Herb Butter Roast Turkey
The BEST turkey recipe ever. Citrus and Herb Butter Roasted Turkey is the most fool-proof recipe for tender, moist turkey your whole family will love.
Servings: 16
Cost: $30
Equipment
- 1 roasting pan
- 1 small bowl
- paper towels
- kitchen twine
- Instant Read Thermometer or Meat Thermometer
- heavy duty aluminum foil brushed with olive oil on one side
Ingredients
For the Citrus Herb Butter
- 1 navel orange juiced and zested
- 1 lemon juiced and zested
- 3 garlic cloves minced
- 4 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 tablespoon unsalted butter room temperature
For the Roast Turkey
- 16 pound turkey thawed if frozen)
- 1/2 orange cut in two wedges
- 1 lemon cut in quarters
- 1/2 granny smith apple cut in two wedges
- 1 whole garlic head cut in half
- 5 sprigs sprigs of sage
- 2 sprigs sprigs of rosemary
- 5 sprigs sprigs of thyme
- 1 tablespoon Kosher Salt and fresh ground pepper
Instructions
For the Citrus Herb Butter
- In a small bowl, combine the orange juice and zest, lemon juice and zest, minced garlic, chopped sage, rosemary, thyme, salt, pepper, and softened butter. Stir until well combined. Set aside.
For the Roast Turkey
- Preheat the oven to 500°F using the regular bake setting.
- Remove the neck and giblets from the completely thawed turkey. Pat the turkey dry with paper towels and place it breast-side up on a rack in a large roasting pan.
- Fill the turkey cavity loosely with the orange wedges, lemon quarters, apple wedges, halved garlic head, and fresh herb sprigs. Tuck the wing tips under the bird.
- Carefully loosen the skin over the breasts and legs without tearing it.
- Spread one-quarter of the citrus-herb butter underneath the skin on one side of the turkey. Repeat on the opposite side, then spread the remaining butter evenly over the outside of the turkey.
- Season the turkey with kosher salt and pepper. Tie the legs together with kitchen twine.
- Roast the turkey on the lowest oven rack at 500°F for 30 minutes.
- Reduce the oven temperature to 350°F. Place a lightly oiled, triangle-shaped foil shield over the breast to prevent excessive browning. Continue roasting until a thermometer inserted into the thickest part of the breast, innermost thigh, and innermost wing reads 165°F, without touching bone.
- Remove the turkey from the oven, loosely tent with foil, and rest for approximately 30 minutes before carving and serving.
Video
Notes
- Make Ahead: Prepare the citrus-herb butter up to 24 hours in advance and refrigerate. The thawed turkey can also be prepared and seasoned up to 24 hours ahead, then kept covered in the refrigerator until roasting.
- Turkey Size: This recipe is written for a 16-pound turkey. Smaller or larger turkeys will require different cooking times. Always check the internal temperature to determine doneness.
- No Brining Needed: The citrus-herb butter adds plenty of flavor without a separate brining step. If your turkey is already brined or salt-injected, adjust the salt accordingly.
- Roasting Temperature: Start at 500°F for 30 minutes, then reduce to 350°F. Roasting times vary depending on the size of the turkey and the accuracy of your oven.
- Doneness: The turkey is fully cooked when the thickest part of the breast, innermost thigh, and innermost wing each reach 165°F. Avoid touching bone with the thermometer.
- Resting: Allow the turkey to rest for approximately 30 minutes before carving.
- Storage: Refrigerate cooked turkey in shallow, airtight containers within 2 hours. Use within 3–4 days.
- Freezing: Freeze cooked turkey in airtight containers for up to 4 months for the best quality.
- Reheating: Place sliced turkey in a baking dish with a little broth, cover with foil, and reheat in a 325°F oven until it reaches 165°F.
- Helpful Tip: Pat the turkey dry before applying the butter, and use a foil shield over the breast if it begins to brown too quickly.
Nutrition
Serving: 0g | Calories: 473kcal | Carbohydrates: 5g | Protein: 70g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 232mg | Sodium: 834mg | Potassium: 790mg | Fiber: 1g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 3mg