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Thanksgiving Turkey with Seasoned Herbed Butter

Whether you’re roasting a turkey for the first time or looking for an easy, foolproof recipe, this one is worth a try. We’ve used this method to roast our holiday turkey for years and it never disappoints.

Thanksgiving Roast Turkey with Seasoned Herbed Butter


Serves 12

  • 12 – 14 lb turkey, thawed, giblets and neck removed from the cavity
  • 12 tablespoons softened unsalted butter
  • 2 tablespoons Pepper Creek All Purpose Seasoning
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 – 3 large carrots
  • 2 stalks celery
  • 1 large onion, cut in half
  • Fresh herbs such as sage, thyme and rosemary (optional)
  • Water


  1. Add the seasonings to the herbed butter and mix to combine.
  2. Place some of the carrot, celery and onion into the bottom of the roasting pan and add two cups of water.
  3. Place the remaining carrot, celery, onion and optional herbs into the cavity of the turkey.
  4. Loosen the skin from the breast and add the butter under the skin.
  5. Place the turkey on a rack inside the roasting pan.
  6. Let the turkey “rest” for 30 – 45 minutes.
  7. Preheat oven to 325 F.
  8. Loosely cover the turkey with foil.
  9. Roast the turkey for 15 min per pound.
  10. During the last 15 minutes of cooking, remove the foil and increase the temperature to 375 F.
  11. Remove the turkey from the oven and keep covered with foil until serving. (Internal temperature of the turkey should register 165 F.)

Crockpot Turkey


READY IN: 7hrs 10mins



  • 6 -7 lbs  turkey breast, thawed, if frozen
  • 1⁄2 cup chopped onion
  • 1⁄2 cup chopped celery
  • 8 T unsalted butter
  • 2 teaspoons Pepper Creek All Purpose Seasoning
  • 2 teaspoons salt
  • 1 teaspoon fresh coarse ground black pepper
  • 1⁄2 cup  chicken broth
  • Option: fresh sage or thyme leaves


  • turkey broth, from crock pot
  • 3 1/2 cups chicken broth
  • 3 tablespoons  flour


Place onion and celery in cavity of turkey breast. (If using herbs, place them inside with the vegetables.)

Sprinkle turkey with seasonings and place in 5 to 6 quart slow cooker.

Pour broth over turkey, cover and cook on low for 7 to 8 hours.

Remove turkey to serving platter, cover with foil to keep warm while making gravy.

Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.

In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.

When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.

Cook until it bubbles and thickens, stirring often.



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