Roast Turkey · Whole Bird, Herb Butter
Herb-Butter Roast Turkey
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Before you start
Gather your ingredients
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for fresh thyme
Instead of thyme
- Dried thyme: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Earthier and a little less bright, but dried thyme holds up well in soups, stews and roasts.
- Fresh oregano or marjoram: The same amount. Oregano is stronger; marjoram is sweeter and milder.
- Fresh rosemary: Half as much. Piney and stronger.
Swaps for chicken broth
Instead of broth
- Vegetable broth: The same amount. Lighter and slightly sweeter.
- Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
- Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
Swaps for fresh sage
Instead of sage
- Dried sage: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Strong and musty.
- Fresh thyme + a little rosemary: The same total amount. Brighter and less earthy.
Swaps for fresh thyme leaves
Instead of thyme
- Dried thyme: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Earthier and a little less bright, but dried thyme holds up well in soups, stews and roasts.
- Fresh oregano or marjoram: The same amount. Oregano is stronger; marjoram is sweeter and milder.
- Fresh rosemary: Half as much. Piney and stronger.
Swaps for fresh rosemary
Instead of rosemary
- Dried rosemary: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Strong and piney; the dried needles are sharp, so crush or chop them first.
- Fresh thyme: The same amount. Milder and less piney.
- Fresh sage: Half as much. Earthier and softer.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for lemon zest
Instead of citrus zest
- Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
- Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
- Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.
Step 1 of 12
Set a rack in the lowest position of the oven and heat the oven to 425°F (220°C).
Step 2 of 12
In a bowl, mash the softened butter with the sage, thyme, rosemary, garlic and lemon zest.
Step 3 of 12
Pat the turkey very dry inside and out with paper towels. Dry skin browns; wet skin steams.
Step 4 of 12
Starting at the cavity end, slide your fingers under the breast skin to loosen it without tearing. Push about two-thirds of the herb butter under the skin and spread it over the breast meat.
Step 5 of 12
Rub the remaining butter over the outside of the bird, then sprinkle all over with the salt and pepper.
Step 6 of 12
Put the onion, lemon halves and thyme sprigs inside the cavity. Tuck the wing tips under the body.
Step 7 of 12
Set the turkey breast side up on the rack in a roasting pan and pour the broth into the pan. Wash your hands and anything the raw turkey touched.
Step 8 of 12
Roast (how to roast)
Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoid425°F
Step 9 of 12
Lower the oven to 325°F (165°C) and keep roasting. If the breast gets dark before the end, lay a loose sheet of foil over it.
325°F
Step 10 of 12
Check the temperature in the thickest part of the breast and the inner thigh, not touching bone. Keep roasting, checking every 15 minutes, until both read 165°F (74°C). A 12- to 14-lb bird usually takes 2 3/4 to 3 1/4 hours in all.
325°F
Step 11 of 12
Move the turkey to a cutting board, tent loosely with foil and so the juices settle.
rest (how to rest)
Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoidStep 12 of 12
Remove the onion and lemon from the cavity, and serve. Save the pan drippings for gravy.
carve (how to carve)
Carve Cut a cooked roast or bird into neat slices to serve. 1. Let the roast rest first so the juices settle.2. Set it on a board with a groove for juices, and hold it with a carving fork.3. For a bird, take off the legs and wings at the joints, then cut each breast off in one piece.4. Slice across the grain into even slices with long strokes of a long, sharp knife. Done when: The slices are even and hold their juices on the board instead of flooding it. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Keep the fork hand behind the knife's path.How to carve a roast or a turkey: mistakes to avoidAll done
Enjoy!
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