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Herb butter roasted turkey

Servings:
Makes 12 servings
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Ingredients

  • 5 1/2 stick (3/4 cup) butter, softened
  • 2 tablespoon garlic herb sauce mix
  • 5 1/2 teaspoon poultry seasoning
  • 5 1/2 teaspoon crushed garlic
  • 1 bag (32-ounce) celery and carrot party sticks
  • 2 bag large onions, diced
  • 1 bag container (32-ounce) reduced sodium chicken broth
  • 1 bag 12 pound whole turkey, thawed
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 3 tablespoon packets (0.75 ounce each) fresh poultry herb blend (sage, thyme, and rosemary)
  • 1 tablespoon lemon, thickly sliced

Preparation

Baking Directions:

1.

In a small bowl, combine softened butter, garlic herb sauce mix, poultry seasoning, and crushed garlic.

Use a fork to stir together until well mixed.

Cover and refrigerate for 15 to 30 minutes or until butter mixture is firm but not hard.

2.

Preheat the oven to 450°F.

In the bottom of a roasting pan, arrange celery and carrot party sticks andhalf the diced onions.

Add chicken broth; set aside.

3.

Rinse the thawed turkey under cold water and pat dry with paper towels.

Using your fingers, carefully loosen the skin around the entire bird.

Chop the butter mixture into small pieces.

Place half of the butter mixture under the skin of the turkey.

Rub the remaining butter mixture on the outside of the skin.

Season the turkey inside and outside with salt and pepper.

Stuff the turkey cavity with the remaining onions, fresh herbs, and lemon slices.

(Truss if desired.)

Insert a pop-up thermometer at an angle (about 3 inches down from the neck cavity and 2 inches from the breast bone).

4.

Place turkey, breast side up, on a rack over vegetables in the roasting pan.

Place in oven and reduce temperature to 325°F.

5.

Roast for 1 hour.

Then basting with pan juices every 20 minutes, continue roasting about 3 hours more or until thermometer pops up or an instant-read thermometer inserted into the inside thigh muscle registers 180°F.