Herb Butter Roasted Turkey (Ready-to-Print Version)

Crispy-skinned turkey enriched with herb butter, smoked paprika, fresh herbs, and a savory pan sauce.

# What You’ll Need:

→ Turkey

01 - 1 whole turkey (12-14 pounds), thawed, giblets removed
02 - 1 tablespoon kosher salt
03 - 1 tablespoon smoked paprika
04 - 1 tablespoon garlic powder
05 - 2 teaspoons onion powder
06 - 2 teaspoons dried thyme
07 - 1 teaspoon dried rosemary
08 - 1 teaspoon poultry seasoning
09 - 1 teaspoon freshly ground black pepper
10 - 2 chicken bouillon cubes, crushed
11 - 1 large onion, quartered
12 - 1 lemon, quartered
13 - 1 head garlic, halved
14 - 1 bunch fresh rosemary (for cavity)
15 - 1 bunch fresh sage (for cavity)
16 - 1 bunch fresh thyme (for cavity)

→ Herb Butter

17 - 2 sticks salted butter (1 cup), softened
18 - 6 cloves garlic, minced
19 - 1 tablespoon fresh rosemary, finely chopped
20 - 1 tablespoon fresh thyme leaves
21 - 1 tablespoon fresh parsley, chopped
22 - 1 lemon, zested
23 - 1 tablespoon Dijon mustard
24 - 1 chicken bouillon cube, crushed
25 - ½ teaspoon salt
26 - ¼ teaspoon freshly ground black pepper

→ Roasting Pan Liquids and Aromatics

27 - 1 cup pure apple juice
28 - 1 cup chicken broth
29 - 1 cup dry white wine (or substitute with 1 additional cup chicken broth)
30 - 1 yellow onion, cut into wedges
31 - 1 head garlic, cloves peeled and lightly smashed
32 - 2 sprigs fresh rosemary
33 - 2 sprigs fresh thyme
34 - 2 sprigs fresh sage

# Step-by-Step Guide:

01 - Pat the turkey dry and remove giblets. Combine kosher salt, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, poultry seasoning, black pepper, and crushed bouillon cubes. Rub mixture all over the turkey, inside the cavity, and gently under the skin. Place turkey on a rack over a sheet pan, uncovered in the refrigerator for 12 to 24 hours, or at least 1 hour at room temperature.
02 - Mix softened butter with minced garlic, chopped rosemary, thyme, parsley, lemon zest, Dijon mustard, crushed bouillon cube, salt, and pepper until smooth. Keep at room temperature for spreadability.
03 - Place an oven rack in the lower third and preheat the oven to 450°F. Pour apple juice, chicken broth, white wine, onion wedges, smashed garlic cloves, and fresh herb sprigs into a large roasting pan. Set a V-rack or flat rack over the liquid.
04 - Bring turkey to room temperature 45 to 60 minutes before roasting. Pat skin dry. Loosen skin over breasts and thighs with fingers. Tuck wing tips behind shoulders and tie legs with kitchen twine. Stuff cavity with quartered onion, lemon, halved garlic head, and fresh herb bunches.
05 - Spread about two thirds of the herb butter beneath the skin over breasts and thighs. Massage remaining butter over the exterior skin to coat evenly.
06 - Place turkey breast-side up on the rack over the pan. Pour any remaining butter over the bird. Roast at 450°F for 25 to 30 minutes until skin is deep golden. Tent foil lightly over rapidly browning areas as needed.
07 - Lower oven temperature to 325°F. Roast approximately 10 to 12 minutes per pound, basting every 30 minutes with pan juices. Add broth if pan liquid becomes dry. Roast until internal temperature reaches 155-160°F in the thickest breast and 170-175°F in the thigh, rotating pan halfway through cooking.
08 - Transfer turkey to a carving board. Tent loosely with foil and rest 30 to 45 minutes to allow juices to redistribute and temperature to rise to 160-165°F in the breast.
09 - Skim fat from roasting pan and strain liquids into a saucepan. Whisk in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water, or prepare a roux with 2 tablespoons fat and 2 tablespoons flour. Simmer until thickened. Season with salt, pepper, and a squeeze of lemon as desired.
10 - Slice breasts off the bone and cut across the grain into planks. Separate and carve thighs and drumsticks. Serve with herb gravy.

# Handy Tips:

01 - Dry brining uncovered overnight enhances skin crispness and meat juiciness.
02 - Target internal temperatures rather than cooking times to ensure perfect doneness.
03 - Applying most herb butter under the skin bastes meat directly and prevents burning.
04 - Keep pan liquids shallow to perfume drippings and avoid burning.
05 - Use leftover carcass and aromatics to make flavorful turkey stock.

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