Description
This roasted herb butter turkey recipe features a 12-pound fresh turkey seasoned with a blend of dried herbs and spices, stuffed with fresh Italian parsley, thyme, onion, and garlic, and basted with melted butter for a juicy, flavorful main course perfect for festive occasions and family dinners.
Ingredients
Scale
Turkey and Herbs
- 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.
- Prepare the Turkey: Remove the giblets from the turkey and rinse it inside and out under cold water. Trim any excess fat and leftover pinfeathers, then pat the turkey dry thoroughly 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 the dry seasoning mix.
- Season the Turkey: Brush the entire outside of the turkey with melted butter. Sprinkle and rub the seasoning mixture evenly over the turkey’s skin and inside the cavity for full flavor coverage.
- Stuff the Turkey: Stuff the turkey cavity with fresh Italian parsley, fresh thyme, quartered yellow onion, and halved garlic head. Tie the legs together with kitchen string and tuck the wing tips under the turkey to prevent burning during roasting.
- Roast the Turkey: Place the turkey in the preheated oven and roast for about 2 1/2 hours. Baste the turkey occasionally with the pan juices to keep it moist. The turkey is done when the juices run clear between the leg and thigh, and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
- Rest the Turkey: Remove the turkey from the oven, transfer it to a cutting board, and cover loosely with foil. Let it rest for 20 minutes to allow the juices to redistribute, ensuring moist and tender meat.
- Carve and Serve: After resting, carve the turkey into portions and serve hot for a delicious main course.
Notes
- For extra crispy skin, you can increase the oven temperature to 400°F for the last 20 minutes of cooking.
- If you don’t have fresh herbs, dried herbs can be used, but reduce the quantity by half to avoid overpowering flavors.
- Tying the legs and tucking the wings helps the turkey cook evenly and prevents burning.
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F.
- Resting the turkey after roasting is essential for juicy meat and easier carving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
