Roasted Turkey with Herb Butter & Roasted Shallots
User Reviews
4.9
69 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
3 hrs
-
Resting Time
20 mins
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Total Time
3 hrs 45 mins
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Servings
10 Servings
-
Calories
904 kcal
-
Course
Main Course
-
Cuisine
American
Roasted Turkey with Herb Butter & Roasted Shallots
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Look no further. This is the tastiest, most foolproof roasted turkey recipe ever. It practically guarantees a fantastic Thanksgiving bird.
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Ingredients
- ¾ cup butter softened
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 15-to-16 pound turkey
- Salt and pepper to season cavity
- 1 ¼ pounds shallots peeled and cut in half through the root
- 1 carrot unpeeled
- 1 large celery stalk cut in half crosswise
- 1 medium onion peeled and quartered
- 3 cups approximately chicken broth
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
- Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey.
- Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
- Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
- Place the turkey in the roasting pan, breast side up. Scatter the shallots around the turkey, on the bottom of the roasting pan.
- Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 2 hours, basting it with ½ cup chicken broth every 30 minutes.
- Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
- Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving.
- Remove the carrot, celery and onion from the cavity and discard.
- Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy.
Nutrition Information
Show Details
Serving
1Portion
Calories
904kcal
(45%)
Carbohydrates
12g
(4%)
Protein
114g
(228%)
Fat
43g
(66%)
Saturated Fat
16g
(80%)
Cholesterol
408mg
(136%)
Sodium
1144mg
(48%)
Potassium
1460mg
(42%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1900IU
(38%)
Vitamin C
14.5mg
(16%)
Calcium
106mg
(11%)
Iron
5.7mg
(32%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 904 kcal
% Daily Value*
| Serving | 1Portion | |
| Calories | 904kcal | 45% |
| Carbohydrates | 12g | 4% |
| Protein | 114g | 228% |
| Fat | 43g | 66% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 408mg | 136% |
| Sodium | 1144mg | 48% |
| Potassium | 1460mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1900IU | 38% |
| Vitamin C | 14.5mg | 16% |
| Calcium | 106mg | 11% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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