Herb and Butter Roasted Turkey

Large browned turkey on a white platter garnished with herbs.

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This tender, juicy turkey is flavored with butter and herbs throughout. It may just be the easiest, best turkey you've ever eaten.

Course entree, Main Course

Cuisine American

Prep Time 20

Cook Time 4

Thawing 3

Total Time 3 4 20

Servings servings

Calories 592kcal

Author Beth Neels

Cost $20

Equipment

Ingredients

12-14 pound turkey
1 juice orange
3 ribs celery
3 mediums onions
6 small carrots
½ cup unsalted butter, softened to room temperature.
2 tablespoons fresh parsley
1 tablespoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh sage
2 teaspoons coarse kosher salt or sea salt
2 teaspoons cracked black pepper

Instructions

Heat the oven to 325°F. Arrange an oven rack so the turkey will fit without touching the top of the oven.
Unwrap the turkey and remove the neck and giblet packet from both cavities. Pat the turkey dry with paper towels. Do not rinse raw turkey; splashing water can spread bacteria around the sink and counters. Wash your hands and clean any surfaces that touched the raw bird.
12-14 pound turkey
Mix the softened butter with the parsley, thyme, and rosemary. Season the turkey lightly with salt and pepper, taking its package label and any previous brining into account.
½ cup unsalted butter, softened to room temperature., 2 tablespoons fresh parsley, 1 tablespoon fresh thyme, 1 teaspoon fresh rosemary, 1 teaspoon fresh sage, 2 teaspoons coarse kosher salt or sea salt, 2 teaspoons cracked black pepper
Gently loosen the skin over the breast with your fingers, taking care not to tear it. Spread about half the herb butter under the skin and rub the remaining butter over the outside.
Scatter the onion, carrots, and celery in the pan beneath the rack. Place the turkey breast-side up on the rack and tuck the wing tips behind the shoulders. Add more large chopped onion, celery and carrot to the cavity. Poke holes in the orange all the way around with a skewer. Add the orange to the cavity. Bake any stuffing in a separate dish.
1 juice orange, 3 ribs celery, 3 mediums onions, 6 small carrots
Roast uncovered. For a fully thawed, unstuffed 12–14-pound turkey, start checking the temperature around 2¾ hours; the estimated roasting time is 3–3¾ hours. Loosely tent the breast with foil if it browns before the turkey is cooked. Avoid opening the oven repeatedly.
Before removing the turkey, check the thickest part of the breast, the innermost thigh, and the innermost wing with a food thermometer, avoiding bone. Each must reach at least 165°F. If one area is below 165°F, continue roasting and check again. Do not rely on the color of the juices or a pop-up timer.
Move the cooked turkey to a carving board and loosely tent it with foil. Rest for about 30 minutes before carving. Save the drippings for gravy.

Notes

Serves 8 with generous leftovers.

White meat vs dark meat.

The legs and thighs are technically done (safe to eat) at 165°F. But the dark meat is more tender when it reaches 175-180°F.

To keep the breast meat from drying out, I remove both breast halves when they reach 165°F. Cut down along one side of the breastbone, following the curve of the rib cage to lift off the breast half. Once you reach the thigh, make a horizontal cut to remove the breast. Repeat on the other side. Use heat-proof gloves.

Tent the breasts on a cutting board with aluminum foil, then return the dark meat to the oven until the dark meat reaches 175-180°F.

Nutrition