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Herb Butter Rubbed Roasted Turkey

Prep Time: 30 minutes

Cook Time: 200 minutes

Total Time: 230 minutes

Servings: 12

Put a twist on traditional Thanksgiving turkey with this Herb Butter Rubbed Roasted Turkey. One simple addition of herb butter results in a gorgeous roasted turkey that succulent and tender on the inside with a golden buttery skin on the outside. By rubbing the turkey with flavorful herb butter under the skin, the turkey is basted from the inside with an additional layer of herb butter rubbed on the outside of the skin that melts down into the turkey.



Step 1

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 refrigerator for a 20 pound turkey.

Step 2

Remove the neck and package inside the chest or backside cavity of the bird.

Step 3

Pat turkey dry with paper towel inside and out.

Step 4

Prepare herb butter compound: Stir together 1 lb (4 sticks) softened butter, 1.5 tsp Acme Fresh Market poultry seasoning, 1 tsp salt, 1 tsp pepper, Juice and Zest from 2 lemons, 4 minced garlic cloves, 1/2 bunch of chopped parsley, 4 sprigs chopped fresh rosemary, 4 sprigs chopped fresh sage, 4 sprigs chopped fresh thyme, and 2 tsp olive oil

Step 5

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.

Step 6

Add 1/2 of the quartered onions, thyme, sage, rosemary, 5 whole cloves of garlic, 2 halved lemons, and 2 Tbsp oil into the cavity of the turkey.

Step 7

Place chicken stock, carrots, celery, Brussels sprouts, remaining onions, 2 sliced lemons, and remaining chopped herbs in the bottom of the roaster.

Step 8

Place turkey over vegetables or on rack over vegetables.

Step 9

Spread the remaining herb butter compound over the entire turkey. Drizzle with olive oil and season with salt & pepper.

Step 10

Roast uncovered at 425°F for standard ovens or 390°F for convection ovens for 30 minutes.

Step 11

Baste turkey with broth juices. 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.

Step 12

Roast until internal temperature inserted between the breast and leg reads 165°F. Average turkey baking times to reach 165°F: 12 pound turkey takes 2 1/2 hours, 14 pound turkey takes 3 hours, 16 pound turkey takes 3 hours 20 minutes, and 20 pound turkey take about 4 hours 20 minutes

Step 13

Once internal temperature is 165°, allow to rest for at least 30 minutes or up to 2 hours before carving.

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