Butter-and-Herb Roast Turkey
Fresh rosemary and thyme with orange and lemon give this roasted turkey a delicious citrus-herb flavor.
1 tsp. salt, plus more for seasoning
½ tsp. freshly ground pepper, plus more for seasoning
3 sprig fresh thyme
2 tbsp. chopped fresh thyme leaves
2 sprig fresh rosemary
2 tsp. chopped fresh rosemary leaves
1 large fresh bay leaf
2 medium oranges
2 medium onions
½ stick unsalted butter
- Preheat oven to 450 degrees F. Fit a large roasting pan with a wire rack and set aside. Rinse turkey under cold water and pat dry with paper towels. Season turkey cavity with salt and pepper; stuff with herb sprigs, bay leaf, and half of oranges, onions, and lemons. Truss bird and place, breast side up, in pan.
- Sprinkle remaining fruit and vegetables in pan. Mix butter, 1 teaspoon salt, 1/2 teaspoon pepper, and chopped herbs to a smooth paste and spread over turkey. Place turkey on lowest rack of oven and roast for 20 minutes. Reduce heat to 325 degrees F and, after 30 more minutes, baste bird with pan drippings. Continue to roast, basting every 25 minutes, until a thermometer inserted into thickest part of thigh reaches 175 degrees F, about 2 1/2 hours total.
- Remove turkey from oven; remove filling from cavity and discard. Let bird rest for 15 to 20 minutes before carving.
TOTAL TIME: 3:20