Herb Butter Roasted Turkey

Prep Time: 20 minutes
Cook Time: 3–4½ hours
Total Time: 3½–5 hours
Serving Size: Varies
Number of Servings: Varies based on turkey size

Ingredients

• 1 whole turkey (10–14 lb)
• 1 lb baby potatoes
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 large onion, chopped
• Salt
• Black pepper
• 2–3 cups water

Optional: Compound Butter

Mix together:

• ½ cup softened butter
• 2–3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped

This adds extra flavor and moisture but is completely optional.

Instructions

1. Preheat the oven.
   Preheat oven to 300°F (150°C).

2. Prepare the turkey.
   Remove the turkey from its packaging and pat dry with paper towels.

   If your turkey contains a neck or giblets inside the cavity, remove them before cooking.

3. Optional: Add compound butter.
   Carefully loosen the skin over the breasts and thighs with your fingers.

   Spread the compound butter underneath the skin as evenly as possible.

   If you are not using compound butter, simply move on to the next step.

4. Season the turkey.
   Generously season the outside of the turkey with salt and black pepper.

5. Prepare the vegetables.
   Add the potatoes, carrots, celery, and onion to the bottom of a large roasting pan.

   Spread them out into an even layer.

6. Add water.
   Pour 2–3 cups of water into the bottom of the pan around the vegetables.

   The water helps keep everything moist and creates flavorful pan juices.

7. Place the turkey in the pan.
   Set the turkey on top of the vegetables, breast-side up.

8. Cover and roast.
   Cover the roasting pan tightly with a lid or aluminum foil.

   Roast until the turkey reaches:

   • 160–165°F in the thickest part of the breast
   • 170–175°F in the thickest part of the thigh

   Approximate cooking times:

   • 10–12 lb turkey → 3–3½ hours
   • 12–14 lb turkey → 3½–4 hours
   • 14–16 lb turkey → 4–4½ hours

   Always cook to temperature rather than time.

9. Broil for crispy skin.
   Remove the cover.

   Turn the oven to broil and cook for 3–8 minutes, or until the skin becomes golden brown and crispy.

   Watch carefully since the skin can brown quickly.

10. Rest before carving.
    Remove the turkey from the oven and let it rest for 20–30 minutes before slicing.

    This helps keep the juices inside the meat.

11. Serve.
    Serve the turkey with the vegetables and spoon some of the pan juices over everything.

Tips

• Compound butter is optional but adds extra flavor and moisture.
• A meat thermometer is the easiest way to avoid dry turkey.
• If the vegetables become softer than you like, remove them before broiling the turkey.
• Save the pan juices for gravy, soup, or leftover turkey bowls.
• Leftover turkey is great in sandwiches, salads, soups, casseroles, and wraps.
• The vegetables often become one of the best parts of the meal because they absorb all the turkey juices while roasting.