Herb Roasted Turkey
Herb Roasted Turkey
A Prize Bird
We love turkey. We don't wait until Thanksgiving or Christmas for one. I'll often load up on them during the holidays when they're on sale, and as a result, I've learned a few tricks to make sure they always turn out to be juicy, flavorful, and with gloriously crispy skin.
Using fresh herbs and butter is one of my favorite ways to flavor a turkey, and it's one of the simplest and easiest ways to get the perfect result we want. You can certainly use your favorite herbs, but I love the combination of oregano, thyme, sage, and rosemary.
Paired with roasted garlic, the fresh herbs flavor the turkey from the inside out, and results are spectacular. It's a rather no-fuss way to get the picture perfect bird everyone wants, and with flavor everyone can't wait to eat!
If you don't have roasted garlic—no big deal. Simply substitute with a few minced cloves of fresh garlic and you'll have just as much success.
The best part of this recipe is that it just isn't much work. If you're making this for a holiday, it will help set you free from the kitchen, so you can make other dishes more easily, or actually spend time with your guests.
Also, don't skip the resting. It's more important than many realize. While the turkey roasts, the juices all rush to the exterior of the bird. Letting it rest means the juices will redistribute and the meat will be much more flavorful and tender.
- 3-4 sprigs fresh oregano
- 3-4 sprigs fresh thyme
- 3-4 sprigs fresh rosemary
- 3-4 sprigs fresh sage
- 2 teaspoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 1/4 cup roasted garlic
- 1 cup (2 sticks) butter, room temperature
- 1 12-14 pound turkey
- Place the defrosted turkey onto a rack on top of a baking sheet, or on a rack in a turkey roaster. Make sure you remove the packet with the giblets and the neck from the cavity if needed. Preheat oven to 350F°.
- Remove the leaves of the herbs from the stems, and mince the herbs finely. Mash the roasted garlic with a fork into a paste.
- In the bowl of an electric mixer, place the butter, salt, pepper, roasted garlic and minced herbs. Beat until the butter is light and fluffy and the herbs and garlic are fully incorporated or about two minutes.
- Loosen the skin of the turkey all over, including over the legs, working carefully so as not to tear the skin. Work about half of the butter under the skin, pressing to smooth it out as far as possible. This will serve to baste the turkey from the inside as it roasts, so try to get it under every bit of skin possible.
- Place about two tablespoons of the butter into the cavity of the bird, and rub down the outside of the skin with a bit more. The remaining butter will be used to baste the bird as it roasts.
- Insert an oven thermometer into the thickest part of the thigh. Set the temperature to 165F°. Place bird in the oven.
- Check the bird about every half hour, basting with the remaining butter about that often. If the skin over the breast is getting too dark too quickly, use a piece of foil as a tent.
- Roast until the temperature reaches 165F°. Remove the turkey from the oven, and allow it to rest for at least 30 minutes. That's all there is to it - it's ready to carve and serve!
Start with Fresh Herbs
Mash the Roasted Garlic
Make the Herb Butter
Loosen the Turkey Skin
Work the Herb Butter Under the Skin
Rub Down the Outside of the Turkey
Insert a Meat Thermometer Into the Thigh
After An Hour....
All Done - Ready to Let it Rest
Beautiful, Delicious, Juicy Herb Roasted Turkey
Need to Defrost a Turkey Quickly?
How to Roast Garlic
© 2017 Jan Charles