Herb Roasted Turkey
Ingredients for Herb Roasted Turkey
Forthe best turkey with crispy skin, you need the following ingredients:
- Turkey: Make sure you thaw frozen turkey following safe thawing instructions before using it.
- Butter: we recommend unsalted butter so you can control the amount of salt that goes on the meat.
- Garlic: Adds extra flavor to the turkey.
- Herbs: Rosemary, Thyme, Sage and Parsley infuse the meat with flavor when stuffed into the turkey cavity.
- Bouillon Powder (Stock Powder): Our secret ingredient to ensure lots of flavor.
- Salt: Salt to bring out all those lovely flavors.
- Black Pepper: Cracked black pepper for flavor.
For the full list of ingredients with measurements, check out the recipe card below.
How it comes together
1. Completely thaw a turkey and bring it to room temperature. It is important for the turkey to be at room temperature so the butter can easily stick to it.
2. In a bowl, mix together room temperature or softened butter, minced garlic, herbs, bouillon powder, salt and pepper.
3. Rub the garlic herb butter underneath the turkey skin and all over the turkey. Stuff the cavity of the turkey with more herbs.
4. Tuck the turkey wings underneath the bird’s back.
5. Tie the legs of the bird with butcher’s twine.
6. Transfer the bird to a large roasting pan or a baking sheet.
7. Roast in a hot oven until the turkey registers an internal temperature of 165° Fahrenheit.
8. Let the turkey rest for 20 minutes before serving.
How To Tell If Turkey is Done
When the turkey is done, the juices in the meat will run clear. Cut a slit on a turkey breast. If the juices run clear then the turkey is done.
Also, check if the turkey is done by inserting a meat thermometer into the thickest part of the turkey. If it registers 165° Fahrenheit (About 70 ° Celsius) then the turkey is done.
Roasted Chicken Recipes
- Yield: 8 servings
- Prep: 20 minutes
- Cook: 1 hour 30 minutes
- Total: 1 hour 50 minutes
Ingredients
- 8-9 pound turkey (3-4 kg), thawed and at room temperature
- 1 Tablespoon minced garlic
- 16 Tablespoons unsalted butter, room temperature
- 1 Tablespoon minced rosemary
- 1 Tablespoon thyme, fresh, plucked from stems
- 2 Tablespoons minced parsley
- 1 teaspoon salt
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon ground black pepper
- 1/2 lemon
- 1 handful sprigs of herbs, for stuffing turkey cavity, we used 2 springs rosemary, 4 sprigs thyme, 1 sprig sage
Method
- Preheat oven to 450° Fahrenheit (230° Celsius).
- Squeeze lemon juice over room temperature turkey. Let it rest while you prepare other ingredients.
- Make garlic herb butter. In a bowl combine the butter, minced garlic, rosemary, thyme, parsley, sage, chicken bouillon powder, salt and black pepper.
- Rub the garlic herb butter underneath the turkey wings and all over the turkey. Reserve 2 tablespoons of the garlic herb butter.
- Tuck the turkey wings under the body of the bird.
- Tie the turkey together using kitchen twine.
- Stuff the turkey with the handful of herbs.
- Transfer the turkey to roasting pan.
- Roast at 450° Fahrenheit (230° Celsius) for 30 minutes. Remove the bird from the oven and carefully brush the reserved 2 tablespoons of garlic herb butter all over the turkey.
- Reduce the oven temperature to 350° Fahrenheit (180° Celsius). Place the turkey back into the oven and let it cook for one hour. A meat thermometer inserted into the thickest part of the turkey should read 165° Fahrenheit or 70° Celsius.
