Herb Butter Roast Turkey
Your ticket to a show-stopping turkey that’s as simple to make as it is delicious!
Servings: 8 People
Ingredients
- 1 12-14 pound whole turkey giblets removed
- ½ cup unsalted butter
- 1 tablespoon Kosher salt
- 1 teaspoon fresh cracked black pepper
- 3 cloves garlic peeled and minced
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh rosemary chopped
- 1 cup white wine
- 1 cup chicken stock
Instructions
- Heat the oven to 450 degrees. Pat the turkey with a paper towel and place on a rack in a large roasting pan.
- In a small bowl, mash the room temperature butter with the salt, pepper, garlic, and herbs.
- Lift the turkey skin gently and begin to use your hand to separate the skin from the meat. You aren’t separating it completely, just enough to get some of the herb butter under the skin. Rub about half of the butter mixture on the turkey breast meat and rub the rest over the top of the turkey skin.
- Tie the turkey legs together with twine and fold the wings of the turkey underneath so they don’t burn. Into the bottom of the roasting pan, pour the wine and chicken stock in.
- Transfer pan to the oven and roast for 30 minutes. Cover breast meat with aluminum foil, reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 2- 2 ½ hours more.
- Transfer turkey to a cutting board to rest for 30 minutes before carving.
Nutrition
Calories: 861kcal | Carbohydrates: 2g | Protein: 114g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 408mg | Sodium: 1505mg | Potassium: 1237mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 5mg
