Herb Butter Roast Turkey Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
12 people
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Calories
615 kcal
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Course
Main Course, Dinner
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Cuisine
American
Herb Butter Roast Turkey Recipe
Description
The Herb Butter Roast Turkey Recipe highlights a whole turkey seasoned with a mixture of garlic, thyme, rosemary, and lemon, both inside the cavity and spread under and over the skin using a garlic and herb butter. The turkey is roasted uncovered, starting at a high temperature to help crisp skin and then cooking through on a lower rack. The butter and aromatics infuse the meat, while the roasting technique encourages even cooking and moistness.
The flavor profile is savory and herbal, enriched by garlic and fresh herbs. The turkey is prepared with care to ensure the skin can brown well and the inside stays juicy. The use of whole garlic heads and lemon wedges inside the cavity helps flavor the meat from within during roasting.
This recipe is suitable for holiday meals or large gatherings, serving 6 to 8 people for an 8-12 pound bird and scaling up accordingly. Using a meat thermometer is recommended to confirm doneness with an internal temperature of 165°F (75°C). The recipe advises resting the turkey after roasting to allow juices to redistribute.
The cooking time varies with turkey size, approximately 13-15 minutes per pound, and it is suggested to roast breast-side down initially for better moisture retention. Removing giblets and proper drying of the bird before seasoning improves results.
Ingredients
Roast Turkey:
- 12 pound whole turkey skin on, fully defrosted, washed, giblets and neck removed
- 3 heads garlic divided and cut in half horizontally
- 3 lices lemon divided
- 6 thyme sprigs divided
- 6 rosemary sprigs divided
- ½ cup olive oil divided
Herb Butter:
- 4 ounces butter unsalted
- 1 teaspoon thyme chopped or ½ teaspoon dried thyme, fresh
- 4 teaspoons garlic minced
- 1 pinch salt a pinch
- 1 pinch black pepper a pinch, cracked
Instructions
- Preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan forced. Lower oven shelf to the lowest part of your oven.
- Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.
- Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon.
- Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs and a drizzle of olive oil.
- Melt the butter and rub all over the turkey, including under the skin. Season generously all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining oil.
- Roast uncovered for 30 minutes for a small turkey under 13 pounds (6 ½ kg), or 45 minutes for a larger turkey over 14 pounds (7 kg plus).
- Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mits (heat-proof gloves) and baste with pan juices.
- Spread half of the reserved herb butter over the top of your turkey with a spoon or brush (be careful, the turkey will be hot and the butter will melt nicely over the skin). Pour any remaining juices over your turkey.
- Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced). Roast, uncovered, for an hour.
- Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. *Tent loosely with foil if starting to brown too fast.*(For an extra large turkey, you may need an additional half hour to an hour.)
- For extra crispy skin, broil (or grill) in the last 5-10 minutes, keeping your eye on it so it doesn't burn, until the skin is crispy and golden browned all over.
- Tent turkey with foil and allow it to rest for 20-30 minutes before carving and serving.
- Remove 2 ½ cups of the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy.
Notes
- Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (75°C) between the breast and leg.
- Roast times vary: allow 13-15 minutes per pound, with additional time for extra-large birds.
- Pat the turkey dry thoroughly and remove giblets before seasoning for best roasting results.
- Rest the turkey after roasting to let juices redistribute for moist meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 3g | 1% |
| Protein | 70g | 140% |
| Fat | 35g | 54% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 252mg | 84% |
| Sodium | 376mg | 16% |
| Potassium | 764mg | 16% |
| Fiber | 0.3g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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