Thanksgiving Turkey

Impress your guests with a beautifully roasted turkey featuring crispy skin and juicy, flavorful meat. This classic Thanksgiving recipe uses a flavorful herb-butter to ensure succulence throughout the bird, while aromatic vegetables and citrus infuse a depth of flavor. Follow this guide for a stunning centerpiece that tastes as good as it looks.

Ingredients

🦃 12 lbs Butterball Premium Whole Young Turkey, thawed

🧈 4 sticks (1 lb) Grass-fed butter, Kerrygold brand

🌿 A generous bunch of fresh chives

🌿 Several sprigs of fresh thyme, leaves only

🌿 Several sprigs of fresh rosemary, leaves only

🧄 Approximately 2 tablespoons Gourmet Garden Garlic Stir-in Paste

🍅 Approximately 1 tablespoon Contadina Tomato Paste

🌶️ A generous sprinkle of McCormick Paprika

🧂 A generous sprinkle of Maldon Sea Salt Flakes, used twice

🍊 1 large orange, cut into quarters

🧅 1 medium onion, cut in half

🌿 2-3 celery stalks, cut into large pieces

🥕 2-3 medium carrots, cut into large pieces

🍋 1-2 lemons, cut into wedges

🥣 Approximately 16 fl oz O Organics Organic Chicken Broth

🌽 Cornstarch, optional for gravy

Instructions

1- Prep the Turkey:

• Thaw the Butterball turkey in the refrigerator for a week prior to cooking.

• Unpack the turkey, remove neck and giblets, and pat dry with paper towels. Sprinkle Maldon Sea Salt Flakes over the entire turkey and let it sit briefly.

2- Make Herb Butter:

• In a Ninja blender, combine Kerrygold butter, chives, thyme, rosemary, garlic paste, and tomato paste. Add paprika and another sprinkle of salt. Blend until smooth.

• Transfer butter to a bowl and freeze for 15 minutes.

3- Prepare Aromatics:

• Cut the orange, onion, celery, carrots, and lemons as described. These will flavor the bird from the inside out.

4- Stuff and Butter Turkey:

• Set the turkey on a V-rack in a roasting pan and loosely stuff the cavity with aromatics.

• Use gloves to spread firm herb butter under the turkey skin and over the exterior. Coat thoroughly.

5- Roast the Turkey:

• Pour O Organics chicken broth into the roasting pan and place in a preheated oven at 325°F (163°C).

• Baste every 30 minutes with pan drippings. Monitor internal temperature with an instant-read thermometer, aiming for 161-162°F in the thickest part of the thigh.

6- Rest and Serve:

• Remove the turkey when the temperature is reached and allow it to rest, which will carry it over to the safe 165°F.

• Carve and serve. Use pan drippings to make a gravy by stirring in cornstarch.

Prep Time: 45 minutes

Cook Time: 2 hours

Total Time: 2 hours and 45 minutes

Servings: 10

Equipment:

• Roasting pan with V-rack

• Ninja blender

• Knife and cutting board

• Baster, thermometer, oven mitts

• Baking and cooking gloves

Cooking Tips

• Thaw turkey in the fridge to avoid bacteria.

• Use room-temperature butter for a smooth herb mixture.

• Apply butter under and on the skin for moisture and flavor.

• Reserve pan drippings for gravy.

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Herb Butter Roasted Turkey

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Posted by Waivio guest: @waivio_hivecooking