Garlic Herb Butter Thanksgiving Turkey Recipe (2024)

FAQs

Do you season a turkey or butter at first? ›

Slather on butter and seasoning.

Spreading on a spice rub or herbaceous compound butter is a genius way to bring big flavor to a turkey. Either can be applied directly to a turkey. Rub a spice blend all over the skin of the bird, and sprinkle it in the cavity, too, to season the turkey from the inside out.

Brine your turkey for the best juicy bird.

In recent years, brining has become more popular and can be done with either a wet or dry brine. A wet brine involves immersing the turkey in a salt-water solution for 12-24 hours. Dry-brining is where salt is rubbed over the turkey skin for 24-48 hours before cooking.

Yes! You can season, stuffed and butter up the turkey the night before and place it onto a roasting pan, then into the refrigerator. Can I make the garlic butter ahead of time? Yes, I recommend making the garlic butter ahead of time to save time the day of, especially if you have lots of other dishes to prepare.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

Placing butter under the skin won't make the meat juicier, though it might help the skin brown faster. However, butter is about 17 percent water, and it will make your bird splotchy, says López-Alt. Instead, rub the skin with vegetable oil before you roast.

Add halved onions, carrot chunks, celery and fresh herbs to the cavity of your turkey, inserting them loosely. These flavor builders are the base of stock and most soups. As your turkey cooks, they'll steam and infuse your bird with moisture and flavor.

Why isn't the butter sticking to the turkey? The bird may be condensating or your butter may be too cold and firm. Make sure the turkey comes to room temperature for an hour and pat it with paper towels to remove moisture before you butter it.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

How Long Do You Cook a 15-Pound Turkey at 325 Degrees? An unstuffed bird of 15 pounds will likely finish at around the 4-hour mark (or just before). A stuffed turkey will take at least 4 hours to cook, and typically takes an extra 15 minutes until you've hit that desired internal temperature.

How long does a 20lb turkey take at 350? ›

For an 18- to 20-pound turkey: 425°F for 3½ to 3¾ hours. 400°F for 3¾ to 4 hours. 350°F for 4 to 4¼ hours.

Part of it is rubbed under the skin and over the meat of the bird for a major boost in flavor. The rest is melted and brushed over the skin to ensure that gorgeous golden brown exterior.

In the bottom of a large roasting pan, add any aromatics or vegetables you desire and liquid to a depth of ½ inch. Brush the turkey skin generously with oil or melted butter. Season the turkey liberally with salt. (Skip salting if your turkey is brined.)

Do I need to baste, brine or season a Butterball Cook from Frozen Premium Whole Turkey? Butterball Cook from Frozen Premium Whole Turkeys do not need to be basted, brined or seasoned; they are ready to roast straight from the packaging and result in a tasty and tender Thanksgiving turkey.

Do you season your bird at least a day ahead of cooking? I can't emphasize enough how much the simple, foundational practice of pre-seasoning almost any protein delivers deeper flavor and juicier results than a sprinkling of salt just before cooking.