Herb Butter Turkey | Herb Butter Recipe for Turkey


Roast Turkey with Herbed Butter

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Roast turkey in a roasting pan

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    Servings and Ingredients

    15 tbsp. butter, at room temperature, divided
    2 tsp. minced fresh thyme
    2 tsp. minced fresh tarragon
    2 tsp. minced fresh rosemary
    2 tsp. minced fresh sage
    ¼ tsp. paprika
    Hy-Vee salt and Hy-Vee black pepper, to taste
    1 (14 to 16 pound) turkey
    2 sprig(s) fresh thyme
    2 sprig(s) fresh rosemary
    1 shallot, minced
    2 garlic cloves, smashed
    5 tbsp. Hy-Vee all-purpose flour
    4 c. Hy-Vee chicken stock


    1. For herbed butter, combine 8 tablespoons butter, thyme, tarragon, rosemary, sage and paprika in small bowl; season with salt and pepper; set aside.
    2. Preheat oven to 325 degrees.
    3. Starting at the neck, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan.
    4. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter, thyme sprigs and rosemary sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
    5. Roast according to package instructions. A 14- to 16-pound turkey will take 3 1/2 to 4 hours to roast or when the temperature with a meat thermometer is 180 degrees in thigh and 165 degrees in breast. When the turkey is about two-thirds done cooking, loosely cover breast and top of drumsticks with foil to prevent overcooking.
    6. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. The breast temperature will continue to rise to 180 degrees as it rests.
    7. For gravy, pour pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Cook shallot and garlic until shallot is soft.
    8. Meanwhile, make a paste with remaining 3 tablespoons butter and flour in a small bowl, set aside. Add chicken stock to the roasting pan and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in flour mixture. Boil until sauce thickens, 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic. Serve with turkey.

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, November 21, 2015.