Easy Herbed Butter Turkey
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Unrated
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Prep Time
1 hr
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Cook Time
4 hrs
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Additional Time
30 mins
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Total Time
5 hrs 30 mins
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Servings
10 -14 servings
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Calories
604 kcal
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Course
Main Course
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Cuisine
American
Easy Herbed Butter Turkey
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The BEST tasting turkey is one of the simplest; no brining, soaking, marinating or smoking needed. Just good old fashioned butter with lots of flavor courtesy of amazing seasonal fresh herbs.
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Ingredients
- 10 - 12 lb turkey giblets removed, thawed or fresh
- ½ cup butter softened, I like using Irish butter such as Kerrygold
- 2 sprigs fresh Rosemary
- 2 sprigs fresh thyme
- 1 sprig fresh sage
- 2 teaspoons kosher salt
- 1 - 2 medium naval orange cut into quarters
- extra sprigs of herbs to tuck around turkey
- 1-2 cups chicken stock in reserve for basting if necessary
- salt and pepper to taste
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Instructions
- Remove turkey from fridge, place on plate in sink. Slowly cut the packaging open, remove the turkey, pull the giblets and neck out of the cavity and reserve to make Giblet Gravy.
- Pat turkey dry with paper towel, inside and out.
- Meanwhile, place your softened butter into a small bowl. Strip the rosemary and thyme off of the woody stems. Gather sage, rosemary and thyme leaves and chop finely. Toss herbs into softened butter, add 2 teaspoons of sea salt and mix well, smooshing it all together. Cover and sit on counter for 30-60 minutes or up to 2 hours.
- Meanwhile using your hand, gently wiggle it between the skin and the meat, creating a pocket as far back as you can without ripping the skin.
- Place turkey on roasting rack inside roasting pan.
- Pat turkey dry again, then schmear herbed butter over the turkey both on top of the skin and between the skin and meat. Tuck extra sprigs of herbs around turkey. Cut orange into quarters and stuff in larger cavity way in the back.
- Give another sprinkle of sea salt all over the turkey.
- If stuffing, loosely stuff both cavities with stuffing, then tie up the legs, tucking in the tail.
- Place thermometer in thickest part of thigh, avoiding the bone. Place in PREHEATED 375° (190° C) oven uncovered for 30 minutes, then tent with foil and reduce temp to 350° F (175° C), roasting for 3-3 ½ hours until thigh temp reads 165 degrees.
- Baste every 45 minutes or so with pan juices. If not enough pan juices, pour 1-2 cups of chicken stock or turkey stock over turkey for first basting.
- Remove from oven when temp reads 165 in the thigh. Keep tented and allow to rest in pan for 30 minutes.
- When ready to carve, take turkey out of pan and place carefully on cutting board.Remove wet stuffing to bowl for serving. Carve and serve.
- If meat gets cold while carving, pour a little of the juices over the meat (or stock) and reheat in oven covered for 10-15 minutes on low 150-200°.
Equipments used:
Notes
- MAKE AHEAD | The Herb Butter mixture may be made the day ahead. Bring it to room temperature on the counter for 30 minutes before slathering.
- *If you are roasting a larger turkey, so 15-25 lbs, double the amounts for the herb butter, everything else stays the same.
- If meat gets cold while carving, pour some juices over the meat (or stock) and reheat in an oven covered for 10-15 minutes on low 150-200°.
- If meat gets cold while carving, pour some juices over the meat (or stock) and reheat in an oven covered for 10-15 minutes on low 150-200°.
- For detailed instructions on how to roast your turkey, times, thawing and more, check out my Turkey Roasting Guide.
- Don't forget to make your giblet gravy ahead of time!
Nutrition Information
Show Details
Serving
11 serving
Calories
604kcal
(30%)
Carbohydrates
2g
(1%)
Protein
104g
(208%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
329mg
(110%)
Sodium
1108mg
(46%)
Potassium
1119mg
(32%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
460IU
(9%)
Vitamin C
7mg
(8%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10-14 servings
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 604kcal | 30% |
| Carbohydrates | 2g | 1% |
| Protein | 104g | 208% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 329mg | 110% |
| Sodium | 1108mg | 46% |
| Potassium | 1119mg | 24% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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