Garlic herb butter roast turkey recipe – incredibly tasty, tender, served with golden buttery skin and full of flavor, this incredibly tasty garlic herb butter roast turkey recipe will leave your guests raving!
How to cook a perfect Thanksgiving Turkey without Brining!
Dried Turkey breast, no flavor, this is in the past. With my Juicy Herb Butter Thanksgiving Turkey, in a garlic herb butter and oven roasted for the most perfect, juicy meat and golden brown skin.
Today I want to share with you a favorite recipe for stuffed turkey, which we prepare every Thanksgiving and Christmas. Although the turkey meat is mostly popular around the holidays, it could be and is often used, and prescribed in weight loss diets. Including turkey meat in your weight loss diet in place of other foods can prove beneficial, especially if you’re getting rid of a fattier meat in favor of turkey.
Here are some facts: turkey meat is rich on protein and has significantly small amount of fat. It’s also rich on iron, zinc, potassium and vitamin B. A 3-ounce portion of turkey breast contains 170 calories and 7 grams of fat. A 3-ounce portion of chicken breast has more fat and calories. The same amount of lean sirloin steak has 180 calories and 8 grams of fat, while 3 ounces of pork leg has 208 calories and 16 grams of fat.
- Use a pan without the roasting rack
- Tie the legs together and tuck the wings under the back to prevent the legs and wings from spreading out.
- Stuff the cavity with Rice, Mushrooms stuffing to help for flavorful and juicy turkey
- Stuff the herb butter paste under the skin of the turkey to infuse the flavor from the inside with the heat of the oven.
- Wrapping the wings tips in foil for the first half of the roasting is a good idea if your oven’s heating element is on top. Especially if you have a small oven or if you want to prevent them from burning.
- Roast the Turkey Breast Down – Side down at 390 F for convection ovens or 420 F for regular ovens. (for turkeys over 15 pound you need additional 45 minutes.)
- Turn turkey over after 30-20 minute breast – up and baste with the juices from the pan.
- Cover with foil
- Reduce heat after the first 45 minutes of cooking to 325 F.
- Do not Baste anymore– basting isn’t required when the goal is to roast a beautiful, juicy turkey. (The main theory behind basting is to ensure moist and tender meat, usually by spooning pan juices over the roasting turkey, since we have the herb butter paste stuffed under the skin)
- For Extra crispy skin, broil the last 5-10 minutes under broil, keeping an eye so doesn’t burn.
Cooking time varies depending on a few things:
- Size of the Turkey. Usually is 13-15 minutes per pound
- Temperature of the turkey
- Room temperature cooks faster then a cold turkey
- Most important one is your OVEN
- If it is a young turkey or not (hoe fresh is as well)
- Remember this is just estimate time. Each turkey and oven are not the same. Check the temperature early on to ensure you’re not over or under cooking.
- Use your meat thermometer between the breast and leg. It should read 165 F/ 75 C.
- Alternatively, pierce the breast meat with a knife if you do not have a meat thermometer. If the juices run clear, the turkey is done.
- The turkey will continue cooking so remove it early from the oven-5-8 minutes, before it reachs the desired temperature.
- Once your turkey is cooked through, transfer it in a serving platter. Tent with foil to keep it warm, and allow it to rest for 15-30 minutes depending on the size of your Turkey. ( The bigger it is the longer it will need to rest )
For Herb Butter
|1 1/2- 2 sticks
|Fresh Crushed Garlic
|Fresh Chopped Parsley
|1 1/2 tbsp.
|1 1/2 tbsp.
|1 – 11/2 tbsp.
|Chicken Bullion Cubes
|1 1/2 tsp.
|Lemon Juice and Zest
|half of lemon
You Need :
For The Rice and Mushroom Stuffing
|1 1/2 cups.
|3 cups or 6 oz.
|3 cups or 6 oz.
|2 medium sticks
|Law Sodium Chicken Broth.
|Fresh Chopped Parsley
|Fresh Chopped Dill
Start the prepping one day ahead.
First let the butter sit at room temperature for about 30 min. until its soft. Combine the herb butter ingredients in a bowl and mix well. Thoroughly pat turkey dry with paper towels.
Punch a few holes with a knife, where the meat tends to be dry, like the breasts. Now, start applying the butter and then the spices outside, inside and under the skin. Put a generous amounts of butter and seasoning. I like to leave my turkey to absorb the flavors in the refrigerator for 24 hours prior to cooking.
When it’s time to cook the turkey preheat oven to 425°F | 220°C for standard ovens, or 390°F / 200°C for fan forced. Lower oven shelf to the lowest part of your oven.
Inside deep and non stick pan put two tablespoons of vegetable oil. Heat the oil over medium heat and add the turkey giblets. Cook for 5 min., stirring occasionally. Add 3 cups of shiitake mushrooms and 3 cups of brown mushrooms. Cook for 3 min. and add chopped in small cubes celery, onion and carrot.
Once the vegetables have softened, add 1/4 cup of white wine and increase the heat to high for 2 min., so the alcohol can evaporate. At this point add one and a half cup of previously washed rice, 1 cup of water, one and a half cup of chicken broth and seasoning – salt, paprika, thyme, black pepper, chicken bouillon cube. Keep in the stove until most of the liquid evaporates, while stirring occasionally. Add the fresh chopped dill and parsley.
Let it cool down before stuffing the turkey.
Fill the turkey with the stuffing, sew shut the old-fashioned way, with a large needle and heavy thread and put in suitable baking tray. Roast the Turkey First Breast – Side down at 390 F for convection ovens or 420 F for regular ovens. (for turkeys over 15 pound you need additional 45 minutes.)
Put about half a cup of water and half a cup liquid chicken broth. Cover with foil and bake at 350 for about 3-4 hours. Check every 30 min. and add water or chicken stock if needed. You’ll need a meat thermometer to make sure you cook your turkey to the right temperature. Insert it close to, but not touching, the thigh bone.
Turn turkey over after 20-30 minute breast – side up and baste with the juices from the pan. Cover with foil. Reduce the heat after the first 45 minutes of cooking to 325 F. If you have some extra stuffing left, put it around the turkey approximately 30 min. before it’s ready. Sometimes, I like to throw some sauerkraut around the turkey, which gives it that extra bite and flavor.
For extra crispy skin, broil (or grill) in the last 5-10 minutes, keeping your eye on it so it doesn’t burn, until the skin is crispy and golden browned all over.
Cover the turkey with foil and allow it to rest for 15-20 minutes before carving and serving.
Remove all the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy.
Equipment you may find useful!