Roasted Turkey with Garlic Herb Butter

Allergens

Dairy (milk, butter)

Ingredients

• 1 whole turkey (12
• 14 pounds)
• 2 cups unsalted butter, softened
• 6 cloves garlic, minced
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• Salt and pepper, to taste
• Fresh herbs (sage, thyme, and rosemary), for garnish

Instructions

1. Begin by preparing the garlic herb butter. In a medium bowl, combine softened butter with minced garlic, sage, thyme, rosemary, salt, and pepper. Mix well to form a homogenous paste.
2. Pat the turkey dry with paper towels, removing any giblets or excess fat.
3. Carefully loosen the skin of the turkey by gently separating it from the breast meat. Gently spread half of the garlic herb butter mixture under the skin, ensuring an even distribution.
4. Use your hands to rub the remaining garlic herb butter mixture over the exterior of the turkey, covering all surfaces evenly.
5. Truss the turkey legs together with kitchen twine, if desired, for a more uniform appearance. Season the turkey generously with salt and pepper inside and out.
6. Preheat your oven to 325°F (160°C). Place the turkey on a roasting rack in a large roasting pan. Insert a meat thermometer into the thickest part of the breast, avoiding contact with bone.
7. Roast the turkey for approximately 13 15 minutes per pound, until the internal temperature reaches 165°F (74°C). Baste the turkey with its own juices every 30 minutes during roasting to ensure moist and flavorful meat.
8. Once the turkey has reached the desired temperature, remove from the oven and allow it to rest for at least 20 30 minutes before carving. This will allow the juices to redistribute and keep the meat tender and juicy.
9. Garnish the roasted turkey with fresh sage, thyme, and rosemary sprigs before serving.

Chef’s Insight

Basting the turkey helps keep the meat moist during cooking.

Notes

A meat thermometer is crucial to ensuring that the turkey is cooked to a safe internal temperature.