Imagine presenting a golden, herb-infused turkey that makes your guests' jaws drop and taste buds dance with excitement! This Herb Butter Roasted Turkey isn't just another holiday dish - it's a culinary masterpiece that transforms a simple poultry centerpiece into an unforgettable gastronomic experience. With a perfect blend of fresh rosemary, thyme, and sage nestled beneath crispy, buttery skin, this recipe promises to elevate your holiday feast from ordinary to extraordinary.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
- 4 cups chicken broth
Instructions
- Remove the turkey from refrigerator 1 hour before roasting to allow it to come to room temperature. Pat the turkey dry completely with paper towels to ensure crispy skin.
- Preheat the oven to 325°F (165°C). Place oven rack in the lowest position to accommodate the large turkey.
- In a medium bowl, mix softened butter with chopped rosemary, thyme, and sage. Add salt and pepper, blending until herbs are evenly distributed throughout the butter.
- Gently separate the turkey skin from the meat using your hands, being careful not to tear the skin. Spread the herb butter mixture underneath the skin, covering as much of the breast and thigh meat as possible.
- Rub any remaining herb butter over the exterior of the turkey. Season the outside generously with additional salt and pepper.
- Place the turkey breast-side up in a large roasting pan. Pour chicken broth into the bottom of the pan to prevent drippings from burning and to create a moist cooking environment.
- Cover the turkey loosely with aluminum foil to prevent excessive browning. Roast for approximately 15 minutes per pound, or until internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
- Remove foil during the last hour of cooking to allow the skin to become golden brown and crispy.
- Once done, remove turkey from oven and let rest for 20-30 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve the turkey and serve with pan drippings as a natural gravy.
Tips
- Room Temperature Magic: Always let your turkey sit out for an hour before roasting. This ensures even cooking and helps prevent dry meat.
- Drying is Key: Pat the turkey completely dry with paper towels. This crucial step guarantees that irresistibly crispy, golden skin every home cook dreams about.
- Herb Butter Technique: When spreading herb butter under the skin, use gentle, patient motions to avoid tearing. The more surface area you cover, the more flavor you'll infuse.
- Liquid Gold: The chicken broth in the roasting pan isn't just for preventing burning - it creates a steamy environment that keeps your turkey incredibly moist.
- Temperature Precision: Use a meat thermometer to ensure your turkey reaches exactly 165°F in the thickest part of the thigh. No guesswork, just perfect results!
- Resting is Crucial: Those 20-30 minutes after cooking aren't idle time - they're when the juices redistribute, guaranteeing succulent meat in every slice.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 1g
Protein: 65g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 180mg
