Description
This Herb Butter Roasted Turkey is the perfect centerpiece for your holiday feast, infused with seasoned butter and fresh herbs for incredible flavor.
Ingredients
Scale
- 1 Tbsp salt
- 1 Tbsp sugar
- 1 Tbsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp poultry seasoning
- 1 1/2 tsp black pepper
- 1 12-14 lb thawed turkey (giblets removed, rinse and pat dry)
- 3 cups chicken stock
- 1 medium onion (quartered)
- 1 medium orange (quartered)
- 1 small bulb garlic (top cut off)
- 1 bunch each fresh sage, rosemary and thyme (Reserve 1 Tbsp thyme leaves for butter)
- 1/2 cup butter (melted)
- 1 Tbsp honey
- 1 Tbsp orange zest
Instructions
- In a small bowl, mix together salt, sugar, paprika, garlic powder, onion powder, poultry seasoning and black pepper.
- Using your fingers, separate the skin from the meat on the breast, Season with rub under the skin. Use remaining on all sides and interior of turkey.
- Place turkey into a dish or on a rimmed pan, cover with plastic wrap. Chill overnight.
- To prepare: Remove turkey from fridge 1 hour prior to roasting. Set oven rack to lowest position and preheat oven to 325°F. Spray a roasting pan fitted with rack, with cooking spray.
- Center turkey on rack. Tie legs using kitchen twine and tuck wings under. Pour stock into pan.
- Place onion, orange, sage, rosemary and thyme with garlic inside turkey. Sprinkle breast with additional salt and black pepper if desired.
- Mix together butter, honey, reserved thyme and orange zest. Drizzle 1/3 over turkey.
- Roast turkey for about 2 1/2-3 hours total, depending on weight. Roast until a thermometer inserted into the thickest portion of the thigh registers 165-170°F. Check at 1 1/2-2 hours, drizzle with 1/3 reserved butter and lay foil on top of the breast, to prevent over-cooking and over-browning.
- Transfer turkey to a platter brush or drizzle with remaining citrus herb butter, Cover loosely with foil. Rest for 20 up to 30 minutes.
- Turkey Gravy: Pour pan juices into a saucepan, bring to a boil. You can add more chicken stock if needed. Whisk in a flour slurry, of all-purpose flour and chicken stock (or milk) whisking until smooth. Cook whisking until thickened then immediately lower the heat to low and simmer for 5 minutes. Taste and adjust seasonings. Keep warm until serving.
Notes
- For extra flavor, consider using a combination of fresh and dried herbs.
- Let the turkey rest for optimal juiciness before carving.
- Prep Time: 60 minutes
- Cook Time: 180 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg