
Roasted Turkey with Herbed Butter
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- Serves 8
- Cooks in 270 mins (30m prep + 240m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Turkey
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat your oven to 325°F (165°C).
- 2.In a small bowl, mix together the softened butter, chopped herbs, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 3.Pat the turkey dry with paper towels. Gently loosen the skin from the breast and thighs, being careful not to tear it.
- 4.Spread the herbed butter mixture under the skin, covering the breast and thighs. Rub any remaining butter on the outside of the turkey.
- 5.Season the cavity of the turkey with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stuff the cavity with the quartered onion, carrot chunks, and celery chunks.
- 6.Tie the legs together with kitchen twine and tuck the wings under the body of the turkey.
- 7.Place the turkey on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan.
- 8.Roast the turkey in the preheated oven for about 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- 9.Baste the turkey with the pan juices every 30 minutes.
- 10.Once the turkey is cooked, remove it from the oven and let it rest for 20 minutes before carving.
- 11.Serve the roasted turkey with your favorite Thanksgiving sides and enjoy!
lightbulb_outline Tips
- Make sure to thaw the turkey completely before roasting.
- For extra flavor, brine the turkey overnight before roasting.
- Use a meat thermometer to ensure the turkey is cooked to perfection.
- Save the pan drippings to make a flavorful gravy.
- Leftover turkey can be used in sandwiches, salads, and soups.