I’m already experiencing a fantastic Thanksgiving week! We celebrated turkey day at the office on Monday, and yours truly handled the piece de resistance. Today I’m sharing my recipe for Herb Roasted Turkey with you. Make this for the most moist, tender meat with the crispiest skin out there.
Herb Roasted Turkey
- (1) 14- 16 Pound Turkey
- 1 stick of softened butter
- 1 teaspoon each of chopped chives, parsley, thyme and rosemary
- Kosher Salt
- Freshly Ground Black Pepper
- 1 head of garlic, sliced in half
- 1 lemon, quartered
- 1 onion, quartered
- A few sprigs of fresh thyme
- 2-3 Tablespoons of Extra Virgin Olive oil
- Additional lemons, sliced for garnish
- Butter lettuce leaves for garnish, optional
Pre-heat the oven to 425 degrees. Take the turkey out of the refrigerator for an hour to 30 minutes before cooking, to bring it to room temperature. Make the compound butter: Combine softened butter with herbs, mashing with a spoon until everything is incorporated. Season with salt and pepper, mix. Remove giblets and any bagged items from the inside of the cavity of the turkey. Trim any excess fat from the neck and discard. Rinse the turkey on the inside and outside under cold running water, then pat dry, well, with paper towels to remove any moisture.
Smear the herb butter all over the turkey, coating its legs and wings well and massaging the butter into the skin on the back and front. Place a glob of the butter between the skin and the body of the turkey and push the butter around until evenly coated. Season the turkey liberally with salt and pepper on the inside of the cavity and on the outside. Stuff the cavity with the onion, garlic, lemon and thyme. Drizzle the top of the bird with olive oil.
Place the bird in a roasting pan, fitted with a rack. Add water or chicken broth to the bottom of the pan, until filled about an inch up the sides. Roast the turkey in the oven for 30 minutes at 425 degrees, then reduce the heat to 350 and cook until golden brown or a meat thermometer reads 165 degrees when stuck in the thigh of the bird, about two and half to three hours. Depending on the size of your turkey, follow package instructions for the most accurate cooking times.
Allow the bird to rest for 30 minutes before carving. This ensures your bird is not dry, and allows it to cool slightly before handling. Garnish your turkey platter with sliced lemons if desired. Save the pan juices – that’s your ticket to the best gravy!
Learn more by watching my live cooking demonstration on Facebook. For more videos like these, be sure to like my page: Facebook.com/SomeKindaGood. Have a Happy Thanksgiving!
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Food Network Star finalist, she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.