Herb-Infused Roasted Turkey
Discover the perfect recipe for a mouthwatering herb-infused roasted turkey, ideal for Thanksgiving. This delicious dish requires a turkey and a blend of fresh spices.
Total Cook Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Recipe Servings: 4
Difficulty: Medium
Ingredients for Herb-Infused Roasted Turkey
- 7.5 Kg Turkey
- 1 Onion (Peeled and Quartered)
- 1 Lemon (Quartered)
- 1 Apple (Quartered)
- 25g Fresh Rosemary
- 25g Fresh Oregano
- 25g Fresh Sage
For Herb Butter:
- 250g Unsalted Butter
- 7.5g Salt
- 3g Fresh Ground Black Pepper
- 6-8 Garlic Cloves (Minced)
- 5g Fresh Chopped Herbs
Instructions for Preparing Herb-Infused Roasted Turkey
- If your turkey is frozen, thaw it in the fridge for 24 hours. Allow an extra day to ensure it’s fully thawed. Remove the thawed turkey from the fridge an hour before roasting to let it reach room temperature. Adjust your oven rack so the turkey sits in the center. Preheat your oven to 160 degrees Celsius.
- Prepare the herb butter by mixing room-temperature butter, minced garlic, salt, pepper, 1 tablespoon of rosemary, 1 tablespoon of thyme, and 1 teaspoon of sage. Reserve the remaining fresh herbs for stuffing the turkey cavity.
- Remove the turkey from its packaging and take out the neck and giblets from inside the cavities. You can save these for making gravy if desired. Pat the turkey dry with paper towels.
- Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion, apple, and leftover herbs.
- Use your fingers to gently loosen and lift the skin above the turkey breast and smooth a few tablespoons of the herb butter underneath.
- Tuck the wings under the turkey and place it on a roasting rack inside a roasting pan.
- Microwave the remaining herb butter mixture for 30 seconds until softened. Use a basting brush to coat the outside of the turkey, including the legs and wings, with the herb butter.
- Roast the turkey at 160 degrees Celsius for about 30 to 40 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Tent the turkey with foil and let it rest on the counter. It will continue cooking under the foil to reach 165 degrees Fahrenheit.
- Check the turkey halfway through cooking. Once the skin turns golden brown, cover the top with tinfoil to prevent the breast meat from overcooking.
- Alternatively, start cooking the turkey with it tented in foil, then remove the foil during the last hour to let the turkey brown.
- Allow the turkey to rest for 20 to 30 minutes before carving.
- Save any drippings and juices from the roasting pan to make turkey gravy.
