Description
This Roasted Herb Butter Turkey recipe features a perfectly seasoned 12-pound fresh turkey infused with fresh Italian parsley, thyme, and aromatic spices. Roasted to juicy tenderness with a crispy, flavorful skin, it’s ideal for holiday dinners or special occasions.
Ingredients
Scale
Turkey and Herb Butter
- 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 Oven: Preheat your oven to 350°F to prepare for roasting the turkey evenly.
- Prepare Turkey: Remove the giblets from the turkey and rinse the bird inside and out. Trim excess fat and any leftover pinfeathers, then thoroughly pat the outside dry with paper towels. Place the turkey in a large roasting pan.
- Mix Seasonings: Combine all dry seasonings—sea salt, black pepper, dried thyme, dried oregano, smoked paprika, garlic powder, onion powder, and bay leaves—in a small bowl.
- Butter and Season Turkey: Brush the outside of the turkey with melted butter. Sprinkle and rub the seasoning mix evenly all over the turkey and inside the cavity.
- Stuff Turkey: Stuff the cavity with fresh Italian parsley, fresh thyme, quartered onion, and halved garlic bulb. Tie the legs together with kitchen string and tuck the wing tips under the turkey to prevent burning.
- Roast Turkey: Place the turkey in the preheated oven and roast for about 2 hours and 30 minutes, occasionally basting with pan juices. The turkey is done when the juices run clear between the leg and thigh and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest and Serve: Transfer the cooked turkey to a cutting board, cover loosely with foil, and let it rest for 20 minutes before carving. Slice and serve hot.
Notes
- Use an instant-read thermometer to ensure the turkey reaches a safe internal temperature of 165°F.
- Basting the turkey occasionally helps keep the skin crispy and meat moist but avoid opening the oven too often.
- Tying the legs and tucking wing tips prevents uneven cooking and potential burning.
- Letting the turkey rest before carving allows juices to redistribute, resulting in juicier meat.
- Fresh herbs can be adjusted to preference or substituted with rosemary or sage.
- For extra flavor, rub some butter under the skin before seasoning the turkey’s exterior.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 90 mg
