Herb Butter Turkey Recipe (Easy Turkey Butter Rub)

Name: Herb Butter Turkey Recipe (Easy Turkey Butter Rub)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 12 servings
Ingredients: 1 stick of unsalted butter (room temperature (8 tablespoons); 2 tablespoons olive oil; 4 garlic cloves (minced); 2 tablespoons sage (finely chopped); 3 tablespoons rosemary (finely chopped); 2 tablespoons thyme (finely chopped); 3 tablespoons flat leaf parsley (chopped); 1 tablespoon fresh oregano (finely chopped); 1 teaspoon lemon zest (optional); 1/2 teaspoon salt; 1/8 teaspoon black pepper; 12- to - 14 pound whole turkey (fresh or thawed); Salt and pepper; 1 large onion (quartered); 4 cloves of garlic; 1 lemon (quartered); 6 sprigs of sage; 3 sprigs rosemary; 4 sprigs of thyme

This herb butter turkey is tender, juicy and easy to make, with a simple turkey butter rub that goes under and over the skin. Perfect for Thanksgiving!

Prep30 min
Cook3 hr
Total3 hr 30 min
Makes12 servings
Calories445

Ingredients

12 servings

For the herb butter:

1 stick of unsalted butter (room temperature (8 tablespoons)
2 tablespoons olive oil
4 garlic cloves (minced)
2 tablespoons sage (finely chopped)
3 tablespoons rosemary (finely chopped)
2 tablespoons thyme (finely chopped)
3 tablespoons flat leaf parsley (chopped)
1 tablespoon fresh oregano (finely chopped)
1 teaspoon lemon zest (optional)
1/2 teaspoon salt
1/8 teaspoon black pepper

For the turkey:

12- to - 14 pound whole turkey (fresh or thawed)
Salt and pepper
1 large onion (quartered)
4 cloves of garlic
1 lemon (quartered)
6 sprigs of sage
3 sprigs rosemary
4 sprigs of thyme

Method

1
Preheat the oven to 350 degrees F.
2
In a small bowl, combine the butter, olive oil, garlic, sage, rosemary, thyme, parsley, oregano, lemon zest (if using), salt and pepper. Stir until well combined.
3
Remove the giblets and neck from the turkey and pat it dry with paper towels. Place it in a large roasting pan and season the cavity with salt and pepper.
4
Stuff the cavity with the onion, garlic cloves, lemon and herb sprigs.
5
Gently loosen the skin over the breast with your fingers. Spread about half of the herb butter under the skin and rub the rest over the outside. Sprinkle with salt and pepper.
6
Tie the legs together with kitchen string and tuck the wing tips under the body.
7
Roast about 2½ to 3 hours for a 12-pound turkey or 3 to 3½ hours for a 14-pound turkey, until the thickest part of the thigh reaches 165°F. Baste with pan drippings every 45 minutes, and loosely tent with foil if the skin browns too quickly. Time is a guide only; always confirm with a thermometer.
8
Transfer to a cutting board, cover loosely with foil and rest 20 to 30 minutes before carving.

Notes

If you think the turkey is overcooking or some parts are cooking faster than others, cover with a loose aluminum foil tent about 2/3 of the way through cooking over the parts that are browning too fast. You do not have to rub butter under the skin of the turkey but I think it really helps to add flavor to the turkey as it cooks. The rule of thumb is usually it takes 24 hours per 5 pounds of turkey. So for today's recipe which calls for a 13 pound turkey you are looking at about 3 days of thawing. Here are some examples: 4 to 12 pounds: 1 to 3 days12 to 16 pounds: 3 to 4 days16 to 20 pounds: 4 to 5 days20 to 24 pounds: 5 to 6 days I have heard that some people pull their turkey out an hour or two before cooking it and let it come to room temperature. I personally do not feel you need to this for your turkey to cook evenly.