Succulent Herb Roasted Turkey (Printable)
Savory herb butter enhances moist turkey, finished with a rich gravy and aromatic stuffing for festive meals.
# What you'll need:
→ Turkey
01 - 1 whole turkey (10-12 lbs), thawed if frozen
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Herb Butter
04 - ½ cup unsalted butter, softened
05 - 3 cloves garlic, minced
06 - 2 tablespoons fresh rosemary, finely chopped
07 - 2 tablespoons fresh thyme, finely chopped
08 - 2 tablespoons fresh parsley, finely chopped
09 - Zest of 1 lemon
→ Aromatic Stuffing
10 - 1 lemon, quartered
11 - 1 onion, quartered
12 - 2 celery stalks, cut into chunks
13 - 1 carrot, cut into chunks
→ Gravy
14 - Turkey drippings from roasting pan
15 - 2 cups chicken or turkey broth
16 - ¼ cup all-purpose flour
17 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 350°F.
02 - Remove giblets from turkey cavity and pat turkey completely dry with paper towels.
03 - In a bowl, combine softened butter, garlic, rosemary, thyme, parsley, and lemon zest until well blended.
04 - Gently loosen skin over breast and legs. Rub half the herb butter under the skin, spreading evenly. Rub remaining butter over the entire exterior surface.
05 - Season turkey cavity and exterior generously with salt and pepper.
06 - Place lemon, onion, celery, and carrot pieces inside the turkey cavity for added moisture and flavor.
07 - Tie legs together with kitchen twine and tuck wing tips under the body for even cooking.
08 - Set turkey breast-side up on a rack in a large roasting pan. Brush skin with olive oil.
09 - Roast for 2 to 2½ hours (approximately 13-15 minutes per pound). Baste every 45 minutes with pan juices. Tent breast loosely with foil if browning too quickly.
10 - Insert meat thermometer into thickest part of thigh, avoiding bone. Turkey is done when it reads 165°F.
11 - Transfer turkey to cutting board, cover loosely with foil, and let rest for 20-30 minutes before carving.
12 - Skim excess fat from roasting pan juices. Place pan over medium heat, add flour, and cook for 2 minutes while stirring constantly. Gradually whisk in broth and simmer until thickened. Season with salt and pepper to taste.
# Expert Suggestions:
01 -
- The herb butter under the skin keeps the white meat juicy without constant basting
- Easter timing works perfectly since turkeys are more available than people expect
- Leftovers transform into the most satisfying spring salads and sandwiches
02 -
- A thermometer is nonnegotiable, visual cues alone will mislead you and result in either dry or undercooked meat
- Letting the turkey rest is as important as the cooking itself, cutting too early spills all those precious juices
03 -
- Loosening the skin without tearing it takes a gentle touch and some patience, go slowly and work your fingers gradually
- Let your butter come to room temperature fully before mixing, cold butter won't spread smoothly under the skin