Roasted Butter Herb Turkey
Transform your holiday centerpiece with this indulgent Roasted Butter Herb Turkey, a show-stopping recipe that combines succulent flavor and irresistible aroma. This juicy 14-pound turkey is infused with a rich, aromatic herb butter made from fresh rosemary, thyme, sage, and garlic, ensuring every bite is bursting with savory perfection. A hint of citrus from lemon and the sweet essence of roasted onion elevate the flavor profile, while the olive oil and chicken broth maintain a moist and tender texture throughout the roasting process. With a crispy, golden-brown skin and tender, melt-in-your-mouth meat, this recipe guarantees flawless results every time. Perfect for Thanksgiving or any festive gathering, this traditional yet elevated turkey pairs beautifully with your favorite sides and promises to steal the spotlight at your table.
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Recipe Information
Ingredients
- 14 lbs whole turkey
- 1 cup unsalted butter
- 2 tbsp olive oil
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 2 tbsp fresh sage
- 6 cloves garlic cloves
- 1 whole lemon
- 1 whole onion
- 2 tbsp salt
- 1 tbsp black pepper
- 2 cups chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and pat the turkey dry with paper towels.
In a small saucepan over low heat, melt the butter. Stir in olive oil, minced garlic, chopped rosemary, thyme, and sage. Set aside.
Season the turkey cavity with 1 tablespoon of salt and 1/2 tablespoon of black pepper. Stuff it with the lemon (cut in half) and onion (quartered).
Using your hands, gently loosen the skin from the turkey breast without tearing it. Spread half of the herb butter mixture under the skin.
Rub the remaining herb butter all over the turkey's skin. Sprinkle the outside of the turkey with the remaining salt and pepper.
Place the turkey on a roasting rack set in a large roasting pan. Pour the chicken broth into the bottom of the pan to prevent the drippings from burning.
Tent the turkey loosely with aluminum foil and roast in the preheated oven for about 15 minutes per pound, or until a meat thermometer inserted in the thickest part of the thigh registers 165°F (74°C).
Every 30 minutes, baste the turkey with the pan drippings to keep it moist and flavorful.
During the last 30 minutes of cooking, remove the foil to allow the turkey to brown and develop a golden crust.
Remove the turkey from the oven and let it rest, tented with foil, for 20-30 minutes before carving.
Serve the turkey with your favorite sides and enjoy!
Nutrition Facts
Calories |
11639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 673.5 g | 863% | |
| Saturated Fat | 261.6 g | 1308% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 4599 mg | 1533% | |
| Sodium | 15955 mg | 694% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 10.8 g | ||
| Protein | 1283.5 g | 2567% | |
| Vitamin D | 25.6 mcg | 128% | |
| Calcium | 1615 mg | 124% | |
| Iron | 68.2 mg | 379% | |
| Potassium | 15598 mg | 332% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
