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