It’s never too soon to try out Holiday recipes. No one wants to host a holiday party with their first run at roasting a turkey! Trust me, I’ve been there. I have tried out many Holiday Turkey recipes and this Herb Butter recipes still ranks number one. I do need to give credit where it’s due, I did not come up with the recipe but it’s Martha Stewart’s recipe you can see here. Follow along below to see how I put it together!
- Preheat oven to 350 degrees with rack in the lowest position so the turkey can fit.
- Make herb butter. Chop and mix together 5 tablespoons butter with sage, thyme, and rosemary; season generously with salt and pepper.
- Loosen skin to insert the herb butter. 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.
- Cut neck into pieces; mix with carrots, onions, celery, and 2 cups broth in the roasting pan. Set roasting rack over vegetables in pan.
- Lift turkey onto rack; rub with remaining tablespoon butter. Season with salt and pepper. Roast 1 hour and baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 165 degrees, about 3 hours.
- Continue roasting, basting occasionally, until thigh reaches 180 degrees. Tent with foil if bird browns too quickly; add more broth if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving and serve!