Print

Easy Herb Butter Roasted Turkey Recipe for Thanksgiving Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

This Easy Herb Butter Roasted Turkey recipe is perfect for a flavorful and moist Thanksgiving centerpiece. Featuring a seasoned butter mixture rubbed under and over the turkey skin, combined with aromatic fresh herbs and slow roasting, this method ensures juicy, tender meat infused with savory herb flavors. The addition of a savory butter injection marinade elevates the taste and moisture level for an exceptional turkey experience.

Ingredients

Butter Mixture

  • 3 sticks Salted Butter (softened)
  • 4 tbsp Turkey Seasoning Recipe

Vegetables and Aromatics

  • 5 stalks Celery (roughly chopped)
  • 5 large Carrots (roughly chopped)
  • 1 medium Onion (quartered)
  • 1 Celery butt (leafy root end)
  • 1 bulb Garlic (halved horizontally)
  • 1 handful Fresh rosemary, thyme, and sage (equal parts)

Main Ingredients

  • 12-15 lb Turkey (thawed and patted dry)
  • 6 cups Chicken broth
  • 1 recipe Savory Butter Turkey Injection Marinade (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F to prepare for slow roasting the turkey evenly.
  2. Prepare Butter Mixture: In a medium bowl, combine the softened salted butter with turkey seasoning. Stir until smooth and set aside.
  3. Prepare Roasting Base: Place the roughly chopped carrots and celery into the bottom of the roasting pan along with the turkey neck and giblets, if available. This creates a flavorful bed for the turkey.
  4. Position Turkey: Place the turkey directly on the vegetables or on a roasting rack over the vegetables. Pat the turkey dry with paper towels to ensure the butter sticks well.
  5. Apply Butter Rub: Using about three-quarters of the butter mixture, carefully smear it over and under the turkey skin, covering every nook and cranny without tearing the skin.
  6. Add Aromatics to Cavity: Stuff the turkey cavity with the quartered onion, celery butt, halved garlic bulb, and fresh herbs. Rub the remaining butter mixture inside the cavity for enhanced flavor.
  7. Add Broth and Begin Roasting: Place the roasting pan in the oven and carefully pour the chicken broth into the bottom of the pan to keep the environment moist and flavorful.
  8. Inject Butter Marinade (Optional): If you prepared the savory butter turkey injection marinade, warm it and get ready to inject the turkey for deep moisture infusion.
  9. Inject Butter Mixture: After the first hour of roasting, inject the warm butter mixture into several spots through the turkey, focusing on breasts and thighs. Repeat this injection every hour until the turkey reaches the safe internal temperatures of 165°F in the breast and 175°F in the thigh.
  10. Rest Before Carving: When done roasting, remove the turkey from the oven, tent it loosely with foil, and let it rest for 30 minutes to allow juices to redistribute before carving.

Notes

  • Use a meat thermometer to ensure accuracy in cooking temperature.
  • Be gentle when rubbing butter under the skin to avoid tearing it.
  • Resting the turkey after cooking is critical for juicy meat.
  • The injection marinade is optional but highly recommended for extra flavor and moisture.
  • Adjust oven temperature slightly if your turkey is larger or smaller than the 12–15 lb range.

Find it online: https://cookedbysarah.com/easy-herb-butter-roasted-turkey-recipe-for-thanksgiving-recipe/