Herb-Roasted Turkey

This simple herb-roasted recipe is sure to be a hit at your holiday gathering this year! 

It works perfectly after brining your turkey and gives it a nice flavor for the crispy skin. (Brining recipe is here)

First, you'll want to make herbed butter (recipe below), then you'll take a rubber spatula and slide it between the meat and the skin of the turkey, separating them.

Fill inside that space with about half of the herbed butter, and evenly spread the other half on the outside of the turkey.

Truss your bird, if desired, then put it in your roasting pan. If your pan has a lid, put it on now. If not, loosely cover the bird with foil. You'll take off the lid or foil the last 45 minutes of cooking so the skin can brown up nicely.

Preheat your oven to 350 degrees. Follow these guidelines for roasting times:

8-12 lbs 2.5-3.5 hours

12-16 lbs 3-4 hours

16-20 lbs 4-5 hours

Cook the bird to an internal temperature of 165 degrees at the thickest part of the thigh. I like to start checking about 30 minutes before the above-suggested times. And don't forget to take that lid or foil off towards the end! :)

Also, basting the bird frequently with the drippings from the roasting pan will help it brown and stay moist.

Herbed Butter

8 tablespoons softened unsalted real butter

1/4 cup olive oil

1 teaspoon chopped garlic

1 teaspoon chopped sage

1 tablespoon chopped thyme

1 tablespoon lemon juice (optional)

1 tablespoon chopped shallots (optional)

1 tablespoon chopped chives (optional)