Directions
- 1Take out two sticks or one cup of butter the night before Thanksgiving so it's soft by morning.
- 2Add fresh chopped herbs (sage, rosemary, and thyme), minced garlic, salt, pepper, and a little Cajun seasoning to the butter.
- 3Mix the butter mixture well until everything is well incorporated.
- 4Prepare the roasting pan by adding onion, carrot, celery, garlic, and any leftover herb stems to the rack.
- 5Drizzle the vegetables with olive oil and add salt and pepper.
- 6Push the vegetables aside to make room for the turkey.
- 7Place the cleaned and patted dry turkey on the roasting rack.
- 8Stuff the turkey cavity with onion, herbs, and lemon.
- 9Gently separate the skin from the breast using fingers or a spoon.
- 10Stuff some of the herb butter under the skin and smooth it out with your fingers.
- 11Spread the remaining butter all over the turkey.
- 12Tuck the wings under the turkey to prevent them from burning.
- 13Drizzle the turkey with olive oil and add a little more salt, pepper, and Cajun seasoning over the top.
- 14Roll up some foil to use as butcher's twine and tie the turkey legs shut.
- 15If there are any leftover herb and stems, place them on top and all around the turkey.
- 16Add one cup of water to the roasting pan to ensure plenty of drippings for gravy.
- 17Pop the turkey into a preheated 350-degree Fahrenheit oven.
- 18After one hour, take the turkey out and baste it.
- 19After the second hour, baste the turkey again.
- 20Cover the turkey with foil to prevent further browning, exposing parts that need more color.
- 21After three hours, baste the turkey and check its temperature with a meat thermometer.
- 22Ensure the thickest part of the breast reads 165 degrees Fahrenheit or higher.
- 23Remove the turkey from the oven and let it rest, covered with foil, for at least 20-30 minutes.
- 24Carve the turkey by taking off the legs, thighs, wings, and then slicing the breast into chunks with skin.
Ingredients
- 1 cup butter
- fresh chopped herbs (sage, rosemary, thyme)
- minced garlic
- salt
- pepper
- Cajun seasoning
- onion
- carrot
- celery
- garlic
- leftover herb stems
- olive oil
- whole turkey
- lemon
- 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.
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