Herb‑Butter Injected Roast Turkey

Ingredients

• 12 lb Whole turkey (fresh or thawed, giblets removed)
• 226 g Unsalted butter (softened (equivalent to 2 sticks))
• 2 tsp Chinese five‑spice powder
• 1 tsp Garlic powder
• 1 tsp Black pepper (freshly ground)
• 2 tsp Salt
• 2 tbsp Fresh rosemary (finely chopped)
• 1 Large onion (peeled and quartered)
• 4 Garlic cloves (peeled, smashed)
• 2 cup Chicken stock (low‑sodium)
• 1 Cheesecloth (large enough to wrap turkey)

Instructions

1. Make seasoned butter

   In a mixing bowl combine the softened butter, five‑spice powder, garlic powder, black pepper, salt, and finely chopped rosemary. Mash together until a uniform paste forms.

   Time: PT10M

2. Loosen the skin

   Place the turkey breast‑side up on a cutting board. Gently slide your fingers between the skin and the meat, creating pockets without tearing the skin.

   Time: PT5M

3. Butter under the skin

   Using your hands, spread half of the seasoned butter directly under the loosened skin, massaging it into the meat. Then rub the remaining butter over the entire exterior of the bird.

   Time: PT10M

4. Stuff the cavity

   Fill the cavity with the quartered onion, smashed garlic cloves, and a few extra rosemary sprigs. This adds aromatics from the inside.

   Time: PT5M

5. Tie the wings and truss

   Tuck the wing tips under the bird and secure with kitchen twine. This promotes even cooking and a tidy presentation.

   Time: PT5M

6. Prepare butter‑stock cheesecloth

   Melt a small amount of butter in a saucepan, add the chicken stock, and stir. Submerge the cheesecloth in this liquid until fully saturated, then wring out excess.

   Time: PT5M

   Temperature: Medium heat

7. Preheat oven

   Set the oven to 325°F (165°C) and allow it to come to temperature.

   Time: PT10M

   Temperature: 325°F

8. Wrap and start roasting

   Place the turkey on the rack in the roasting pan, then drape the butter‑stock soaked cheesecloth over the bird, covering it completely. Insert the meat thermometer into the thickest part of the thigh without touching bone.

   Time: PT5M

9. Roast at 325°F

   Roast the turkey for approximately 3 hours, basting with the pan juices every 30 minutes. Check the thermometer; when the internal temperature reaches 155°F (68°C) you’ll prepare for the final stage.

   Time: PT3H

   Temperature: 325°F

10. Crisp the skin

    With about 1 hour of cooking time remaining, carefully remove the cheesecloth, increase the oven temperature to 375°F (190°C), and continue roasting until the internal temperature reaches 165°F (74°C) and the skin is golden‑brown.

    Time: PT1H

    Temperature: 375°F

11. Rest the turkey

    Remove the turkey from the oven, transfer to a cutting board, loosely tent with foil, and let rest for 30–45 minutes before carving. This allows juices to redistribute.

    Time: PT35M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

2 g

Fat

22 g

Fiber

0 g