NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY RECIPE #105192 FOR THE BEST GIBLET GRAVY. It is very EASY! If you have any questions e-mail me: AlanLeonetti@q.com Show more

Ready In: 3 hrs 50 mins

Serves: 10

Yields: 1 Turkey

Ingredients

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Directions

  1. Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
  2. Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
  3. Mix all of the seasonings, except the paprika, together with the butter.
  4. Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
  5. Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
  6. Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
  7. Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
  8. Cooking time will vary depending on the size of the turkey.
  9. NOTE: I always cook my turkey unstuffed.
  10. I place my stuffing into baking dishes to bake.
  11. Also, see my recipe #105192 for the best giblet gravy ever!
  12. During the last 10 or 15 minutes of cooking, increase temperature to 375 or 400 degrees F. to get more browning, but watch it carefully, as you do not want to burn it or dry it out.
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Most Helpful Review

This was my first time making a turkey myself, and it turned out great! The skin was crispy and flavorful, and the inside was moist. I only made an 8-9lb turkey, but still used the full amount of compound butter. I would agree with a few others that the directions aren't as clear as they could be, especially for people who don't do a lot of cooking. Step 3 makes a compound butter that you spread UNDER the skin to keep the turkey from drying out during cooking. Then you rub plain butter on top of the skin and sprinkle on additional seasonings. How much is according to your preference. It sounds like a lot of people tried to just spread the compound butter on top instead of putting it under the skin. The only tweaks I made were to take out the onion powder since my boyfriend hates onions and halved the salt since a lot of reviewers mentioned it being too salty. It was still plenty flavorful even with these modifications. My only issue was there were barely any drippings to use for basting and making gravy, but this was probably my fault. We didn't buy the turkey until the night before, so it wasn't fully defrosted when we started cooking. I did my best to defrost by running under warm water, but I think it definitely added significantly to the cooking time and all the drippings dried out in the pan because it was taking so long. Next time, I may cook the turkey in an oven bag instead of using tin foil and then remove to get the browning even if I have more time to defrost beforehand. See all activity

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