Italian Herb Butter Roasted Turkey

5 from 4 votes

Italian Herb Butter Roasted Turkey

Italian Herb Butter Roasted Turkey is the perfect main course centerpiece for your Thanksgiving dinner table! This poultry holiday recipe highlights fresh herb flavors with butter for a crisp skin, perfect for Christmas and Easter. Gluten free, keto low carb.

Prep Time30

Cook Time4

Resting Time30

Total Time5

Cuisine: American, International, Italian

Course: Main Course

Servings: servings

Calories: 561kcal

Equipment

Ingredients

16 pound turkey see note regarding adjustments for different sizes
¼ pound unsalted butter softened (1 stick, 8 Tablespoons)
6 cloves garlic minced
2 Tablespoons fresh rosemary chopped
2 Tablespoons fresh sage chopped
1 Tablespoon fresh parsley chopped
¼ teaspoon salt
1 medium yellow onion cut into wedges
1 head garlic cut in half crosswise
1 lemon cut into wedges
3 sprigs fresh rosemary
4 sprigs fresh sage

Instructions

Preheat oven to 425℉.
Prepare your turkey by removing any packages inside the bird.
16 pound turkey
Make the herb butter by combining the softened butter, minced garlic, fresh sage, fresh rosemary, fresh parsley, and salt together in a small bowl.
¼ pound unsalted butter, 6 cloves garlic, 2 Tablespoons fresh rosemary, 2 Tablespoons fresh sage, 1 Tablespoon fresh parsley, ¼ teaspoon salt
Put the turkey breast side up on your roasting rack.
Stuff the inside of the turkey with the cut onion, garlic head, lemon wedges, and herb sprigs.
1 medium yellow onion, 1 head garlic, 1 lemon, 3 sprigs fresh rosemary, 4 sprigs fresh sage
Use baking twine to tightly tie the legs together.
Tuck the wing tips behind the neck area.
Spread 1/2 to 3/4 of the butter under the turkey skin across the meat areas. Use your hand or a spatula to separate the skin from the meat as needed.
Spread the remaining butter across the outer skin.
Sprinkle the outer skin with a little salt.
Roast the turkey at 425℉ for 30 minutes.
Reduce the heat to 350℉ and continue roasting the turkey until the center of the thighs reaches 175℉ and center of the breast meat reaches 165℉.
Baste the turkey approximately every 30 minutes with pan drippings if desired.
Remove the turkey from the oven, tent loosely with foil, and rest at least 30 minutes before carving and serving.

Notes

Make sure your turkey is fully thawed before cooking. Thaw for one day per 5 pounds in the refrigerator.

Your turkey will cook for approximately 15 minutes per pound when unstuffed. The best way to ensure the turkey is cooked through is by using a meat thermometer.

Assume approximately one pound of uncooked turkey per person, which will yield approximately 1/2 pound once cooked. And leftovers are never a bad thing! You may need to make a larger batch of butter for a larger turkey.

By starting the turkey in a hotter oven, this helps crisp up the meat and trap in moisture before cooking low and slow.

Nutrition