Herb Butter Roasted Turkey Recipes

Steps:

• Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Put the turkey neck, celery, carrots, 6 wedges each onion and apple, half of the sage and half of the parsley in the center of a large roasting pan, creating a mound for the turkey to sit on. Stuff 2 tablespoons butter, the remaining 2 wedges each onion and apple and the remaining sage and parsley inside the cavity of the turkey. Place the turkey breast-side up on top of the vegetables.
• Combine 1 tablespoon each salt and pepper in a small bowl. Pat the turkey dry and season all over with half of the salt and pepper mixture. Spread the remaining 6 tablespoons butter all over the turkey, then sprinkle with the remaining salt and pepper mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour 1 cup water into the roasting pan around the vegetables.
• Roast the turkey 1 1/2 hours, then baste with the pan drippings. Continue to roast, basting every 30 minutes, until the skin is crisp and golden and a thermometer inserted into the thigh registers 160˚ to 165˚, 45 minutes to 1 1/2 hours more. (Tent with foil if the skin is browning too quickly.) Let rest 15 minutes in the pan.
• Carefully tip the turkey so any juices pour into the roasting pan. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving. Remove the vegetables and herbs from the roasting pan and use the drippings for gravy.

Steps:

• Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
• Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
• Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
• Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.