The Ultimate Roast Turkey with Herb Butter: A Thanksgiving Showstopper
Thanksgiving is all about gathering around the table with loved ones and indulging in delicious food, and what's more iconic than a perfectly roast turkey with herb butter? This recipe promises a juicy, flavorful bird with crispy skin that will be the star of your thanksgiving dinner. It's surprisingly simple to make, even for beginner cooks, and the aroma alone will fill your home with holiday cheer. Get ready for a thanksgiving feast that everyone will rave about!
Equipment
- Roasting Pan
- Roasting Rack
- Meat thermometer
Ingredients
Main Ingredients
- 1 12-14 pound Turkey Thawed completely
- 1 cup (2 sticks) Unsalted Butter Softened
- 1/4 cup Fresh Herbs Chopped (Rosemary, Thyme, Sage, Parsley)
- 2 cloves Garlic Minced
- 1 Lemon Zested and juiced
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 large Onion Quartered
- 2 Carrots Roughly chopped
- 2 stalks Celery Roughly chopped
- 4 cups Chicken Broth
Substitutions
- Butter Use olive oil or a dairy-free butter alternative for a dairy-free option.
- Herbs Use dried herbs if fresh are not available (reduce the amount to 1 tablespoon).
- Chicken Broth Vegetable broth works well as a substitute.
Instructions
- Remove the turkey from the refrigerator at least 1 hour before roasting to help it cook evenly. Remove giblets and neck from the turkey cavity. Rinse inside and out, then pat dry with paper towels.
- In a bowl, combine softened butter, chopped herbs, minced garlic, lemon zest, lemon juice, salt, and pepper. Mix well until fully combined.
- Gently loosen the skin from the breast meat to insert the herb butter under the skin.
- Carefully spread the herb butter under the skin of the breast and over the outside of the turkey evenly for maximum flavor.
- Stuff the turkey cavity with quartered onions, carrots, and celery to add flavor to the turkey and drippings.
- Preheat oven to 325°F (160°C). Place the turkey on a roasting rack in a roasting pan. Pour 2 cups of chicken broth into the bottom of the pan.
- Roast for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste every 30-45 minutes with pan drippings, adding more broth if needed.
- Remove turkey from oven and let rest at least 30 minutes before carving to allow juices to redistribute. Reserve pan drippings for gravy.
Notes
Use a meat thermometer for safety and best results. Tent with foil if the skin browns too fast. Herb butter can be made ahead and stored in the refrigerator.
Variations: Add red pepper flakes for spiciness or orange/grapefruit zest for a citrusy twist.