Garlic Herb Butter Roast Turkey

By Cafe Delites · 300 min

Ingredients

Instructions

1. Thaw the turkey fully (allow 24 hours per 3–4 lb / 1.5–2 kg), keeping it in its packaging in a deep pan. Remove the neck and giblets, rinse inside and out, and pat dry.
2. Mix the herb butter ingredients in a bowl, then set aside half of it in the refrigerator.
3. Scatter 4 halves of garlic cut-side down in the bottom of the pan with 4 thyme sprigs, 4 rosemary sprigs, half the olive oil and 1 lemon slice. Stuff the cavity with the remaining garlic halves, a lemon slice, a squeeze of juice from the last slice, herbs and a drizzle of olive oil.
4. Melt the butter and rub it over the turkey, including under the skin. Season generously with salt and pepper. Place the turkey breast-side down on the garlic and herbs and drizzle with the remaining oil.
5. Sear for the first 30–45 minutes, then turn the turkey breast-side up with tongs or oven mitts and baste with pan juices.
6. Spread half of the reserved herb butter over the turkey and pour any remaining juices on top.
7. Spread the remaining butter over the bird and roast for 30 minutes. Baste, then roast for about another 30 minutes, depending on the size of the bird. Cover loosely with foil if browning too fast.
8. Tent with foil and rest for 20–30 minutes before carving.

Summarized from Cafe Delites's video. Watch it for the details.

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