Ingredients
Method
- Prep the oven: Preheat to 325°F (160°C).
- Make the butter: Pulse all the turkey butter ingredients in a food processor until smooth.
- Prep the roasting pan: Place onion, carrot, celery, garlic cloves, thyme, sage, and chicken stock in the pan. Set a roasting rack above.
- Melt some of the butter: In a saucepan, melt a quarter of the turkey butter and set aside.
- Prep the turkey: On the roasting rack, create pockets between the skin and breast meat, and make holes near the thighs.
- Add the butter: Rub the remaining turkey butter into the skin pockets and holes.
- Brush with melted butter: Flip turkey breast-side-down, brush with melted butter, then flip and season the top with salt and pepper.
- Roast the turkey: Roast for 14 minutes per pound, basting every 30 minutes. Rotate the pan every hour for even browning.
- Check doneness: Internal temperature should reach 160°F (71°C) in the thickest part, with juices running clear.
- Let it rest: Remove from oven and let rest for 30 minutes to 1 hour before carving.
Nutrition
Notes
The secret to achieving a beautifully succulent turkey lies in the herb-infused butter that seeps into the skin, enhancing flavor and moisture. This technique not only elevates the taste but also ensures that the meat remains juicy and tender, creating a perfect contrast with the crispy exterior.