Herb Roasted Turkey
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 10 mins
-
Servings
12 people
-
Calories
666 kcal
-
Course
Main Course
-
Cuisine
American
Herb Roasted Turkey
Description
The recipe focuses on roasting a thawed whole turkey coated with a seasoned compound butter composed of unsalted butter, lemon zest, and fresh flat-leaf parsley, thyme, and sage. Patting the turkey dry and letting it come to room temperature before roasting helps ensure even cooking and skin crispness. The compound butter mixture is processed to create a smooth spread used to coat the turkey, imparting moisture and a fresh herby flavor that penetrates during roasting.
While the precise roasting time and temperature details are not included here, the emphasis is on preparation steps like brining if desired, removing giblets, and seasoning carefully. Fresh herbs combined with lemon zest create a bright, savory crust, balancing richness from the butter.
The recipe also references serving with homemade turkey gravy, suggesting a classic roasted turkey presentation suitable for holidays and gatherings. Allowing the compound butter to be prepared ahead of time adds convenience on the day of cooking.
Ingredients
For the Herb Roasted Turkey
- 1 pound turkey thawed if frozen
- 8 tablespoons butter unsalted
- lemon grated zest of 1
- 2 flat-leaf parsley fresh, handfuls
- 2 thyme fresh leaves, handfuls
- 2 sage fresh leaves, handfuls
- 3 teaspoons salt plus more for seasoning, coarse
- 2 teaspoons black pepper plus more for seasoning, freshly ground
- 2 lemon each cut into halves, plural
For the Homemade Gravy
- 1 recipe Turkey Gravy
Instructions
For the Herb Roasted Turkey
- If you are using a frozen turkey, remove the turkey from the freezer a few days before Thanksgiving and let it thaw out in the refrigerator. (If you are brining the turkey - see the link above on steps)
- When you're ready to roast the bird, remove the turkey from the brine / refrigerator, remove the giblets from inside, and pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to room temperature. If you used my dry brine mixture, remove any excess brine that fell off the bird from the bottom of the roasting pan.
- In a food processor, combine the butter, lemon zest, 1 handful of parsley, 1 handful of thyme and 1 handful of sage leaves and pulse for 1-2 minutes until everything is evenly incorporated. Add 1 teaspoon of salt and ½ teaspoon of pepper and pulse for a few seconds more. Remove the compound butter from the food processor and set aside.
- Once the turkey is prepped, place it in a large roasting pan, breast side up on a metal rack.
- Using your hands, smear the butter all over the turkey. Liberally season the bird with salt and pepper and use your hands to pat everything down onto the skin.
- Preheat oven to 450 degrees F, with rack on lowest level.
- Fill the inside of the bird with the remaining handfuls of herbs and the halved lemons, making sure everything is stuffed inside the bird. Tie the legs together with a bit of kitchen twine and place the bird into the oven and roast for 30 minutes at 450 degrees F.
- After 30 minutes, reduce the oven temperature to 350 degrees, and continue to cook for about 2 more hours, basting turkey with drippings from the bottom and rotating the pan every 30-45 minutes.
- After 2.5 hours of cooking time, use a meat thermometer and check the thickest part of the turkey so make sure the internal temperature is 165 degrees. The turkey should be golden brown at this point. If the turkey is not done, continue to cook it until the thermometer registers at 165 degrees F. It will continue to go up to about 170 after you remove it from the oven and it rests.
- If the turkey is done but isn't quite golden brown yet, crank the heat up to 450 degrees and blast it for 15 minutes to crisp up the skin.
Notes
- Make the compound herb butter several days in advance and store it in the refrigerator for convenience on cooking day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 2g | 1% |
| Protein | 120g | 240% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 375mg | 125% |
| Sodium | 1207mg | 50% |
| Potassium | 1277mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 68mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
