Roast Turkey with Herb Butter Recipe

Are you ready to put a perfectly roasted turkey on your holiday table? This roast turkey with herb butter recipe is surprisingly easy to prepare and guarantees a flavorful, moist, and golden-brown bird that will be the star of your feast. The secret lies in a simple but effective herb butter made with rosemary, sage, and thyme. Let’s walk through the steps to achieve turkey perfection, ensuring your holiday dinner is both delicious and memorable.

Ingredients:

• 5 tablespoons unsalted butter, room temperature

• 1 tablespoon each chopped fresh rosemary, sage, and thyme

• Kosher salt and freshly ground pepper

• 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)

• Cornbread And Sausage Stuffing (optional)

• 4 to 6 large carrots, halved crosswise

• 2 large onions, cut into 8 wedges

• 2 stalks celery, halved crosswise

Prepping Your Turkey

Preheat Oven and Make Herb Butter

Preheat your oven to 350°F, ensuring the rack is in the lowest position. In a small bowl, mix together 4 tablespoons of butter with the chopped herbs, seasoning generously with salt and pepper.

Prepare the Turkey:

1. Loosen Skin: Working from the neck end, gently slide your fingers under the skin until you reach the end of the breast, being careful not to tear the skin. Rub the herb butter under the skin.

2. Fill Neck Cavity with Stuffing: Place the turkey breast side down and fill the neck cavity with stuffing, avoiding packing it too tightly. Close the cavity by folding the skin over and fastening with skewers or trussing needles.

3. Tuck Wings: Turn the turkey over and tuck the wing tips underneath the bird to keep them in place (you may need to break the bones).

4. Stuff Cavity: Loosely fill the main cavity with stuffing if desired.

5. Tie Legs: Using cotton kitchen twine, tie the legs together securely to help the bird retain its shape and moisture during cooking.

6. Cut Neck: Cut the reserved neck into pieces.

Prepare Roasting Pan

Mix the neck pieces with carrots, onions, celery, and 2 cups of water in a large roasting pan. Set a roasting rack over the vegetables in the pan.

Rub Turkey with Butter

Lift the turkey onto the rack and rub it with the remaining tablespoon of butter. Season generously with salt and pepper. Tent the turkey loosely with foil.

Roasting the Turkey

1. Initial Roast: Roast the turkey for 1 hour, then baste every 30 minutes with the pan liquids. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 125°F, about 3 hours.

2. Increase Heat: Remove the foil and raise the oven temperature to 400°F. Continue roasting, basting occasionally, until the thigh reaches 180°F, about 45 to 60 minutes more. Tent with foil if the bird browns too quickly and add more water if the pan becomes dry.

Resting and Carving

Once the turkey reaches the desired temperature, transfer it to a serving platter, cover loosely with foil, and let it rest for at least 30 minutes before carving. This resting period allows the juices to redistribute, ensuring moist and tender meat.

Food Safety Tips

Handling poultry safely is crucial, especially during the holidays when you’re dealing with a larger bird and a busier kitchen. Always:

• Thaw the turkey properly in the refrigerator.

• Keep raw turkey separate from other foods to avoid cross-contamination.

• Wash your hands, utensils, and surfaces thoroughly after handling raw turkey.

• Cook the turkey to the correct temperature to ensure it is safe to eat.

FAQs

How to cook a juicy turkey?

To ensure a juicy turkey, consider brining it with a saltwater, buttermilk, or dry brine. Rubbing softened butter both under and over the skin also helps. Baste the turkey as it roasts and monitor the temperature closely, removing it from the oven as soon as it reaches doneness.

What does rubbing butter on a turkey do?

Rubbing butter on a turkey helps flavor and moisten the meat while promoting a crispy, golden-brown skin.

Do you put water in the bottom of the roasting pan for turkey?

Generally, avoid adding water to the roasting pan, as it creates steam that can prevent the turkey from browning properly. Only add water if the drippings are in danger of burning.

Make-Ahead Herb Butter

The herb butter can be made a day ahead and refrigerated. Return it to room temperature before using to ensure it spreads easily under the turkey skin.

Roasting a turkey with herb butter is a straightforward yet impressive way to ensure your holiday centerpiece is both beautiful and delicious. With careful preparation, attention to food safety, and the right roasting technique, your turkey will be the highlight of your holiday meal. Happy cooking!