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Classic roast turkey with herb butter, golden skinned and partly sliced on a white platter with lemon halves and fresh herbs

Classic Roast Turkey with Herb Butter

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A whole turkey roasted at a steady 325 degrees F with sage, thyme and rosemary butter under the skin, aromatics in the cavity and a broth and vegetable bed in the pan. Includes a thawing and roasting chart by weight, the two thermometer checks and a 40 minute rest for juicy slices. Prep time excludes thawing.

  • Total Time: 4 hours 40 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 whole turkey, 12 to 14 pounds, fully thawed, neck and giblets removed
  • 3/4 cup unsalted butter, softened
  • 2 tablespoons chopped fresh sage leaves
  • 2 tablespoons chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 4 cloves garlic, grated
  • 1 teaspoon lemon zest
  • 2 teaspoons fine sea salt, plus a pinch for the cavity
  • 1 teaspoon black pepper
  • 1 lemon, halved
  • 1 yellow onion, quartered
  • 4 sprigs fresh thyme
  • 2 carrots, cut into thick chunks
  • 2 celery stalks, cut into thick chunks
  • 2 cups low sodium chicken or turkey broth

Instructions

  1. Take the turkey out of the fridge 1 hour before roasting. Heat the oven to 325 degrees F with a rack in the lower third.
  2. Pat the turkey completely dry inside and out with paper towels. Sprinkle the cavity with a pinch of salt and pepper.
  3. Mash the butter with the sage, thyme, rosemary, garlic, lemon zest, salt and pepper until evenly mixed.
  4. Loosen the skin over the breast with your fingertips, working from the cavity end and taking care not to tear it.
  5. Spread two thirds of the herb butter under the skin in an even layer, then spread the rest over the skin.
  6. Fill the cavity with the lemon halves, onion quarters and thyme sprigs. Tuck the wing tips under the bird and tie the legs loosely with kitchen twine.
  7. Scatter the carrots and celery in a large roasting pan and pour in the broth. Set the turkey on the vegetables, breast side up.
  8. Roast for 1 hour without opening the door, then continue roasting to the chart time for the bird’s weight, tenting loosely with foil if the breast skin passes deep golden.
  9. Start checking the temperature 30 minutes before the chart says done: 165 degrees F in the thickest part of the thigh, and 160 to 165 degrees F in the thickest part of the breast, never touching bone.
  10. Move the turkey to a cutting board and rest it, tented with foil, for 40 minutes. Pour the pan juices through a strainer for the gravy.
  11. Carve each breast off the bone in one piece, then slice across the grain. Arrange on a warm platter and spoon a little warm pan juice over the slices.
  • Author: Chef Jordan
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes

Nutrition

  • Serving Size: 7
  • Calories: 415
  • Sugar: 0
  • Sodium: 720
  • Fat: 20
  • Saturated Fat: 7
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 1
  • Fiber: 0
  • Protein: 57
  • Cholesterol: 195

Find it online: https://cookaza.com/classic-roast-turkey/