Description
This Roasted Herb Butter Turkey recipe yields a juicy, flavorful whole turkey infused with fresh herbs and a blend of aromatic seasonings. Perfect for festive gatherings, this classic roast features a crispy golden skin and tender meat, enhanced by basting with butter and pan juices throughout roasting.
Ingredients
Scale
Main Ingredients
- 1 12-pound fresh turkey
- 1 small bunch fresh Italian parsley
- 1 small bunch fresh thyme
- 3 dried bay leaves
- 1 yellow onion quartered
- 1 head garlic halved crosswise
- 4 tablespoons unsalted butter melted
Seasoning for the Outside of the Turkey
- 2 tablespoons sea salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat oven: Preheat your oven to 350°F to ensure it is ready for roasting the turkey evenly.
- Prepare the turkey: Remove the giblets and rinse the turkey thoroughly inside and out. Trim excess fat and any leftover pinfeathers. Pat the turkey dry with paper towels to help the skin crisp during roasting. Place the turkey in a large roasting pan.
- Mix seasonings: In a small bowl, combine sea salt, black pepper, dried thyme, dried oregano, smoked paprika, garlic powder, and onion powder thoroughly.
- Season the turkey: Brush the exterior of the turkey evenly with melted butter. Sprinkle and rub the seasoning mixture all over the outside and inside the cavity for full flavor penetration.
- Stuff the cavity: Fill the cavity with the fresh Italian parsley, fresh thyme, quartered yellow onion, halved garlic head, and dried bay leaves to infuse aroma and moisture during roasting. Tie the legs together and tuck the wing tips under to avoid burning.
- Roast the turkey: Place the turkey in the preheated oven. Roast for about 2 hours and 30 minutes, basting occasionally with pan juices to keep the meat moist. The turkey is done when the juices run clear when pierced between the leg and thigh, and the internal temperature reaches 165°F in the thickest thigh part.
- Rest the turkey: Remove the turkey from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 20 minutes to allow juices to redistribute.
- Carve and serve: After resting, carve the turkey and serve hot for a delicious, herb-infused main dish.
Notes
- Use an instant-read meat thermometer to check doneness precisely to avoid overcooking or undercooking.
- Allow the turkey to rest before carving to keep the meat juicy and tender.
- Adjust seasoning amounts to taste or if using a larger or smaller bird.
- For extra crispy skin, you can increase oven temperature to 400°F for the last 20 minutes of roasting.
- Save pan juices to make a flavorful gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
