A simple slathering of herb butter is all your Thanksgiving Turkey needs to be beautiful and scrumptious for your dinner guests! Thyme, sage, parsley and orange zest are a perfect complement to the subtle flavor of turkey, and with no brining, this turkey comes together so fast! Herb Butter Turkey is juicy and flavorful every time. This herb butter is also great on a roasted chicken.
Course Main Course
Prep Time 15minutes
Cook Time 2hours30minutes
Resting Time 1hour
Total Time 2hours45minutes
1stick of butter
zest of 1 orange
Inside the Turkey
7springs of thyme
To make herb butter
Finely chop the parsley, stem and leaves. Remove thyme leaves from the stem and roughly chop. Chiffonade the sage leaves by stacking the leaves in a neat pile, rolling up in a tube and slicing across that tube.
Add the herbs to softened room temperature butter in a small mixing bowl. Add the zest of one orange, salt, and pepper and mix well to combine.
The Herb Butter can be made a couple of days in advance and kept in the fridge. Remove from the fridge to soften about 4 hours before you need it
To prepare turkey
Preheat the oven to 350 degrees.
Remove the gizzards and anything else from the cavity of the turkey. Rinse well with cold water and dry with paper towels. Set the dried turkey in a roasting pan, skin side up.
You and this bird are about to share a moment. You can use gloves if you'd prefer not to get to know your turkey THAT well, but I go straight in with my hands. You want to smother the entire bird with butter. Don't forget inside the cavity, and underneath the skin as you rub butter all over the outside. This is the only preparation this turkey is going to see so take care to cover every last inch.
Once the turkey is well buttered, stuff a quartered orange, a quartered onion (skin and all), whole thyme sprigs, sage leaves, and garlic cloves inside the cavity of the turkey.
For a 14-pound bird, I baked the turkey for about 2.5 hours, basting every 30 minutes after the first hour. The only way to really know if your turkey is done is by using a meat thermometer. I have linked to a great one above. You want the temperature at the deepest point in the breast and thigh to read 165 degrees. Try not to cook too far over 165 degrees or the breast meat will be dry.
Once the turkey is cooked to 165 degrees, be sure to let the bird rest for at least an hour. It will still be very warm for serving, but taking this time will ensure a juicy bird instead of all the juice running out onto the cutting board if you carve it too soon. Cover loosely with foil while the turkey rests. Carve when ready to serve.
Herb Butter Thanksgiving Turkey https://cookingandcussing.com/herb-butter-turkey/