Butter & Herb Roasted Turkey
This delicious Butter & Herb Roasted Turkey from Donald is one of our favorite recipes! You taste the hints of fresh herbs, spices, and zested lemon. You'll also get some amazing gravy out of it. The cook time will vary based on the size of your turkey so make sure to follow the cooking instructions. Our Nutrition Facts are approximate and will vary based on the amount of ingredients you actually use.
Prep Ingredients
Directions
Set rack at lowest position in oven and preheat to 450° F. Rinse turkey inside and out; pat dry.
Starting at the neck end, slide a hand between the skin and the breast meat to loosen the skin. Loosen the skin on the thighs.
Mix the minced herbs into 8 tablespoons of softened butter. Rub 4 tablespoons of the herb butter under the skin of the turkey breast.
Gently press 3 cloves of garlic into each thigh, under the skin.
Sprinkle main cavity generously with kosher salt and pepper. Place 4 tablespoons of plain butter, all fresh herb sprigs, remaining garlic cloves, and lemon zest into main cavity.
Put 4 tablespoons of herb butter to the side and rub the rest over the outside of the turkey. Sprinkle outside generously with salt and pepper.
Place turkey on a rack, set in a large roasting pan. Pour one cup of broth into the bottom of the roasting pan. Tuck wing tips under the turkey.
Place turkey in oven, breast side up and roast for 20 minutes.
Reduce oven temperature to 350° F. Turn turkey breast side down and roast for 30 minutes.
Pour 3 cups of broth over the turkey and roast for another 30 minutes.
Baste the turkey with pan juices and repeat basting every 20- 30 minutes until thermometer inserted into the thickest part of the thigh says 165° F. Estimated cooking time should be around 10-14 minutes per pound. 20 Minutes
When finished, transfer turkey to platter and let rest for 30 minutes (internal temp should rise 5-10° F).
Strain pan juices into a bowl.
Melt reserved herb butter in a large, heavy saucepan over medium heat.
Add flour and stir until roux is golden brown, about 6 minutes.
Gradually add pan juices; increase heat and whisk constantly until gravy thickens, boils, and is smooth.
Ingredients
Directions
Set rack at lowest position in oven and preheat to 450° F. Rinse turkey inside and out; pat dry.
Starting at the neck end, slide a hand between the skin and the breast meat to loosen the skin. Loosen the skin on the thighs.
Mix the minced herbs into 8 tablespoons of softened butter. Rub 4 tablespoons of the herb butter under the skin of the turkey breast.
Gently press 3 cloves of garlic into each thigh, under the skin.
Sprinkle main cavity generously with kosher salt and pepper. Place 4 tablespoons of plain butter, all fresh herb sprigs, remaining garlic cloves, and lemon zest into main cavity.
Put 4 tablespoons of herb butter to the side and rub the rest over the outside of the turkey. Sprinkle outside generously with salt and pepper.
Place turkey on a rack, set in a large roasting pan. Pour one cup of broth into the bottom of the roasting pan. Tuck wing tips under the turkey.
Place turkey in oven, breast side up and roast for 20 minutes.
Reduce oven temperature to 350° F. Turn turkey breast side down and roast for 30 minutes.
Pour 3 cups of broth over the turkey and roast for another 30 minutes.
Baste the turkey with pan juices and repeat basting every 20- 30 minutes until thermometer inserted into the thickest part of the thigh says 165° F. Estimated cooking time should be around 10-14 minutes per pound. 20 Minutes
When finished, transfer turkey to platter and let rest for 30 minutes (internal temp should rise 5-10° F).
Strain pan juices into a bowl.
Melt reserved herb butter in a large, heavy saucepan over medium heat.
Add flour and stir until roux is golden brown, about 6 minutes.
Gradually add pan juices; increase heat and whisk constantly until gravy thickens, boils, and is smooth.
