey breast, being careful not to tear it. Rub about half of the herb butter directly onto the breast meat under the skin, spreading it as evenly as possible.
2. Rub the remaining herb butter all over the outside of the turkey, including the legs and wings.
3. Generously season the cavity with salt and pepper, then stuff it with the onion, lemon, fresh herbs, and any remaining garlic.

Step 4: Arrange the Turkey in the Roasting Pan

1. Place the chopped carrots, celery, and any extra onion in the bottom of your roasting pan. Set a roasting rack on top.
2. Pour the chicken or turkey broth into the bottom of the pan to keep the turkey moist during cooking.
3. Place the turkey breast-side up on the roasting rack.

Step 5: Roast the Turkey

1. Place the turkey in the preheated oven and roast for about 13-15 minutes per pound (for a 12-pound turkey, this will be about 3 hours), or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
2. About halfway through the roasting time, baste the turkey with the pan drippings. Baste again every 30 minutes to keep the skin golden and prevent drying out.

Step 6: Rest and Carve

1. Once the turkey reaches the correct temperature, remove it from the oven and tent it loosely with aluminum foil.
2. Let it rest for 20-30 minutes before carving. This rest period allows the juices to redistribute, keeping the meat juicy when sliced.

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Tips for Success:

• For Crispier Skin: Try drying the turkey uncovered in the refrigerator overnight before you add the butter.
• Flavor Boost: Add a splash of white wine to the pan drippings for an extra depth of flavor in the basting liquid.
• Juicy Meat: Don’t skip the resting step; it’s key to a tender, juicy turkey!