Butter & Herb Turkey
- 8 Servings
- 1 hr Prep Time
- 5 hrs Total Time
- 1 Fresh Bone-In Turkey Breast
- 1 granny smith apple
- 1 lemon
- 1 orange
- 2 heads garlic
- 1 cup dry white wine
- 1 cup chicken broth
- 1/2 cup butter, room temperature
- 2 tsp. fresh minced thyme, plus 1-2 sprigs
- 2 tsp. fresh minced sage, plus 1-2 sprigs
- 2 tsp. fresh minced rosemary, plus 1-2 sprigs
Step 1Set rack at lowest position in oven and preheat to 425°F.
Step 2Remove neck and giblets. Rinse turkey inside and out; pat dry.
Step 3Line roasting pan with aluminum foil. Slice half of the apple, lemon, orange, and slice off the head of the garlic to create evenly sized “discs.” Place in the pan.
Step 4Slice or quarter the remaining half apple, lemon, orange, and slice off the head of the head of garlic. Stuff the cavity of the turkey, along with the sprigs of herbs.
Step 5In a small bowl, combine butter and minced herbs to create herb butter. Slide hand between skin and breast meat to loosen skin. Rub herb butter under skin and on top of the skin. Add any remaining butter to turkey cavity, if desired.
Step 6Fill roasting pan with broth and wine. Place turkey in oven and roast 20 minutes.
Step 7Reduce oven temperature to 350°F and baste with the juices in the pan and cover turkey loosely with foil. Continue to roast the turkey until the pop-up timer pops, and a thermometer inserted into thickest part of thigh registers 175°F.
Step 8Transfer turkey to platter; let stand 30 minutes. To create a “wow” presentation, garnish with remaining citrus, rosemary, and pomegranate.
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