Garlic and Herb Turkey

180 mins
Serves 1
tiktok.com

Directions

  1. 1Take out two sticks or one cup of butter the night before Thanksgiving so it's soft by morning.
  2. 2Take out two sticks or one cup of butter the night before Thanksgiving so it's soft by morning.
  3. 3Take out two sticks or one cup of butter the night before Thanksgiving so it's soft by morning.
  4. 4Add fresh chopped herbs (sage, rosemary, and thyme), minced garlic, salt, pepper, and a little Cajun seasoning to the butter.
  5. 5Add fresh chopped herbs (sage, rosemary, and thyme), minced garlic, salt, pepper, and a little Cajun seasoning to the butter.
  6. 6Add fresh chopped herbs (sage, rosemary, and thyme), minced garlic, salt, pepper, and a little Cajun seasoning to the butter.
  7. 7Mix the butter mixture well until everything is well incorporated.
  8. 8Mix the butter mixture well until everything is well incorporated.
  9. 9Mix the butter mixture well until everything is well incorporated.
  10. 10Prepare the roasting pan by adding onion, carrot, celery, garlic, and any leftover herb stems to the rack.
  11. 11Prepare the roasting pan by adding onion, carrot, celery, garlic, and any leftover herb stems to the rack.
  12. 12Prepare the roasting pan by adding onion, carrot, celery, garlic, and any leftover herb stems to the rack.
  13. 13Drizzle the vegetables with olive oil and add salt and pepper.
  14. 14Drizzle the vegetables with olive oil and add salt and pepper.
  15. 15Drizzle the vegetables with olive oil and add salt and pepper.
  16. 16Push the vegetables aside to make room for the turkey.
  17. 17Push the vegetables aside to make room for the turkey.
  18. 18Push the vegetables aside to make room for the turkey.
  19. 19Place the cleaned and patted dry turkey on the roasting rack.
  20. 20Place the cleaned and patted dry turkey on the roasting rack.
  21. 21Place the cleaned and patted dry turkey on the roasting rack.
  22. 22Stuff the turkey cavity with onion, herbs, and lemon.
  23. 23Stuff the turkey cavity with onion, herbs, and lemon.
  24. 24Stuff the turkey cavity with onion, herbs, and lemon.
  25. 25Gently separate the skin from the breast using fingers or a spoon.
  26. 26Gently separate the skin from the breast using fingers or a spoon.
  27. 27Gently separate the skin from the breast using fingers or a spoon.
  28. 28Stuff some of the herb butter under the skin and smooth it out with your fingers.
  29. 29Stuff some of the herb butter under the skin and smooth it out with your fingers.
  30. 30Stuff some of the herb butter under the skin and smooth it out with your fingers.
  31. 31Spread the remaining butter all over the turkey.
  32. 32Spread the remaining butter all over the turkey.
  33. 33Spread the remaining butter all over the turkey.
  34. 34Tuck the wings under the turkey to prevent them from burning.
  35. 35Tuck the wings under the turkey to prevent them from burning.
  36. 36Tuck the wings under the turkey to prevent them from burning.
  37. 37Drizzle the turkey with olive oil and add a little more salt, pepper, and Cajun seasoning over the top.
  38. 38Drizzle the turkey with olive oil and add a little more salt, pepper, and Cajun seasoning over the top.
  39. 39Drizzle the turkey with olive oil and add a little more salt, pepper, and Cajun seasoning over the top.
  40. 40Roll up some foil to use as butcher's twine and tie the turkey legs shut.
  41. 41Roll up some foil to use as butcher's twine and tie the turkey legs shut.
  42. 42Roll up some foil to use as butcher's twine and tie the turkey legs shut.
  43. 43If there are any leftover herb and stems, place them on top and all around the turkey.
  44. 44If there are any leftover herb and stems, place them on top and all around the turkey.
  45. 45If there are any leftover herb and stems, place them on top and all around the turkey.
  46. 46Add one cup of water to the roasting pan to ensure plenty of drippings for gravy.
  47. 47Add one cup of water to the roasting pan to ensure plenty of drippings for gravy.
  48. 48Add one cup of water to the roasting pan to ensure plenty of drippings for gravy.
  49. 49Pop the turkey into a preheated 350-degree Fahrenheit oven.
  50. 50Pop the turkey into a preheated 350-degree Fahrenheit oven.
  51. 51Pop the turkey into a preheated 350-degree Fahrenheit oven.
  52. 52After one hour, take the turkey out and baste it.
  53. 53After one hour, take the turkey out and baste it.
  54. 54After one hour, take the turkey out and baste it.
  55. 55After the second hour, baste the turkey again.
  56. 56After the second hour, baste the turkey again.
  57. 57After the second hour, baste the turkey again.
  58. 58Cover the turkey with foil to prevent further browning, exposing parts that need more color.
  59. 59Cover the turkey with foil to prevent further browning, exposing parts that need more color.
  60. 60Cover the turkey with foil to prevent further browning, exposing parts that need more color.
  61. 61After three hours, baste the turkey and check its temperature with a meat thermometer.
  62. 62After three hours, baste the turkey and check its temperature with a meat thermometer.
  63. 63After three hours, baste the turkey and check its temperature with a meat thermometer.
  64. 64Ensure the thickest part of the breast reads 165 degrees Fahrenheit or higher.
  65. 65Ensure the thickest part of the breast reads 165 degrees Fahrenheit or higher.
  66. 66Ensure the thickest part of the breast reads 165 degrees Fahrenheit or higher.
  67. 67Remove the turkey from the oven and let it rest, covered with foil, for at least 20-30 minutes.
  68. 68Remove the turkey from the oven and let it rest, covered with foil, for at least 20-30 minutes.
  69. 69Remove the turkey from the oven and let it rest, covered with foil, for at least 20-30 minutes.
  70. 70Carve the turkey by taking off the legs, thighs, wings, and then slicing the breast into chunks with skin.
  71. 71Carve the turkey by taking off the legs, thighs, wings, and then slicing the breast into chunks with skin.
  72. 72Carve the turkey by taking off the legs, thighs, wings, and then slicing the breast into chunks with skin.

Ingredients

  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • fresh chopped herbs (sage, rosemary, thyme)
  • fresh chopped herbs (sage, rosemary, thyme)
  • fresh chopped herbs (sage, rosemary, thyme)
  • minced garlic
  • minced garlic
  • minced garlic
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • Cajun seasoning
  • Cajun seasoning
  • Cajun seasoning
  • onion
  • onion
  • onion
  • carrot
  • carrot
  • carrot
  • celery
  • celery
  • celery
  • garlic
  • garlic
  • garlic
  • leftover herb stems
  • leftover herb stems
  • leftover herb stems
  • olive oil
  • olive oil
  • olive oil
  • whole turkey
  • whole turkey
  • whole turkey
  • lemon
  • lemon
  • lemon
  • 1 cup water
  • 1 cup water
  • 1 cup water

Equipment

bowlforkroasting pan with rackbastermeat thermometeraluminum foilcutting boardknifeserving platter

Tips

  • Rest the turkey for at least 20-30 minutes after cooking to allow the juices to redistribute.