Herb Butter Rubbed Roasted Turkey
published Wednesday, November 18, 2020
If turkey if frozen, defrost in refrigerator in a rimmed baking sheet 24 hours for every 5 lbs of frozen turkey. For example, thaw 4 days in the fridge for a 20 pound turkey.
Remove the neck and package inside the chest or backside cavity of the bird.
Pat turkey dry with paper towel inside and out.
Prepare herb butter compound by combining: 1 lb softened butter 1.5 tsp Acme Fresh Market poultry seasoning 1 tsp salt 1 tsp pepper Juice and Zest from 2 lemons 4 fresh garlic cloves, minced 1/2 bunch parsley, chopped 4 sprigs fresh rosemary, chopped 4 sprigs fresh sage, chopped 4 sprigs fresh thyme, chopped 2 tsp olive oil
Loosen skin of the turkey carefully with your fingers through the neck and back. Push 1/2 of the herb butter compound under the skin and gently press from the outside to spread the butter evenly between the skin and meat.
Add quartered onions, thyme, sage, rosemary, 5 whole cloves of garlic, 2 halved lemons, and 2 Tbsp oil to the cavity of the turkey.
Place chicken stock, carrots, celery, Brussels sprouts, onions, lemon slices, and remaining herbs in the bottom of the roaster.
Place turkey over vegetables or on rack over vegetables.
Spread the remaining herb butter compound over the entire turkey. Drizzle with olive oil and season with salt & pepper.
Roast uncovered at 425°F for standard ovens or 390°F for convection ovens for 30 minutes.
Baste turkey. Reduce heat to 325°F for standard ovens or 300°F for convection ovens. Baste once every 45 minutes to 1 hour. If turkey begins to brown, cover with aluminum foil.
Roast until internal temperature inserted between the breast and leg reads 165°F. Average turkey baking times to reach 165°F: 12 pound turkey: 2 1/2 hours 14 pound turkey: 3 hours 16 pound turkey: 3 hours 20 minutes 20 pound turkey: 4 hours 20 minutes
Once internal temperature is 165°, allow to rest for at least 30 minutes or up to 2 hours before carving.