Classic Butter Herb Roast Turkey Recipes

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ROAST TURKEY WITH HERB BUTTER



Roast Turkey with Herb Butter image

Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 8

5 tablespoons unsalted butter, room temperature
1 tablespoon each chopped fresh rosemary, sage, and thyme
Kosher salt and freshly ground pepper
1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
Cornbread And Sausage Stuffing
4 to 6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 stalks celery, halved crosswise

Steps:

  • Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
  • Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
  • Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
  • Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
  • Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

ROAST TURKEY WITH HERB BUTTER



Roast Turkey with Herb Butter image

Mix butter with lemon, chives and parsley and slather it onto a seasoned turkey before roasting.

Provided by Food Network Kitchen

Time 3h45m

Yield 8-10

Number Of Ingredients 7

One 10- to 12-pound turkey
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon minced fresh chives
2 lemons, quartered, plus 2 teaspoons lemon juice
1 1/2 teaspoons minced fresh flat-leaf parsley, plus 3 sprigs
Pinch of cayenne

Steps:

  • Let the turkey sit out at room temperature for about 1 hour.
  • Preheat the oven to 400 degrees F. Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
  • Combine the butter, chives, lemon juice, parsley, cayenne and 1/2 teaspoon each salt and pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast, push half of the butter mixture under the skin and spread over the breast meat. Rub the skin of the entire turkey with the rest of the butter mixture. Stuff the cavity with the lemon quarters and parsley sprigs. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
  • Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until the thigh reaches 165 degrees F, about 30 minutes more. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
  • When ready to serve, discard the lemons and parsley from the cavity before carving.

CLASSIC ROAST TURKEY



Classic Roast Turkey image

Provided by Food Network Kitchen

Time 4h40m

Yield 8 to 10 servings

Number Of Ingredients 22

1 12- to 14-pound turkey (thawed if frozen)
Kosher salt and freshly ground pepper
1 onion, quartered
1 carrot, cut into chunks
1 stalk celery, cut into chunks
3 sprigs sage, plus 1 tablespoon chopped leaves
3 sprigs thyme, plus 1 tablespoon chopped leaves
1 1/2 sticks (12 tablespoons) unsalted butter
2 teaspoons paprika
Classic Gravy, recipe follows
10 tablespoons unsalted butter, plus more as needed
Turkey neck and giblets (liver discarded)
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
3 sprigs thyme
2 bay leaves
1/2 cup dry white wine
8 cups low-sodium chicken or turkey broth, plus more as needed
3/4 cup all-purpose flour
Turkey pan drippings
Kosher salt and freshly ground pepper

Steps:

  • Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
  • Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
  • Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make Classic Gravy.
  • After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
  • Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
  • Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
  • Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
  • Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

DRY-BRINED TURKEY WITH CLASSIC HERB BUTTER



Dry-Brined Turkey With Classic Herb Butter image

Provided by Food Network Kitchen

Time 3h

Number Of Ingredients 10

1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
Kosher salt
1 tablespoon sugar
Freshly ground pepper
2 sticks unsalted butter, softened
2 tablespoons chopped fresh parsley
1 tablespoon dried sage
1 tablespoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon ground cloves

Steps:

  • Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
  • Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
  • Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY



Thanksgiving Pioneer-Style Herb Roasted Turkey image

Crown your holiday feast with this Thanksgiving Pioneer-Style Herb Roasted Turkey recipe from Throwdown with Bobby Flay on Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 5h35m

Yield 8 servings

Number Of Ingredients 19

1 (17-pound) whole fresh turkey, rinsed well and patted dry
1 1/4 stick unsalted butter, slightly softened
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
8 cups homemade chicken stock, divided, plus more if needed for gravy
Turkey neck
1/4 cup fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons flour
1 cup white wine
4 cups sage-infused stock
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage

Steps:

  • For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
  • Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
  • Preheat the oven to 450 degrees F.
  • Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
  • Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
  • For the sage gravy:
  • Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

ROASTED BUTTER HERB TURKEY



Roasted Butter Herb Turkey image

Saw this on the food network. I'm planning on making it for a holiday dinner party this year. It looked SO good!

