Roasted Turkey With Herb Butter & Roasted Shallots
This herb-roasted turkey recipe brings together a fragrant blend of fresh parsley, sage, and thyme, creating a mouthwatering symphony of flavors. Roasted in the oven until golden and tender, this turkey is basted in a luscious herb butter mixture that infuses every bite with savory goodness. Serve this show-stopping dish with the caramelized shallots and a rich gravy made from the pan drippings for a truly memorable feast.
— Constant Cookbook
Ingredients
- 3/4 cup butter, softened
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh thyme
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 15-to-16 pound turkey
- Salt and pepper to season cavity
- 1 1/4 lb. shallots, peeled and cut in half through the root
- 1 carrot, unpeeled
- 1 large celery stalk, cut in half crosswise
- 1 medium onion, peeled and quartered
- 3 cups (approximately) chicken broth
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
- Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey.
- Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
- Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
- Place the turkey in the roasting pan, breast side up. Scatter the shallots around the turkey, on the bottom of the roasting pan.
- Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 2 hours, basting it with ½ cup chicken broth every 30 minutes.
- Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
- Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving.
- Remove the carrot, celery and onion from the cavity and discard.
- Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy.
Yield
Serves 10
Nutrition
- Serving Size: 1 Portion
- Calories: 904 kcal
- Carbohydrate Content: 12 g
- Protein Content: 114 g
- Fat Content: 43 g
- Saturated Fat Content: 16 g
- Cholesterol Content: 408 mg
- Sodium Content: 1144 mg
- Fiber Content: 3 g
- Sugar Content: 6 g
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