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

Ingredient Substitutions

• Instead of Unsalted butter: Margarine (use unsalted)
• Instead of Chinese five‑spice powder: Ground ginger + cinnamon + cloves + star anise + Szechuan pepper
• Instead of Fresh rosemary: Dried rosemary (1 tsp)
• Instead of Chicken stock: Vegetable stock
• Instead of Cheesecloth: Clean kitchen towel (may not soak as well)

Equipment Needed

• Roasting pan with rack
• Meat thermometer
• Kitchen twine
• Mixing bowl
• Spatula or wooden spoon
• Sharp knife
• Cutting board
• Basting brush
• Cheesecloth
• Oven

Critical Steps — Do Not Skip

• Spreading butter under the skin ensures moisture from the inside
• Removing the cheesecloth and raising oven temperature creates a crisp skin
• Resting the turkey before carving prevents juice loss

Chef Tips from the Video

• Insert the thermometer into the thigh and the breast for the most accurate reading.
• If you don’t have cheesecloth, a clean kitchen towel works but may not soak as much liquid.
• Let the turkey sit at room temperature for 30 minutes before roasting to promote even cooking.

Troubleshooting

Storage

Refrigerator: Store sliced turkey in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil and place in a freezer‑safe bag; keep for up to 3 months.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Seasoned butter can be prepared up to 2 days ahead and kept refrigerated.
• The turkey can be brined or dry‑rubbed a day before cooking for even more flavor.