Name: Roast Turkey with Herb Butter and Root Vegetables
Prep time: 45 min
Cook time: 210 min
Total time: 255 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 lb whole turkey (thawed, neck and giblets removed); 1 cup unsalted butter (softened); 2 tbsp fresh rosemary (finely chopped); 2 tbsp fresh thyme (finely chopped); 4 pcs garlic (cloves, minced); 2 tsp salt; 1 tsp black pepper (freshly ground); 2 lb carrots (peeled and roughly chopped); 1 lb parsnips (peeled and roughly chopped); 2 lb potatoes (such as Yukon Gold or russet, roughly chopped); 1 pcs onion (large, quartered); 2 cup chicken broth (or vegetable broth); 2 tbsp olive oil

Roast Turkey with Herb Butter and Root Vegetables - Image 1

This iconic roast turkey, a cornerstone of festive meals, is elevated with a savory herb butter that infuses the meat and crisps the skin to golden perfection. Surrounded by a medley of sweet and earthy root vegetables, the dish offers a harmonious blend of textures and flavors. It's an approachable yet impressive center-piece, ensuring a succulent, flavorful turkey ideal for any special occasion, highlighting the robust, rich character of expertly roasted poultry.

Preparation time: 45 min
Cooking time: 3 hrs 30 min
Total time: 4 hrs 15 min
Servings: 8

Instructions

Preparation

1Preheat oven to 325°F (160°C). Place an oven rack in the lowest position. Ensure your turkey is completely thawed and pat it dry thoroughly with paper towels, inside and out. This helps achieve crispy skin.
2In a small bowl, combine softened unsalted butter, chopped fresh rosemary, chopped fresh thyme, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to create the herb butter.
3Carefully loosen the turkey skin over the breast and thighs using your fingers, being careful not to tear it. Rub about two-thirds of the herb butter mixture evenly under the skin. Spread the remaining butter over the outside of the turkey.
4Season the outside of the turkey generously with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Place the quartered onion inside the turkey cavity.

Roasting

1Place the turkey on a rack in a large roasting pan. Pour the chicken broth into the bottom of the roasting pan.
2Roast for 1.5 hours, then remove the pan from the oven. Toss chopped carrots, parsnips, and potatoes with olive oil and a pinch of salt and pepper. Arrange them around the turkey in the roasting pan.
3Return the pan to the oven and continue roasting for another 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Baste the turkey and vegetables every 30-45 minutes with the pan juices.
4If the turkey skin is browning too quickly, loosely tent it with aluminum foil. Once done, remove the turkey from the oven, transfer it to a carving board, tent loosely with foil, and let it rest for at least 20-30 minutes before carving. The resting period is crucial for juicy meat.
5While the turkey rests, stir the root vegetables in the pan and serve hot alongside the carved turkey.

Instructions

Preparation

1Preheat oven to 325°F (160°C). Place an oven rack in the lowest position. Ensure your turkey is completely thawed and pat it dry thoroughly with paper towels, inside and out. This helps achieve crispy skin.
2In a small bowl, combine softened unsalted butter, chopped fresh rosemary, chopped fresh thyme, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to create the herb butter.
3Carefully loosen the turkey skin over the breast and thighs using your fingers, being careful not to tear it. Rub about two-thirds of the herb butter mixture evenly under the skin. Spread the remaining butter over the outside of the turkey.
4Season the outside of the turkey generously with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Place the quartered onion inside the turkey cavity.

Roasting

1Place the turkey on a rack in a large roasting pan. Pour the chicken broth into the bottom of the roasting pan.
2Roast for 1.5 hours, then remove the pan from the oven. Toss chopped carrots, parsnips, and potatoes with olive oil and a pinch of salt and pepper. Arrange them around the turkey in the roasting pan.
3Return the pan to the oven and continue roasting for another 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Baste the turkey and vegetables every 30-45 minutes with the pan juices.
4If the turkey skin is browning too quickly, loosely tent it with aluminum foil. Once done, remove the turkey from the oven, transfer it to a carving board, tent loosely with foil, and let it rest for at least 20-30 minutes before carving. The resting period is crucial for juicy meat.
5While the turkey rests, stir the root vegetables in the pan and serve hot alongside the carved turkey.

Nutrition Information

Calories: 951 kcal
Protein: 75 g
Fat: 51 g
Carbs: 45 g

Nutrient	Per serving
Calories	951 kcal
Protein	75 g
Fat	51 g
Carbs	45 g

Tips

Ensure the turkey is completely thawed and very dry for the crispiest skin.
Basting frequently with pan juices helps keep the turkey moist and flavorful.
Always let the turkey rest for at least 20-30 minutes before carving to ensure juices redistribute, resulting in a more tender and moist bird.