Description

This method guarantees golden, crispy skin, juicy meat, and an aromatic herb flavor that will make your kitchen smell like a professional roast house. The secret? A flavorful compound herb butter massaged under the skin.

Ingredients

Scale

Turkey:

1 (14–16 lb) whole turkey, thawed
Salt & pepper, to taste

Legendary Herb Butter:

1 cup unsalted butter, softened
1 tbsp fresh sage, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
4 cloves garlic, minced
1 tsp salt & ½ tsp pepper
Zest of 1 orange
1 tbsp Dijon mustard

Cavity Aromatics:

1 lemon, halved
1 orange, halved
Fresh herb sprigs (sage, thyme, rosemary)
1 head garlic, cloves peeled & crushed
1 small onion, quartered

Instructions

Step 1: Prep Turkey

Preheat oven to 325°F (165°C).
Remove giblets/neck; pat turkey dry inside & out. Season cavity generously with salt and pepper.

Step 2: Make Herb Butter

Mix butter, herbs, garlic, salt, pepper, orange zest, and Dijon until combined.

Step 3: Under-Skin Magic

Gently loosen skin over breast & legs. Spread half the herb butter under the skin, massaging evenly. Coat outside with remaining butter.

Step 4: Stuff Cavity

Place lemon, orange, herb sprigs, crushed garlic, and onion inside cavity.

Step 5: Truss & Tuck

Tuck wing tips under; loosely tie legs together.

Step 6: Roast

Place turkey on rack in roasting pan, breast-side up.
Roast 13–15 min per pound until thigh reads 165°F (74°C). Baste every 30–45 min with pan juices or melted butter. Tent with foil if skin darkens too quickly.

Step 7: Rest

Remove turkey from oven and let rest 20–30 min before carving.

Notes

Make herb butter up to 3 days ahead; bring to room temp before spreading.
Use a meat thermometer for perfect doneness; resting is key for juicy meat.
Tenting with foil prevents over-browning.

Nutrition

Calories: 400 cal Per Serving
Carbohydrates: 2g
Protein: 45g