herb-butter roasted turkey

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 8

Ingredients

  • 1 cup softened unsalted butter, divided
  • 1 medium yellow onion, quartered
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 10 lb. fresh turkey, neck, giblets, and liver removed
  • ½ bunch fresh thyme
  • ½ bunch fresh rosemary
  • ½ cup fresh sage leaves, torn
  • 6 cloves garlic, smashed

Instructions

  • Preheat the oven to 350º F.
  • In a small bowl, combine 1 stick softened butter and 2 teaspoons each chopped sage, chopped thyme, and chopped rosemary. Cube remaining 1 stick softened butter and set aside.
  • Put the turkey on v-shaped rack in a large roasting pan. Pat dry. Working carefully so that you don’t tear the skin, smear the herb butter evenly underneath the skin of the bird. Season the outside and inside the cavity liberally with salt and pepper. Loosely fill the cavity with the 1 stick cubed butter, 1 quartered onion, ½ bunch fresh thyme, ½ bunch fresh rosemary, ½ bunch torn sage, and 6 cloves smashed garlic. Tie the legs together with string and tuck the wings under the turkey.
  • Roast the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165ºF and the juices run clear, about 2 ½ hours. Transfer the turkey to a cutting board or platter, tent with foil, and let stand at least 20 minutes before carving.

SERVING SUGGESTIONS

  • Serve with our Thanksgiving menu to complete the meal.

SWAP SUGGESTIONS

  • Protein: Swap turkey for a whole chicken. This same method can be used on 5-6 lb. chicken. Half the amounts and roast for approximately 1 ½ hours until 165ºF.

MAKE AHEAD

  • Turkey can be prepared through tying legs together and kept in the refrigerator, uncovered, for up to 48 hours prior to cooking. Remove from fridge at least 1 hour before roasting to come to temperature.

Nutrition

Calories: 845kcal | Carbohydrates: 1g | Protein: 129g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 441mg | Sodium: 673mg | Potassium: 1360mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 923IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 5mg