Herb Butter Roasted Turkey
This Herb Butter Roasted Turkey features tender, juicy meat and beautifully golden, crispy skin, coated in a flavorful garlic and fresh herb butter. Roasted over a bed of onions, carrots, celery, and Japanese sweet potatoes, this turkey makes a delicious centerpiece for Thanksgiving, holiday dinners, or any special gathering.
Recipe created by our Grass Roots partner Unleashed Health + Fitness. Stephanie Newcomb is a certified personal trainer, health coach, and founder of Unleashed Health + Fitness, passionate about helping women build strength, confidence, and sustainable healthy habits. Join Stephanie on Instagram @unleashedhf for more inspiration on health, fitness, and living well!
-
makes:6-8
-
total time:3 hrs
-
cooking difficulty:Medium
Ingredients
Utensils
Instructions
Bring the turkey to room temperature for about 1 hour before roasting.
Remove the neck and giblets from the turkey cavity.
Pat the turkey completely dry with paper towels, including the inside of the cavity.
Season the inside of the turkey cavity with kosher salt.
Loosely fill the cavity with the quartered onion, lemon, whole garlic cloves, rosemary, thyme, and sage.
In a small bowl, combine the softened butter, minced garlic, kosher salt, chopped rosemary, and chopped thyme.
Mix until well combined.
Gently loosen the skin over the turkey breast, being careful not to tear it.
Spread most of the herb butter underneath the skin, covering as much of the breast meat as possible.
Rub the remaining butter over the outside of the entire turkey.
Preheat the oven to 325°F.
Arrange the onion, celery, carrots, and Japanese sweet potatoes in the bottom of a roasting pan.
Place a roasting rack over the vegetables and set the turkey breast-side up on the rack.
Roast at 325°F for approximately 2¾–3 hours, or until the thickest part of the breast and innermost part of the thigh reach an internal temperature of 165°F.
If the skin begins browning too quickly, loosely tent the turkey with foil.
Cooking time will vary depending on the size of the bird and your oven.
Remove the turkey from the oven and let it rest for 30 minutes before carving.
Serve alongside the roasted vegetables and enjoy!