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Juicy perfect roast turkey with herb butter under the skin, golden and delicious

Perfect Roast Turkey - Juicy with Herb Butter Under the Skin

A recipe for a perfectly juicy roast turkey, achieved by infusing it with aromatic herb butter under the skin, resulting in a flavorful and tender holiday centerpiece.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings: 10 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 whole Whole turkey 12-15 lbs, thawed
  • 1 cup Unsalted butter softened
  • 2 tbsp Fresh rosemary chopped
  • 2 tbsp Fresh thyme chopped
  • 1 tbsp Fresh sage chopped
  • 4 cloves Garlic minced
  • 2 tsp Salt
  • 1 tsp Black pepper
Roasting Pan
  • 1 large Onion quartered
  • 2 large Carrots chopped
  • 2 Celery stalks chopped
  • 4 cups Chicken or vegetable broth

Equipment

  • Large Roasting Pan
  • Roasting Rack
  • Meat Thermometer
  • Kitchen Twine
  • Small Bowl
  • Pastry Brush

Method
 

Preparation
  1. Prepare the herb butter by combining softened butter with chopped herbs, minced garlic, salt, and pepper in a bowl.
  2. Pat the turkey thoroughly dry with paper towels, then carefully loosen the skin over the breast and thighs.
  3. Spread about two-thirds of the herb butter evenly under the loosened skin, then spread the remaining butter over the outside of the turkey.
  4. Season the entire turkey generously with additional salt and pepper, and truss the legs with kitchen twine if desired.
Roasting
  1. Preheat oven to 325°F (160°C); arrange quartered onion, chopped carrots, and celery in the bottom of a large roasting pan and pour in the broth.
  2. Place the turkey on a roasting rack set within the prepared pan, ensuring it sits above the vegetables and broth.
  3. Roast the turkey for 3-5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), basting every hour with pan juices.
  4. If the skin browns too quickly, tent the turkey loosely with aluminum foil.
Resting and Carving
  1. Once cooked, remove the turkey from the oven, transfer it to a large cutting board, and tent loosely with foil.
  2. Allow the turkey to rest for at least 20-30 minutes before carving to ensure maximum juiciness.
  3. Carve the turkey and serve warm, optionally with gravy made from the pan drippings.

Notes

To ensure an extra juicy turkey, consider brining it overnight. Always allow the turkey to rest for at least 20-30 minutes after roasting before carving to allow the juices to redistribute. Use the pan drippings to make a delicious gravy.