Butter-and-Herb Roast Turkey

Name: Butter-and-Herb Roast Turkey
Prep time: 30 min
Total time: 3 h 20 min
Yield: 12
Ingredients: 1 (12-pound) turkey, giblets and neck removed; 1 tsp. salt, plus more for seasoning; 1/2 tsp. freshly ground pepper, plus more for seasoning; 3 sprigs fresh thyme, plus 2 tablespoons chopped leaves; 2 sprigs fresh rosemary, plus 1 teaspoon chopped leaves; 1 large fresh bay leaf; 2 medium oranges, cut into wedges; 2 medium onions, quartered; 2 lemons, quartered; 1/2 stick unsalted butter, softened

By Matt Lee and Ted LeePublished: Oct 6, 2009

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Kana Okada

Yields:

Prep Time:

30 mins

Total Time:

3 hrs 20 mins

Cal/Serv:

761

Fresh rosemary and thyme with orange and lemon give this roasted turkey a delicious citrus-herb flavor.

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Ingredients

1 (12-pound) turkey, giblets and neck removed
1 tsp. salt, plus more for seasoning
1/2 tsp. freshly ground pepper, plus more for seasoning
3 sprigs fresh thyme, plus 2 tablespoons chopped leaves
2 sprigs fresh rosemary, plus 1 teaspoon chopped leaves
1 large fresh bay leaf
2 medium oranges, cut into wedges
2 medium onions, quartered
2 lemons, quartered
1/2 stick unsalted butter, softened

Directions

1. Step 1Preheat oven to 450°F. Fit a large roasting pan with a wire rack and set aside. Rinse turkey under cold water and pat dry with paper towels. Season turkey cavity with salt and pepper; stuff with herb sprigs, bay leaf, and half of oranges, onions, and lemons. Truss bird and place, breast side up, in pan.
2. Step 2Sprinkle remaining fruit and vegetables in pan. Mix butter, 1 teaspoon salt, 1/2 teaspoon pepper, and chopped herbs to a smooth paste and spread over turkey. Place turkey on lowest rack of oven and roast for 20 minutes. Reduce heat to 325°F and, after 30 more minutes, baste bird with pan drippings. Continue to roast, basting every 25 minutes, until a thermometer inserted into thickest part of thigh reaches 175°F, about 2 1/2 hours total.
3. Step 3Remove turkey from oven; remove filling from cavity and discard. Let bird rest for 15 to 20 minutes before carving.