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Butter Herb Turkey

This Butter Herb Turkey will be the easiest turkey you've ever made and also one of the most delicious.
5 from 10 votes
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Course: dinner
Cuisine: American
Keyword: butter herb turkey, herb butter turkey, roasting a turkey recipe
Author: Rachel Quenzer

Equipment

  • Roasting pan

Ingredients

Turkey ingredients

  • 1 10- 20 lb. high quality turkey Varying size
  • Salt and pepper to taste

Butter Herb Rub Ingredients

  • 2 sticks salted butter, divided
  • 2 Tbsp. fresh thyme, minced and divided
  • 2 Tbsp. fresh rosemary, minced and divided
  • 2 Tbsp. fresh oregano, chopped and divided
  • 2 Tbsp. fresh parsley, chopped and divided
  • 2 Tbsp. fresh sage, chopped and divided

Cavity Ingredients

  • 1/2 yellow onion
  • 4 cloves garlic, sliced
  • 2 sprigs rosemary
  • 2 sprigs sage
  • 2 sprigs oregano
  • 1/3 cup parsley I leave this un chopped and just stuff it in the cup to get the correct amount.

Ingredients for the roasting pan

  • 1 large yellow onion, quartered
  • 5 stalks celery, sliced
  • 3 carrots, sliced
  • 2 cloves garlic, sliced

Instructions

  • Removed the thawed turkey from the refrigerator 1 hour before cooking. This is a good time to start chopping the vegetables and herbs.
  • Adjust the oven rack and preheat the oven to 325 degrees F.
  • Add the chopped vegetables to the roasting pan.
  • Remove the turkey from the packaging, dry and remove the neck and giblets. Tuck the wings under it and move the turkey to the roasting pan.
  • Season the cavity with salt, pepper and the cavity mix above.
  • Using your fingers, gently loosen and separate the skin from the turkey breast. Really just enough to get a spoon in.
  • Mix half the butter (1 stick) and herbs (1 Tbsp. of each) to place in between the skin and the breast. You can melt this in the microwave for about 20-30 seconds.
  • Using a spoon or your hand, spoon the melted butter mix between the skin and the breast.
  • Mix the second half of the butter (1 stick) and herbs (1 Tbsp. of each) and melt in the microwave for about 15 seconds.Slather this all over the outside of the turkey.
  • Tie the legs together and then tent the turkey with tin foil. Make sure none of the foil is touching the turkey.
  • Roast for 15 minutes per pound at 325 degrees F and when you are halfway done, remove the tin foil.
  • Continue to roast the rest of the time until the internal temperature of the turkey is 165 degrees F.
  • Let the turkey rest for 20 - 30 minutes. If the temperature still needs to come up a few degrees, tent the turkey again while it rests.
  • Make the gravy or prep the sides at this time.