Simple Herb‑Butter Roasted Turkey (Magazine‑Cover Quality)

Ingredients

• 13.5 lb Whole turkey (fresh or fully thawed)
• 1 medium Onion (sliced)
• 1 large Carrot (sliced)
• 1 stalk Celery rib (chopped)
• 2 Tbsp Unsalted butter (about 28 g)
• 1 handful Fresh sage leaves (roughly 1 Tbsp, whole leaves)
• 1 handful Fresh rosemary leaves (roughly 1 Tbsp, whole leaves)
• 2 Tbsp Kosher salt (plus extra for outside seasoning)
• 1 Tbsp Black pepper (freshly ground)
• 2 ft Butcher string or dental floss (for tying legs)

Instructions

1. Prepare the roasting pan

   Lay the sliced onion, sliced carrot, and chopped celery rib in the bottom of a large roasting pan to form a flavor base and prevent the turkey from sticking.

   Time: PT10M

2. Clean the turkey

   Remove the turkey from its packaging, rinse quickly under cold water, and pat completely dry inside and out with paper towels.

   Time: PT5M

3. Trim excess parts

   Cut off the tail tip, then remove the neck and the bag of gizzards (reserve for gravy if desired).

   Time: PT3M

4. Season the cavity

   Generously sprinkle kosher salt and black pepper inside the turkey cavity.

   Time: PT2M

5. Fold the wings

   Tuck each wing tip under the bird so they lie flat against the body.

   Time: PT2M

6. Make herb butter

   Melt 2 Tbsp butter in a small sauté pan over medium heat. When the butter just starts to turn golden, add the sage and rosemary leaves and cook for exactly 60 seconds, then remove the pan from heat.

   Time: PT5M

   Temperature: medium heat

7. Insert herbs into cavity

   Using tongs, fish the cooked sage and rosemary leaves out of the pan and place them inside the turkey cavity.

   Time: PT2M

8. Tie the legs

   Use butcher string (or dental floss) to tie the turkey legs together securely.

   Time: PT2M

9. Brush with herb butter

   Using a basting brush or spoon, paint the entire surface of the turkey with the herb‑infused butter.

   Time: PT3M

10. Season the outside

    Generously season the butter‑coated skin with the remaining salt and pepper, making sure to get into all crevices and the underside of the wings.

    Time: PT3M

11. Roast the turkey

    Place the turkey on top of the vegetable bed in the preheated oven and roast at 325°F. Do not baste, cover, or pierce the bird. Roast until a meat thermometer inserted into the thickest part of the thigh reads 170‑175°F.

    Time: PT3H30M

    Temperature: 325°F

12. Rest the turkey

    Remove the turkey from the oven, tent loosely with foil, and let it rest for 15‑20 minutes before carving.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

2 g

Fat

15 g

Fiber

0 g