Herb Butter Roast Turkey
Nutritional Information
A 12-14 lb bird under a herb-garlic butter crust, roasted low and slow until golden. Includes the full thaw timeline so you never start late.
This recipe is originally for 10 servings. How many are you cooking for today?
- 1 turkey (12-14 lbs), fully thawed
- 3/4 cup unsalted butter, softened
- 1 tbsp each chopped sage, thyme, and rosemary
- 4 garlic cloves, minced
- 1 lemon, halved
- 1 onion, quartered
Thaw completely in the fridge first: 24 hours per 4-5 lbs, so 3-4 days for this size. Pat dry and let sit 1 hour at room temperature.
Preheat oven to 325°F. Mix the butter, herbs, garlic, salt, and pepper; spread under and over the skin. Fill the cavity with lemon and onion.
Roast breast-side up about 13 minutes per lb (3 to 3.5 hours), basting every 45 minutes, until a thigh reads 165°F.
Rest 30 minutes before carving. Save the drippings for gravy.
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