Making a juicy and flavorful butterball turkey may seem intimidating, but it’s easier than you think with some simple preparation. With these step-by-step instructions, you’ll have a beautiful golden brown turkey on your table in no time.
Ingredients
- 1 (12-14 lb) whole fresh or thawed turkey
- 1⁄2 cup butter, softened
- 3 cloves garlic, minced
- 1 tablespoon salt
- 1 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley
Directions
Prep the Turkey
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Preheat oven to 325°F Remove giblets and neck from turkey cavities Rinse turkey inside and out with cold water, and pat dry with paper towels.
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In a small bowl, combine butter, garlic, salt, thyme, and parsley.
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Gently separate the skin from the breast meat by running your fingers underneath. Rub the garlic-herb butter evenly under the skin of the breast thighs, and drumsticks.
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Pat turkey dry again with paper towels. Place turkey breast-side up on a rack in a large roasting pan. Tuck wings under.
Roast the Turkey
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Roast turkey for 1 hour.
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Baste with pan juices. Continue roasting, basting every 30 minutes until an instant-read thermometer inserted into deepest part of thigh (not touching bone) registers 180°F, about 3 1⁄2 hours total.
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If turkey skin gets too brown, cover with aluminum foil.
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Once turkey reaches ideal internal temperature, remove from oven and transfer to a cutting board. Let rest 30 minutes before carving.
Make Gravy
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Pour pan drippings into a fat separator or skim off fat.
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In a small saucepan, heat reserved drippings over medium heat. Whisk in flour until smooth.
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Slowly whisk in chicken broth. Bring to a boil, simmer 5 minutes until thickened. Season with salt and pepper.
Carve and Serve
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Carve turkey by slicing breast meat first. Cut along one side of the breastbone, slicing from the front of the bird to the back.
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Remove leg quarters by cutting through skin between thigh and body. Slice leg meat from drumsticks and thighs.
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Arrange sliced turkey on a platter with stuffing, mashed potatoes, and vegetables. Pour gravy over turkey or serve on the side.
Turkey Roasting Tips
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Allow 1 pound of turkey per person when buying turkey. An 12-14 pound turkey will feed 10 to 12 guests.
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Let turkey stand at room temperature 30 minutes before roasting for more even cooking.
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Use a meat thermometer to ensure doneness. Thigh meat should reach 180°F and breast 170°F.
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Basting helps keep the turkey moist. For best flavor, use pan drippings or chicken broth for basting liquid.
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Tent turkey with foil to prevent overbrowning if needed.
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Let turkey rest at least 20 minutes before slicing for juicy results.
With these simple steps, you’ll have a deliciously moist and flavorful homemade butterball turkey. The aromatic garlic-herb butter adds excellent flavor as it bastes the meat during cooking. Letting the turkey rest before carving allows juices to redistribute for tender, juicy meat. Serve your holiday centerpiece with all the classic fixings for a meal to remember.
Common Turkey Roasting FAQs
How long should I cook a 12 pound turkey?
Cook a 12 pound turkey for about 3 to 3 1/2 hours at 325°F. Always use a meat thermometer to confirm doneness.
Can I stuff my turkey?
Yes, you can stuff your turkey, but only if you follow food safety guidelines. Cook stuffing to 165°F, stuff loosely, and roast immediately after stuffing. For food safety, it’s easiest to cook stuffing separately.
Do I need to baste my turkey?
Basting helps keep turkey moist and adds flavor. Baste every 30 minutes once the turkey skin has browned. For best results, spoon pan drippings over turkey or use chicken broth.
Should I tent turkey with foil while cooking?
If the turkey skin starts to get too brown before the meat is done, tent it loosely with foil. This prevents overbrowning without steaming the skin too much.
Can I roast a frozen turkey?
Yes, you can roast a frozen turkey without thawing first. Keep frozen until ready to roast. Cook time may be up to 50% longer for a frozen turkey. Use a meat thermometer to determine doneness.
How do I know when the turkey is done?
Check temperature with a meat thermometer inserted into the thickest part of thigh and breast. Thighs should reach 180°F and breasts 170°F when done. Juices will run clear at these temperatures.
Should I let the turkey rest before carving?
Letting the turkey rest is crucial for juicy meat. The turkey should rest for at least 20-30 minutes before carving. This allows juices to redistribute through the meat.
What’s the best way to keep turkey moist?
Brining or rubbing turkey with a salt-herb mixture helps season and retain moisture. Basting during roasting also keeps the meat from drying out. Cooking to the proper internal temperature is also key for moist turkey.
With this handy guide, you have all the turkey roasting info you need to make a spectacular holiday centerpiece. Your butterball turkey will turn out juicy, flavorful and picture perfect every time.
