Herb Butter Roasted Turkey

Herb Butter Roasted Turkey

21

"The herbed butter rub in this roasted turkey recipe adds savory flavor and helps keep turkey meat moist."
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h 45 m servings 796 cals
Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

  • Calories:
  • 796 kcal
  • 40%
  • Fat:
  • 44.9 g
  • 69%
  • Carbs:
  • 0.2g
  • < 1%
  • Protein:
  • 91.9 g
  • 184%
  • Cholesterol:
  • 303 mg
  • 101%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 425 degrees F.
  2. Remove giblets and neck from the cavity of the turkey. Rinse and dry bird. Fold wing tips behind the turkey. Season the cavity with salt and pepper.
  3. Combine butter and fresh herbs.
  4. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub two-thirds of the herb butter over the entire breast. Tie drumsticks in front.
  5. Place the bird on a rack in a roasting pan breast-side up; cover loosely with a foil tent. Place bird in oven and decrease the temperature to 350 degrees F. Bake 3 to 3 1/2 hours.
  6. Melt remaining herb butter. Remove foil tent from turkey during the last 45 minutes of baking and baste once with melted butter.
  7. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F and the breast meat reaches an internal temperature of 170 degrees F. When the turkey is done, remove from the oven; let stand 30 minutes before carving.
You might also like

Reviews

21

This recipe turned out fabulous! The only thing different that I did, was that I pat tried the turkey with papertowels and then rubbed the herb butter all over it. I baked it breast side down ...

I love this recipe, this is how I have been making chicken and turkey for years. However, I stuff the bird with a couple of sprigs of whatever herbs I'm using and lemon, onion, and garlic. Don't...

I am a vegetarian, so was kind of worried about making Thanksgiving Turkey for all of me friends that are away from family... This recipe looked simple and easy, I made it, and everyone loved it...

I did not have chives or parsley, but WOW! The turkey came out so moist and flavorful! I would highly recommend this recipe! :)

I used this recipe (with a few tweaks of course) for my Thanksgiving turkey and got rave reviews. I stuff the cavity of the bird with a quartered onion, apple, and orange, along with some celery...

I always use this method with chicken, and have had great results. Can't wait to try with Turkey!

This was great, the turkey was so moist and delicious.

Best turkey I've ever made or eaten. And I'mn a retiree. Hands down, will ALWAYS use this recipe. In fact, have one in the oven now for Christmas. yum yum. Can't wait!

Tasted good but personally I was expecting a lot more flavor. It was incredibly juicy though. I tried to pull the drumstick off, but the bone just slid right out of the meat!