Description
A succulent roast turkey infused with a rich herb butter, perfect for festive occasions.
Ingredients
Scale
- 1 whole turkey (12–14 pounds)
- 1 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
- 4 cups chicken broth
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix the softened butter with rosemary, thyme, sage, garlic, salt, and pepper.
- Pat the turkey dry with paper towels and gently loosen the skin over the breast.
- Spread half of the herb butter mixture under the skin and the remaining on the outside of the turkey.
- Stuff the cavity with onion, carrots, and celery.
- Place the turkey in a roasting pan and pour chicken broth around it.
- Roast the turkey for about 3 to 4 hours, basting every 30 minutes.
- Check the internal temperature; it should reach 165°F (75°C) in the thickest part of the thigh.
- Let the turkey rest for 20-30 minutes before carving.
Notes
- For extra flavor, brine the turkey overnight.
- Use a meat thermometer for accurate cooking.
- Leftover turkey can be used in sandwiches or soups.
Nutrition
- Serving Size: 1 slice (3 oz)
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg