Description
A succulent roasted turkey infused with a homemade garlic, rosemary, sage, and thyme butter. This method ensures a crisp, golden skin and tender, moist meat.
Ingredients
Scale
- 12–14 lb whole turkey, thawed
- 1 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 large onion, quartered
- 3 carrots, cut into chunks
- 2 stalks celery, cut into chunks
Instructions
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine the softened butter, minced garlic, sage, rosemary, thyme, 1 tablespoon of salt, and 1/2 teaspoon of pepper. Mix until smooth.
- Remove giblets from the turkey and pat the entire bird completely dry with paper towels.
- Carefully separate the skin from the breast meat using your fingers. Stuff about half of the herb butter underneath the skin, spreading it evenly across the breasts.
- Rub the remaining herb butter over the entire exterior of the turkey, including the legs and wings.
- Season the exterior of the turkey with the remaining salt and pepper.
- Place the quartered onion, carrots, and celery in the bottom of a roasting pan. Set the turkey on a rack over the vegetables.
- Roast the turkey until a meat thermometer reaches 165°F (74°C) in the thickest part of the thigh (approximately 13-15 minutes per pound).
- Remove the turkey from the oven and transfer it to a carving board. Let it rest for at least 30 to 45 minutes before carving.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American