Roasted turkey with herb butter is an ideal entree to serve during the holidays. Made with fresh herbs and basted in its own juices and butter, roasted turkey is both moist and flavorful. With little advanced preparation, turkey with herb butter can be prepared, roasted and on the table in under 4 hours. An entree simple enough for novice chefs to prepare, roasted turkey with herb butter yields both an elegant result and a dynamic flavor profile. Ideal for both Sunday lunch with family, and Thanksgiving dinner with guests, roasted turkey with herb butter is a classic preparation that is a staple in most chefs' turkey repertoire.
Step 1
Combine butter and fresh herbs in a small mixing bowl.
Step 2
Place the oven's rack in its lowest position and preheat the oven to 450 degrees Fahrenheit.
Step 3
Rinse the turkey under cool running water and pat dry with a paper towel.
Step 4
Slide your hand under the turkey's skin to loosen the skin from the meat and rub herb butter on the breast meat under the skin.
Step 5
Place the turkey on the rack, and set the rack inside a large roasting pan.
Step 6
Add the chicken broth to the bottom of the roasting pan and rub the remaining herb butter on the outside of the turkey's skin.
Step 7
Tie the legs together and tuck the wings under the bird so they do not burn.
Step 8
Place the turkey in the oven and reduce the temperature to 325 degrees. Roast for 1 hour then baste with pan juices every 20 minutes.
Step 9
Remove the bird from the oven when a thermometer inserted into the thigh reads 180 degrees.
Step 10
Let the turkey rest at room temperature for at least 30 minutes before carving.
Tips and Warnings
- If the turkey's skin begins to burn, cover the bird with aluminum foil to prevent further browning. For additional flavor, add several halved lemons or limes to the turkey's cavity before roasting.
- Do not cook the turkey past 180 degrees. The bird will continue to cook on the counter, and over cooking will dry out the meat.
Things You'll Need
- 3/4 cup butter, room temperature
- 3 tsp. fresh thyme, minced
- 3 tsp. fresh tarragon, minced
- 3 tsp. fresh rosemary, minced
- Small mixing bowl
- 14 lb. turkey, thawed
- Paper towel
- Large roasting pan with rack
- 4 cups chicken broth
- Kitchen twine
- Turkey baster
- Kitchen thermometer
Member Comments