Herb-Butter Roast Turkey
- Turkey
- 1 whole turkey, 12 to 14 lb, fully thawed, neck and giblets removed
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 medium onion, quartered
- 1 lemon, halved
- 4 sprigs fresh thyme
- 1 cup chicken broth, for the pan
- Herb butter
- ½ cup unsalted butter, 1 stick, softened
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, grated
- 1 tsp lemon zest
Herb-Butter Roast Turkey
- Set a rack in the lowest position of the oven and heat the oven to 425°F (220°C).
- In a bowl, mash the softened butter with the sage, thyme, rosemary, garlic and lemon zest.
- Pat the turkey very dry inside and out with paper towels. Dry skin browns; wet skin steams.
- 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.
- Rub the remaining butter over the outside of the bird, then sprinkle all over with the salt and pepper.
- Put the onion, lemon halves and thyme sprigs inside the cavity. Tuck the wing tips under the body.
Herb-Butter Roast Turkey
- 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.
- Roast at high heat to start the browning.
- 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.
- 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.
- Move the turkey to a cutting board, tent loosely with foil and rest so the juices settle.
Herb-Butter Roast Turkey
- Remove the onion and lemon from the cavity, carve and serve. Save the pan drippings for gravy.
- Cook to 165°F inside (check with a thermometer).