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Herb-Butter Rubbed Turkey
Discover the secret to a juicy roasted turkey with our easy herb-butter rubbed turkey recipe. Perfect for Thanksgiving, it’s full of flavor and simple to make.
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Servings: 12
Calories: 584kcal
Equipment
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Ingredients
- 12 to 16 pound Turkey thawed and brined
- 2 sticks salted butter softened
- 4 cloves garlic minced
- ¼ cup fresh parsley minced
- ¼ cup fresh sage minced
- ¼ cup fresh chives minced
- 1 tablespoon fresh thyme minced
- 2 sprigs fresh rosemary leaves minced
- 1 lemon zested
- 2 teaspoons Krazy Salt
- 1 Reynolds Turkey Size Oven Bag
- 1 tablespoon all-purpose flour
Instructions
Prepare the Herb-Butter Mixture
- In a medium bowl, mix together the softened butter, garlic, parsley, sage, chives, thyme, rosemary, lemon zest, and Krazy Salt. Stir until smooth and well combined.
Prepare the Turkey
- Remove the turkey from its packaging, discarding the neck and giblets (or saving them for stock, if desired).
- Rinse the turkey inside and out with cold water and pat it completely dry with paper towels.
Loosen the Skin
- Gently slide your fingers under the skin of the turkey breast, being careful not to tear it. Loosen the skin over the thighs and drumsticks as well.
- Rub half of the herb-butter mixture under the skin, ensuring an even layer over the breast and thighs.
- Rub the remaining herb-butter on the outside of the turkey, coating it evenly.
Position the Turkey
- Lay the turkey breast-side up on your work surface.
- Tuck the First Wing
- Gently hold one of the wings in your hand and lift that side of the turkey slightly off the surface.
- Fold the wing backward and tuck it securely underneath the turkey’s back.
- Repeat for the Other Wing
- Lower the turkey back down, then repeat the process on the opposite side to tuck the second wing.
- Tucking the wings keeps them from burning during roasting and helps the bird maintain a stable position in the pan.
- For added flavor, you can place quartered onions, halved lemons, or fresh herbs in the turkey cavity.
Prepare the Oven Bag
- Preheat the oven to 350°F (175°C).
- Sprinkle 1 tablespoon of flour inside the Reynolds Turkey Size Oven Bag. Shake the bag to coat the inside evenly with flour. This helps prevent sticking and ensures even cooking.
Place the Turkey in the Bag
- Place the prepared turkey inside the oven bag, breast side up.
- Close the bag securely with the provided tie, leaving a small gap for air circulation.
- Place the bagged turkey in a large roasting pan, ensuring the bag doesn’t hang over the edges of the pan.
Roast the Turkey
- Cut six ½-inch slits in the top of the oven bag to allow steam to escape.
- Place the roasting pan on the middle rack of the oven.
- Roast for about 2 ½ to 3 hours for a 12–16 pound turkey, or until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thickest part of the thigh. Use a meat thermometer to check for doneness.
Remove and Rest
- Carefully remove the roasting pan from the oven. Let the turkey rest in the oven bag for 15 minutes to allow the juices to redistribute.
- Cut open the bag carefully, avoiding steam burns, and transfer the turkey to a cutting board or platter.
Carve and Serve
- Carve the turkey and serve with your favorite sides. Enjoy your juicy and flavorful herb-butter roasted turkey!
Notes
- Save Turkey neck and giblets for gravy.
- Reserve pan drippings after turkey has roasted for gravy.
Nutrition
Serving: 1 serving | Calories: 584kcal | Carbohydrates: 2g | Protein: 74g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 277mg | Sodium: 698mg | Potassium: 1060mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 301IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 7mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.