Entrée: United States – Herb-Butter Roast Turkey

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 3 hrs

Additional 30 min

Total 3 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole turkey (10–14 lb (4.5–6.4 kg)), thawed
1 cup (240 ml) unsalted butter, softened (8 oz (225 g))
3 cloves garlic, minced
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh thyme
2 tsp (10 ml) chopped fresh sage
1 lemon, halved
Salt and freshly ground black pepper, to taste
1 onion, roughly chopped
2 carrots, roughly chopped
1 cup (240 ml) chicken or turkey stock (1 cup (240 ml))

Show original ingredient measurements

1 whole turkey (10–14 lb / 4.5–6.4 kg), thawed
1 cup unsalted butter, softened (8 oz / 225 g)
3 cloves garlic, minced
2 tbsp chopped fresh parsley
2 tsp chopped fresh thyme
2 tsp chopped fresh sage
1 lemon, halved
Salt and freshly ground black pepper, to taste
1 onion, roughly chopped
2 carrots, roughly chopped
1 cup chicken or turkey stock (240 ml)

Instructions

1. Preheat oven to 325°F (165°C). Pat turkey dry; loosen skin over breasts and thighs with hand.
2. Combine butter, garlic, parsley, thyme, sage, salt and pepper; spread half the mixture under skin over breasts and thighs and the rest over outside of turkey.
3. Stuff cavity with lemon halves and onion pieces; place remaining onion and carrots in the roasting pan and set turkey on a rack above vegetables.
4. Roast breast-side up about 13–15 minutes per pound, tenting with foil if browning too quickly; baste with pan juices occasionally.
5. Roast until thigh temperature reads 165°F (74°C); remove from oven and let rest 20–30 minutes before carving.
6. Spoon pan juices over slices when serving; strain and warm with stock for an optional pan sauce.