This roasted turkey with herb butter is a showstopper that will impress your guests with its juicy and flavorful meat. The herb butter adds richness and depth, making it way better than the typical Thanksgiving turkey. Perfect for special occasions or holiday feasts.
Ingredients
- 1 whole turkey, about 12-14 pounds
- 1 cup unsalted butter, softened
- 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and sage)
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 lemon, halved
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
Directions
- Preheat the oven to 325°F.
- In a small bowl, mix together the softened butter, chopped herbs, minced garlic, salt, and pepper to make the herb butter.
- Rinse the turkey inside and out, then pat dry with paper towels.
- Gently loosen the skin of the turkey without tearing it, then rub the herb butter underneath the skin, covering as much of the meat as possible.
- Season the outside of the turkey with salt and pepper, then stuff the cavity with lemon halves, onion, carrots, and celery.
- Tie the legs together with kitchen twine, tuck the wing tips underneath the bird, and place it breast side up on a rack in a roasting pan.
- Pour chicken broth into the bottom of the roasting pan.
- Roast the turkey in the preheated oven, basting occasionally with the pan drippings, until a meat thermometer inserted into the thickest part of the thigh registers 165°F.
- Cover the turkey loosely with foil if it starts to brown too quickly.
- Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving and serving.
