Description
A flattened turkey roasted with a rich compound butter of garlic, sage, rosemary, and thyme for faster cooking and maximum juiciness.
Ingredients
Scale
- 12–14 lb whole turkey, thawed
- 1 cup unsalted butter, softened
- 6 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
Instructions
- Preheat your oven to 425°F (218°C).
- Place turkey breast-side down. Use kitchen shears to cut along both sides of the backbone and remove it. Flip the bird and press the breastbone down until it cracks and the bird lies flat.
- In a small bowl, combine softened butter, minced garlic, sage, rosemary, and thyme until smooth.
- Season the inner cavity of the turkey with salt and pepper.
- Carefully lift the skin of the breast and rub half of the herb butter directly onto the meat. Rub the remaining butter over the entire outside of the turkey.
- Place the turkey on a rimmed baking sheet or roasting rack.
- Roast for 80-120 minutes (depending on size) until the skin is golden brown and the internal temperature of the breast reaches 160°F (71°C).
- Remove from oven and let the turkey rest for 20-30 minutes before carving.
- Prep Time: 30 minutes
- Cook Time: 80-120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American