Butter Herb Roasted Turkey
Butter Herb Roasted Turkey
A Thanksgiving classic. We roast this turkey with fresh herbs and plenty of butter to keep it moist and create a delicious golden brown bird.
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30 min
Prep Time
04 hrs 30 min
Total Time
16
servings It's all about creating one dish and turning the leftovers into something new!
Enjoy a special holiday bonus as this "MOGO" becomes a Make One Get Three! Plan for leftovers from your holiday turkey recipe (along with all of the yummy sides), then transform them into three new recipes: Turkey Chipotle Party Sandwiches. Thanksgiving Leftovers Pizza and Turkey Pot Pie.
It’s 3 new meals, not just the leftovers. Enjoy!
Ingredients
1 (10- to 15-pound) whole turkey, fully thawed
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 medium onions, halved, quartered
12 cup Land O Lakes® Butter
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme
How to make
-
STEP 1
Remove turkey from plastic bag. Remove neck and giblets from cavities. Set giblets aside to use in gravy, if desired. Pat turkey dry with paper towels.
-
STEP 2
Heat oven to 325°F.
-
STEP 3
Place turkey on rack in shallow roasting pan, breast-side up. Season inside of turkey with 1/2 teaspoon each salt and pepper. Stuff turkey with onion pieces.
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STEP 4
Combine butter, parsley, rosemary, sage and thyme in small bowl.
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STEP 5
Rub outside of turkey with herb butter, gently lifting skin and rubbing some of herb butter onto turkey breasts. Sprinkle outside of turkey with remaining 1/2 teaspoon each salt and pepper.
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STEP 6
Roast turkey 3-3 1/2 hours or until meat thermometer placed into meat portion of thigh, but not touching bone, reaches at least 165°F. Place aluminum foil tent over turkey breast after 2 hours to prevent overbrowning.
Tip #1
Thaw turkey in original plastic wrapper according to chart below. Keep thawed turkey refrigerated. Do not stuff until roasting time. Roast within 24 hours after thawing. Refreezing is not recommended.
Approximate Thawing Times
Weight: 8 - 12 pounds
In Cold Water*: 4 - 6 hours
In Refrigerator: 1 - 2 days
Weight: 10 - 16 pounds
In Cold Water*: 6 - 8 hours
In Refrigerator: 2 - 3 days
Weight: 16 - 20 pounds
In Cold Water*: 8 - 10 hours
In Refrigerator: 3 - 4 days
Weight: 20 - 24 pounds
In Cold Water*: 10 - 12 hours
In Refrigerator: 4 - 5 days
*Change water frequently to keep cold.
Tip #2
Approximate Roasting Times
Weight: 8 - 12 pounds
325°F Oven Unstuffed: 2 3/4 - 3 hours
325°F Oven Stuffed: 3 - 3 1/2 hours
Weight: 12 - 14 pounds
325°F Oven Unstuffed: 3 - 3 3/4 hours
325°F Oven Stuffed: 3 1/2 - 4 hours
Weight: 14 - 18 pounds
325°F Oven Unstuffed: 3 3/4 - 4 1/4 hours
325°F Oven Stuffed: 4 - 4 1/4 hours
Weight: 18 - 20 pounds
325°F Oven Unstuffed: 4 1/4 - 4 1/2 hours
325°F Oven Stuffed: 4 1/4 - 4 3/4 hours
Weight: 20 - 24 pounds
325°F Oven Unstuffed: 4 1/2 - 5 hours
325°F Oven Stuffed: 4 3/4 - 5 1/4 hours
Roasting time will be shorter or longer than indicated on the chart if the turkey is warmer or colder than refrigerator temperature.
Tip #3
Visit our countdown page to learn all things Thanksgiving! You'll find timelines, buttery recipes and helpful tips for a delicious meal.
Tip #4
Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting.
Tip #5
You’ll get crispier skin without constantly opening the oven. Every time you open the oven door to baste, you let the heat out. Basting also gives you less crisp skin. Instead of basting, rub butter all over the turkey just before you tuck it into the oven. Then leave it alone until it’s time to check for doneness.
670 Calories
30 Fat (g)
320 Cholesterol (mg)
670 Sodium (mg)
2 Carbohydrates (g)
0 Dietary Fiber
92 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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