Description
This Roasted Herb Butter Turkey recipe features a fresh 12-pound turkey seasoned with a flavorful blend of herbs and spices, then roasted to juicy perfection. Aromatic fresh Italian parsley, thyme, garlic, and onion infuse the bird while the butter and dry seasoning create a crisp, savory skin. It’s an ideal centerpiece for holiday feasts or special family dinners, yielding 12 servings of tender, delicious turkey.
Ingredients
Scale
Main Ingredients
- 1 12-pound fresh turkey
- 1 small bunch fresh Italian parsley
- 1 small bunch fresh thyme
- 3 dried bay leaves
- 1 yellow onion, quartered
- 1 head garlic, halved crosswise
- 4 tablespoons unsalted butter, melted
Seasoning for the Outside of the Turkey
- 2 tablespoons sea salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika (sweet paprika works too)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the Oven: Preheat your oven to 350°F to prepare for roasting the turkey evenly and thoroughly.
- Prepare the Turkey: Remove the giblets from the turkey and rinse it inside and out. Trim any excess fat and leftover pinfeathers, then pat the turkey dry with paper towels. Place the turkey in a large roasting pan.
- Mix Seasonings: In a small bowl, combine the sea salt, black pepper, dried thyme, dried oregano, smoked paprika, garlic powder, onion powder, and dried bay leaves to create a flavorful dry seasoning blend.
- Season the Turkey: Brush the outside of the turkey evenly with the melted butter. Sprinkle and rub the seasoning mix all over the exterior and inside the cavity of the turkey to ensure full flavor.
- Stuff the Turkey: Fill the turkey cavity with the fresh Italian parsley, fresh thyme, quartered yellow onion, and halved garlic head. This infuses the meat with aromatic flavors during roasting.
- Secure the Turkey: Tie the legs together with kitchen string and tuck the wing tips under the bird to prevent burning and help the turkey cook evenly.
- Roast the Turkey: Place the turkey in the oven and roast for about 2 hours and 30 minutes. Baste occasionally with the pan juices to keep the meat moist. The turkey is done when the juices run clear when you cut between the leg and thigh, and an instant-read thermometer registers 165°F in the thickest part of the thigh.
- Rest Before Serving: Transfer the turkey to a cutting board, cover it loosely with foil, and let it rest for 20 minutes. Resting helps the juices redistribute for a moist and tender result.
- Carve and Serve: Slice the turkey and serve it hot, perfect for a special gathering or festive meal.
Notes
- Use an instant-read thermometer for accurate doneness; undercooked turkey can be unsafe to eat.
- Basting the turkey every 30 minutes helps keep the skin crispy and meat juicy.
- For extra flavor, you can add lemon halves or additional herbs to the cavity.
- Letting the turkey rest is crucial to keep the meat tender and juicy.
- Use kitchen string and tuck wing tips to prevent burning and promote even cooking.
- Fresh herbs can be substituted with dried herbs in smaller amounts if fresh aren’t available.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