Provided by Jfoxe

Categories     Whole Turkey

Time 33m

Yield 12 serving(s)

Number Of Ingredients 12

3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic and herb sauce mix (recommended (Knorr)
1 1/2 teaspoons crushed garlic
1 (32 ounce) bag carrots (and celery party sticks)
2 large onions, large dice
1 (32 ounce) container low sodium chicken broth
12 lbs whole turkey, thawed if necessary
1 tablespoon salt
1 tablespoon pepper
3 (3/4 ounce) packets fresh herbs (sage, thyme and rosemary)
1 lemon, thickly sliced

Steps:

  • n a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
  • Preheat the oven to 450 degrees F.
  • Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
  • Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
  • Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

Nutrition Facts : Calories 692, Fat 38.9, SaturatedFat 15, Cholesterol 256.3, Sodium 957.1, Carbohydrate 12.5, Fiber 3.1, Sugar 4.8, Protein 70.6

ROASTED BUTTER HERB TURKEY



Roasted Butter Herb Turkey image

Make and share this Roasted Butter Herb Turkey recipe from Food.com.

Provided by -Mary-

Categories     Poultry

Time 4h

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic, herb sauce mix (recommended -- Knorr)
1 1/2 teaspoons crushed garlic
1 (32 ounce) bag celery and carrot party sticks
2 large onions, large dice
1 (32 ounce) container low sodium chicken broth
12 lbs turkey, thawed if necessary
1 tablespoon salt
1 tablespoon pepper
3 (3/4 ounce) packets fresh herbs poultry herb seasoning mix (sage, thyme and rosemary)
1 lemon, thickly sliced

Steps:

  • In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
  • Preheat the oven to 450 degrees F.
  • Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
  • Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
  • Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

Nutrition Facts : Calories 1712.5, Fat 96.9, SaturatedFat 35.4, Cholesterol 678.5, Sodium 2004, Carbohydrate 9.5, Fiber 1.5, Sugar 2.6, Protein 189.7

HERB-GLAZED ROASTED TURKEY



Herb-Glazed Roasted Turkey image

The holiday season means it's Turkey Time. I could never figure out why so many people wanted to come over...until they confessed it was my recipe for turkey! Gobble, Gobble! I do not stuff the turkey. I make my own stuffing on the side and serve in a festive dish.

Provided by lovestocook

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h45m

Yield 16

Number Of Ingredients 12

1 (16 pound) whole turkey, neck and giblets removed
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground thyme
1 cup honey
½ cup melted butter
2 teaspoons dried sage leaves
1 tablespoon minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
  • Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
  • Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
  • In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
  • Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 828.5 calories, Carbohydrate 17.7 g, Cholesterol 283.5 mg, Fat 41.1 g, Fiber 0.2 g, Protein 92.1 g, SaturatedFat 13.4 g, Sodium 555.1 mg, Sugar 17.4 g

EASY HERB-ROASTED TURKEY



Easy Herb-Roasted Turkey image

This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!

Provided by LISAKHAMM

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h15m

Yield 16

Number Of Ingredients 8

1 (12 pound) whole turkey
¾ cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
½ teaspoon black pepper
2 cups water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
  • In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
  • Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g

