Description
A classic holiday roast featuring an aromatic sage and thyme butter rub for crisp skin and succulent meat. Perfect for Thanksgiving or Christmas dinners.
Ingredients
Scale
- 12–14 lb whole turkey, thawed
- 1 cup unsalted butter, softened
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 medium onion, halved
- 1 lemon, halved
- 4 sprigs fresh sage
- 4 sprigs fresh thyme
Instructions
- Preheat oven to 425F. Remove giblets and pat the turkey skin completely dry with paper towels.
- In a small bowl, combine softened butter, minced garlic, chopped sage, chopped thyme, salt, and pepper until smooth.
- Place the halved onion, halved lemon, and whole herb sprigs inside the turkey cavity.
- Gently lift the skin over the breast and spread a portion of the herb butter underneath. Rub the remaining butter over the entire exterior of the bird.
- Place turkey on a V-rack in a roasting pan. Roast at 425F for 30 minutes.
- Reduce oven temperature to 325F. Continue roasting until a meat thermometer reaches 165F in the thickest part of the thigh and 160F in the breast.
- Remove turkey from the oven and transfer to a carving board.
- Let the turkey rest for 30 to 45 minutes before carving to allow juices to redistribute.
- Prep Time: 30 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American