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Herb Butter Roast Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 6 reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Herb Butter Roast Turkey is a flavorful and aromatic dish perfect for holiday gatherings or special occasions. The turkey is rubbed with a fragrant herb butter mixture, seared breast-side down to lock in juices, then roasted to golden perfection. Infused with garlic, lemon, thyme, and rosemary, this recipe results in a moist, tender bird with a deliciously crispy skin. The method includes basting and finishing with herb butter for enhanced flavor, followed by a simple pan gravy made from the drippings.

Ingredients

Turkey and Aromatics

  • 12 pound whole turkey (skin on, fully defrosted, washed, giblets and neck removed)
  • 3 heads garlic (divided and cut in half horizontally)
  • 3 slices lemon (divided)
  • 6 thyme sprigs (divided)
  • 6 rosemary sprigs (divided)
  • 1/2 cup olive oil (divided)

Herb Butter

  • 4 ounces unsalted butter
  • 1 teaspoon fresh thyme (chopped) or 1/2 teaspoon dried thyme
  • 4 teaspoons garlic (minced)
  • 1 pinch salt
  • 1 pinch cracked pepper

Instructions

  1. Defrost and Prepare Turkey: Defrost the turkey in its original packaging in a deep pan for 24 hours per 3-4 lbs (1.5-2 kg) to catch drippings. Remove the neck and giblets from inside the cavity, rinse the turkey inside and out under cold water, then pat dry thoroughly with paper towels.
  2. Make Herb Butter: Combine the unsalted butter, chopped fresh thyme, minced garlic, salt, and cracked pepper in a bowl. Mix well to form a herb butter. Reserve half of this mixture in the refrigerator for later basting.
  3. Prepare Roasting Pan: On the bottom of your roasting pan, arrange 4 halves of garlic cut-side down, 4 sprigs each of thyme and rosemary, half of the olive oil, and 1 slice of lemon. Stuff the turkey cavity with the remaining garlic halves, one lemon slice, a squeeze of juice from the remaining lemon slice, remaining herbs, and drizzle with the rest of the olive oil.
  4. Initial Sear - Butter and Season Turkey: Melt the herb butter and rub it all over the turkey, including under the skin for maximum flavor. Season the entire bird generously with salt and cracked pepper. Place the turkey breast-side down on top of the garlic and herbs bed in the roasting pan. Drizzle the remaining olive oil over the turkey.
  5. Roast Breast-side Down: Roast the turkey breast-side down for 30 to 45 minutes. This initial sear helps lock in moisture and flavor.
  6. Turn Turkey Breast-side Up and Baste: Using tongs, a clean tea towel, or heat-proof gloves, carefully turn the turkey breast-side up. Baste the bird with the pan juices to enhance moisture and flavor.
  7. Apply Reserved Herb Butter: Spread half of the reserved herb butter evenly over the top of the turkey while it is hot. The warm butter will melt and penetrate beautifully into the skin and meat. Pour any remaining pan juices over the turkey as well.
  8. Basting and Finishing Roast: Generously slather the turkey with the remaining herb butter. Continue roasting for 30 minutes. Baste again, then roast for an additional 30 minutes or until the turkey is cooked through (internal temperature reaches 165°F/74°C). If the skin browns too quickly, tent the turkey loosely with foil to prevent burning.
  9. Rest the Turkey: Once done, tent the turkey with foil and allow it to rest for 20 to 30 minutes before carving. Resting lets the juices redistribute, ensuring moist meat.
  10. Make Gravy from Pan Juices: In a separate pan over low heat, melt some butter, then whisk in flour to form a roux. Slowly add the roasting pan juices while continuously whisking to avoid lumps. Cook until gravy thickens to desired consistency. Serve warm alongside the turkey.

Notes

  • Defrosting the turkey properly is essential for even cooking and food safety.
  • Rubbing butter under the skin adds flavor and helps keep the breast meat moist.
  • Tenting the turkey with foil prevents the skin from burning if it browns too fast during roasting.
  • Using fresh herbs and lemon adds bright, aromatic flavors that complement the rich turkey meat.
  • Resting the turkey after roasting ensures juicy, tender slices when carving.
  • Reserve pan juices to prepare a flavorful homemade gravy.

Find it online: https://suerecipe.com/herb-butter-roast-turkey-recipe/