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LEMON HERB BUTTER ROAST SPATCHCOCK TURKEY (EASY THANKSGIVING …
2021-11-01 With the classic flavors of lemon & herbs, this Herb Butter Roast Spatchcock Turkey is the easiest recipe for an unforgettable meal for Thanksgiving, Friendsgiving, or any holiday dinner! Mix lemon zest, rosemary, sage, & thyme in with fresh butter, & then use it to season a spatchcock turkey for a perfectly juicy herb butter roasted turkey made in 3 hours …
From playswellwithbutter.com
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HERB ROASTED TURKEY WITH CLASSIC PAN GRAVY - ERHARDTS EAT
2018-10-31 Remove turkey from refrigerator and let come to room temperature for about an hour. Preheat oven to 400 degrees. After an hour remove turkey from packaging then remove the neck and gizzard bag from the turkey cavity (discard or save for stock). Pat the turkey dry with paper towels on both the inside and outside.
From erhardtseat.com
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ROAST TURKEY WITH HERB BUTTER | REYNOLDS BRANDS
Directions. Step 1. Preheat oven to 425 degrees F. Remove giblets and neck from inside turkey; discard. Rinse turkey and pat dry with paper towels. Sprinkle body cavity with salt and pepper. Step 2. For herb-butter seasoning, in a small bowl, combine butter, herb, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding ...
From reynoldsbrands.com
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HERB BUTTER ROASTED TURKEY RECIPES | RECIPEBRIDGE RECIPE SEARCH
35 Herb Butter Roasted Turkey Recipes From 21 Recipe Websites. View: tile; list; Fresh Cranberry Sauce Recipe From Chef Jason; Herb Butter Roasted Turkey With Pinot Noir Gravy. To brine the turkey you need space for a 5-gallon pot in your refrigerator. ... View Recipe. Login to Save. Roast Turkey Breast With Herb Butter . Rachaelray.com - the official website of …
From recipebridge.com
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GARLIC HERB BUTTER ROAST TURKEY RECIPE - RECIPES.NET
2021-10-15 Herb Butter: Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later. Roast Turkey: Preheat oven to 425 degrees F or 390 degrees F for fan-forced. Lower oven shelf to the lowest part of your oven. Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of ...
From recipes.net
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GARLIC BUTTER HERB ROASTED TURKEY RECIPE - COOKING WITH BLISS
2021-10-28 Cut the top of the bulb of garlic to expose the cloves and drizzle olive oil over the top then wrap in foil and place in the oven to roast until golden brown. Remove from oven and squeeze the cloves into the softened butter add the chopped herbs and mix with a fork until ingredients are incorporated. Remove the bag of giblets and the neck and ...
From cookingwithbliss.com
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OUR CLASSIC ROAST TURKEY - BETTER HOMES & GARDENS
Pour the 1/4 cup fat into a 2-qt. saucepan (discard any remaining fat). Whisk in 1/4 cup flour until smooth. Add broth mixture all at once to saucepan, stirring until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 …
From bhg.com
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TRADITIONAL HERB TURKEY ROAST | CANADIAN TURKEY
Place the turkey roast on a rack inside a shallow roasting pan. Do not remove the netting. Sprinkle the poultry seasoning over the top of the roast. Generously season with ground pepper. Drizzle the top with the oil. Put about a 1/2 cup of water into the bottom of the roasting pan. I also like to add fresh herbs to the bottom of the pan, they ...
From canadianturkey.ca
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HERB ROASTED TURKEY WITH GARLIC BUTTER RECIPE - RECIPES.NET
2022-03-24 Rub the herb butter all over the outside of the turkey and under the skin of the breast. Season to taste with salt and pepper. Place the chicken broth in a medium saucepan on the stove and keep warm over low heat. Place the turkey in a roasting pan and bake for 45 minutes. Reduce the oven temperature to 350 degrees F and continue roasting for 3 ...
From recipes.net
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BUTTER ROASTED TURKEY - RECIPES | GO BOLD WITH BUTTER
Step 6. In small bowl, combine butter, fresh herbs and garlic. Season generously with salt and pepper. Stir together with spoon until well blended. Starting around the neck, run your hand between the skin and meat of turkey, gently separating them. Do the same from the other side of the bird, loosening the skin around thighs and legs.
From goboldwithbutter.com
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CITRUS AND HERB BUTTER ROASTED TURKEY - THE COMFORT OF COOKING
2012-09-10 For your holiday table, indulge in a buttery herb-rubbed roasted turkey with bright citrus flavors. This bird is juicy, tender and perfectly suited for special occasions. Grab the simple ingredients and get cooking for your family and friends! For many decades, a golden, tender roasted turkey has been the centerpiece of my family meals.
From thecomfortofcooking.com
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CLASSIC HERB-ROASTED TURKEY RECIPE | MYRECIPES
Rub the unsalted butter evenly over both breasts. Then pat the skin back into place. Step 4. Season the cavity of the turkey generously with 1 tablespoon salt and 1/2 teaspoon black pepper. Step 5. Place the sage leaves, parsley sprigs, thyme sprigs, bay leaves, onion, and garlic clove into the cavity of the turkey.
From myrecipes.com
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HERB BUTTER ROASTED TURKEY BREAST RECIPE | VERMONT CREAMERY
Lay lemon and onion slices evenly in bottom of 13x9-inch baking pan. Top with turkey breast halves, skin-side up. Place turkey in oven. Reduce oven temperature to 350°F. Roast turkey 1 hour or until skin is golden brown and thermometer inserted into thickest part of breast reaches 165°F. Remove from oven; tent with aluminum foil.
From vermontcreamery.com
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Top Asked Questions

How do you make herb butter for turkey breast?
Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper. Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin.
How to cook a Turkey in the oven with butter?
Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour.
What is the best way to cook a turkey breast?
Place turkey on rack in shallow roasting pan, breast-side up. Salt and pepper inside of turkey with 1/2 teaspoon each salt and pepper. Stuff turkey with onion pieces. Combine Butter with Canola Oil, parsley, rosemary, sage and thyme in small bowl. Butter outside of turkey, gently lifting skin and rub some of the herb butter onto turkey breasts.
What to do with Turkey Neck and roast?
Use the roasted vegetables and turkey neck to make Rich Gravy. Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper. Prepare and stuff the turkey.

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