This is my way to cook the perfect herb butter roasted turkey every time. It is simple yet produces a turkey that is incredibly moist and full of flavour. The stuffing having been cooked in the bird is amazing. Serve with amazing vegetables such as Peas and Parmesan, Spiced Honey Coated Carrots and Low Fat Roast Potatoes. I always use a Sage and Onion Stuffing when roasting a turkey as the flavour combine incredibly well with the other herbs. I use a different method to roast a turkey crown for obvious reasons. If you would like to try something different, then why not try Roast Goose.
The real beauty of this herb butter roasted turkey is that it does not need complicated preparation to make a memorable centrepiece. Once the butter has been worked beneath the skin, it melts slowly as the turkey cooks and helps keep the breast meat wonderfully moist. At the same time, the herbs and garlic release their flavour into the meat, giving every slice a delicious savoury character.
I find that preparing the turkey this way also makes the kitchen smell fantastic. As the roasting progresses, the butter combines with the natural juices from the bird and creates wonderful flavours in the roasting pan. These juices are well worth saving because they can form the foundation of a rich gravy to serve alongside the finished turkey. A little stock added to the pan can help stretch the juices while lifting all those tasty browned pieces from the bottom.
The resting time is another part of the recipe that should not be rushed. Once the turkey comes from the oven, covering it loosely with foil gives the meat time to relax before carving. This makes a noticeable difference because the juices have time to settle back into the meat rather than running straight onto the carving board. Meanwhile, the temperature will continue to even out, making the turkey easier to carve neatly.
When it comes to the herbs, thyme gives the butter a lovely traditional flavour, although there is plenty of room to make the seasoning your own. Rosemary adds a stronger, slightly woody note, while tarragon brings a gentle aniseed flavour. Marjoram is also worth trying when you want something softer and more delicate. I often use whichever fresh herbs I have available, particularly when cooking for a family gathering.
There is also no need to make the meal overly complicated. Crispy roast potatoes, seasonal vegetables and a good spoonful of stuffing are all this turkey really needs. However, cranberry sauce or a sharp fruit relish can provide a welcome contrast to the rich herb butter.
Most importantly, remember that a turkey is a substantial bird, so cooking times can vary depending on its size and your oven. A reliable meat thermometer is therefore one of the most useful tools you can have. Check the thickest part of the meat and make sure it has reached a safe temperature before serving. With a little patience, this simple herb butter method produces a roast turkey that is juicy, fragrant and perfect for bringing everyone together around the table.
Herb Butter Roasted Turkey
Ingredients
Instructions
- Preheat oven to 425 degrees F.
- Remove giblets and neck from interior cavity of turkey if included and reserve for gravy stock. Rinse bird and thoroughly dry.12 – 14 lbs turkey
- Season the cavity with salt and pepper.1/2 tsp salt, 1/4 tsp ground black pepper
- For Herb-Butter Seasoning, combine butter, the fresh herbs and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it.1/2 cup butter, 2-3 tbsp thyme, 2 cloves garlic
- Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning over the entire breast.
- Spoon the stuffing loosely into the body cavity ensuring that you do not overfill as it will not cook enough by the time the turkey is cooked. Tuck drumsticks under tail skin, or tie to tail.
- Transfer any remaining stuffing into a dish, cover with foil or cling film and place in the refrigerator.
- Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone.
- Rub remaining herb-butter seasoning over the entire turkey. Cover turkey loosely with foil. Roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F.
- Continue roasting turkey for about 3-1/2 to 4 hours or until thermometer registers 180 degrees F. Bake extra stuffing alongside turkey during the last 40 minutes of roasting.
- For the last 30 minutes of roasting remove the foil and uncover the turkey.
- When done, remove turkey from oven; cover. Let turkey stand 20 minutes before carving. To serve, remove stuffing from turkey and put into a serving dish.
- Carve turkey and serve warm with the vegetables. Enjoy
Notes
- Also use tarragon, marjoram, and/or rosemary for a full flavoured butter.
30 comments
Im one of those strange people who have turkey all year round and this her butter makes it even tastier than uasual. Thank you.
I thought this was a little rich for my taste, but the rest of the family absolutely loved it.
Very tasty and wonderfully fragrant while cooking. The skin was crisp and the meat was soft and juicy.
I used rosemary, thyme and parsley and the flavour was excellent. The leftovers were just as good the next day.
The flavour was excellent, although I found the cooking time needed adjusting slightly for my particular oven.
A very good recipe for anyone who wants something a little more interesting than plain roast turkey.
A really enjoyable turkey recipe. The roasting juices made an excellent gravy and there was plenty for everyone.
The turkey tasted delicious and looked impressive on the table. The preparation took a little longer than expected, though.
The instructions were straightforward and the finished turkey was delicious. I would happily recommend this recipe.
The result was delicious and everyone enjoyed it. I did need to keep an eye on the cooking time because my turkey was slightly smaller.
A dependable recipe that produced a delicious roast. I will definitely keep this one for future celebrations.
This was my first time using herb butter under the skin and I was impressed with the result. It gave the meat a lovely richness.
A very tasty turkey recipe that was easy enough to follow. It made a lovely centrepiece for our family meal.
The herb butter worked brilliantly. I was worried the turkey might dry out, but it stayed surprisingly succulent.
I used thyme and rosemary from the garden and the flavour was fantastic. I will definitely make it this way again.
A lovely simple way to prepare turkey. The garlic and herbs gave it a wonderful smell while it was cooking.
I followed the recipe closely and everything worked well. The turkey had a lovely golden colour and plenty of flavour.
A great recipe for a special occasion. The turkey was tender and the leftover meat made excellent sandwiches the following day.
I used dried herbs instead of fresh ones and it still worked very well. The butter kept everything moist.
This was a real hit with the family. Even the children who normally avoid turkey enjoyed it.
This turned out better than I expected. The breast meat stayed moist and the skin became lovely and golden.
The herb butter made such a difference to the turkey. The meat was juicy, full of flavour and beautifully tender.
This made our Sunday roast feel extra special. The meat was tender and the gravy was packed with flavour.
I prepared the herb butter the night before, which made things much easier on the day. The turkey came out beautifully.
The turkey was lovely and moist, although I think I could have used slightly less butter.
I added a little extra garlic because we enjoy strong flavours. It worked perfectly with the herbs and turkey.
This recipe has become my favourite way to cook turkey. It is simple, flavourful and produces wonderfully juicy meat.
The herbs gave the turkey a lovely traditional flavour. It was easy to prepare and looked wonderful once carved.
I loved the combination of herbs and butter. The meat had plenty of flavour without being overpowering.
I made this for Christmas dinner and everyone went back for seconds. The gravy made from the roasting juices was especially good.