Herb Butter Turkey: Thanksgiving Centerpiece

Elevate your Thanksgiving turkey this year with the simple yet impactful addition of herb butter. This recipe infuses the turkey with savory flavor and ensures a moist and beautifully browned bird.

Ingredients:

1 (12-14 pound) turkey, thawed
1 cup (2 sticks) unsalted butter, softened
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1/4 cup chopped fresh sage
2 cloves garlic, minced
1 tablespoon lemon zest
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, quartered
2 carrots, chopped
2 celery stalks, chopped
2 cups chicken broth

Instructions:

Prepare the Turkey: Remove giblets and neck from the turkey cavity. Rinse the turkey inside and out and pat dry with paper towels. This is crucial for crispy skin.
Make the Herb Butter: In a medium bowl, combine the softened butter, rosemary, thyme, sage, garlic, lemon zest, salt, and pepper. Mix well until all ingredients are evenly distributed.
Loosen the Skin: Gently loosen the skin from the breast meat, starting at the cavity opening. Slide your fingers between the skin and the meat, being careful not to tear the skin. This creates a pocket for the herb butter.
Apply the Herb Butter: Spread half of the herb butter mixture under the skin of the breast, evenly distributing it over the meat. Rub the remaining herb butter all over the outside of the turkey.
Prepare the Roasting Pan: Place the quartered onion, chopped carrots, and celery stalks in the bottom of a roasting pan. These aromatics will infuse the drippings and create a flavorful gravy base.
Roast the Turkey: Place the turkey on top of the vegetables in the roasting pan. Add chicken broth to the bottom of the pan. This helps to keep the turkey moist.
Roasting Time & Temperature: Preheat oven to 325°F (160°C). Roast the turkey for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with the pan juices every 45 minutes to promote even browning.
Resting Period: Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey. Tent the turkey loosely with foil during the resting period.
Make the Gravy: While the turkey rests, strain the pan drippings into a saucepan. Skim off any excess fat. Thicken the gravy with a cornstarch slurry (equal parts cornstarch and cold water) or flour, if desired. Season to taste with salt and pepper.
Carve and Serve: Carve the turkey and serve with the delicious gravy.