Description
This is the best Thanksgiving turkey ever, slathered with garlic herb butter and browned to perfection! No brining needed, and this easy roast turkey comes out flavorful and moist every time.
Ingredients
Scale
- 15-pound turkey, neck + giblets removed, completely thawed and patted dry
- large sheet of double-lined cheesecloth
- 1 large orange, cut into quarters
- 2 small lemons
- 4 cups low-sodium chicken stock or broth
Garlic Herb Compound Butter:
- 2 sticks unsalted butter, softened
- 1 tablespoon salt (I used black truffle salt from Sur la Table)
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh sage, chopped
- 1 1/2 tablespoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- 4 garlic cloves, minced
- 1 teaspoon fresh lemon zest
Instructions
- Preheat oven to 425 degrees F. Position a rack in the lower third of the oven.
- Remove turkey from the refrigerator and allow to come to room temperature. Remove the neck and giblets from the turkey and completely pat dry.
- Place turkey on a large wire rack lined roasting pan.
- To make the garlic herb compound butter: place softened butter in a medium bowl along with salt, tarragon, sage, thyme, rosemary, garlic cloves, and fresh lemon zest. Mash together using a fork or spoon until everything is combined.
- Season the cavity of the turkey with salt and then stuff with oranges and lemons and any left over herbs you have. (sage, thyme, rosemary or tarragon)
- Starting at the breast, using your fingers, gently separate the skin from the body of the bird so you have a little “pocket.”
- Gently rub 3/4 of the butter mixture under the skin, spreading it out so both sides of the turkey breast part are covered.
- Place the remaining butter in the microwave and melt.
- Dunk the cheese cloth in the melted butter mixture and completely soak the cheese cloth.
- Add any remaining herbs or garlic on top of the skin and drap the butter soaked cheese cloth over most of the turkey.
- Add 4 cups of chicken stock/broth to the roasted pan.
- Place the turkey in the oven at 425 degrees F for 45 minutes.
- After 45 minutes, reduce oven temperature to 350 degrees F. Remove the turkey from the oven and bast.
- Place turkey back in the oven and roast for another 2 1/2 to 3 hours at 350 degrees until the thickest part of the turkey thigh readers 160 degrees F. Bast turkey with the drippings from the pan throughout the roasting process.
- Once turkey reads 160 degrees F remove from oven then gently remove the cheesecloth. Transfer turkey to a cutting board and cover with a tent of tin foil. Let rest for 20-30 minutes.
- Before slicing take the temperature one last time to ensure it is at a safe 165 degrees F.
- Slice and serve!
Notes
*Cheese cloth method from Martha Stewart.
