Viral Herb Butter Roasted Turkey
Viral Herb Butter Roasted Turkey
Ingredients
For the Compound Butter
- 1 cup salted butter, softened
- 3 tablespoons garlic paste
- 2 tablespoons dried Italian seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
For the Dry Rub
- 2 tablespoons Montreal chicken seasoning
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon adobo seasoning
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon dried rubbed sage
For the Turkey & Aromatics
- 1 whole turkey, 12-14 pounds, thawed, neck and giblets removed, patted very dry
- 2 onions, large, sliced
- 1 head garlic cloves, halved horizontally
- 1 orange, cut into wedges
- 1 lemon, cut into wedges
- 4 fresh thyme sprigs
- 4 fresh sage sprigs
- 1 bottle Tony Chachere's Creole Butter Injectable Marinade, 17 ounce
For Roasting
- 1 tablespoon all-purpose flour
Instructions
- 1
Prepare the Compound Butter: In a medium bowl, combine the softened salted butter, garlic paste, dried Italian seasoning, salt, black pepper, fresh chopped parsley, and olive oil. Mix thoroughly with a spatula until all ingredients are well incorporated and the mixture is spreadable.
⏱️ 5 min
- 2
Prepare the Dry Rub: In a separate small bowl, whisk together the Montreal chicken seasoning, onion powder, smoked paprika, adobo seasoning, black pepper, and dried rubbed sage until well combined.
⏱️ 2 min
- 3
Prepare the Turkey (Day 1): Ensure your turkey is completely thawed, neck and giblets removed, and patted very dry with paper towels. This is crucial for crispy skin.
⏱️ 5 min
- 4
Apply Compound Butter: Using your hands, generously massage the prepared compound butter all over the turkey, including under the skin of the breast and thighs. Ensure an even coating.
⏱️ 10 min
- 5
Apply Dry Rub: Liberally sprinkle the dry rub mixture over the entire buttered turkey, ensuring it adheres well to the skin.
⏱️ 5 min
- 6
Stuff the Cavity: Stuff the turkey's cavity with the sliced onions, halved garlic head, orange and lemon wedges, and fresh thyme and sage sprigs. This will infuse the turkey with aromatic flavors from the inside out.
⏱️ 5 min
- 7
Inject the Turkey: Using a turkey injector, inject the Tony Chachere's Creole Butter Injectable Marinade into various parts of the turkey, focusing on the breast, thighs, and drumsticks. Follow the marinade bottle instructions for best results.
⏱️ 10 min
- 8
Marinate Overnight: Place the seasoned and injected turkey in a large roasting pan or a brining bag. Cover tightly and refrigerate overnight, or for at least 12 hours, to allow the flavors to meld.
- 9
Preheat Oven & Prepare Oven Bag (Day 2): On the day of roasting, preheat your oven to 325°F. Prepare a large turkey-sized oven bag by adding 1 tablespoon of all-purpose flour inside and shaking it to coat the interior. This prevents the bag from sticking.
⏱️ 5 min•🌡️ 325
- 10
Place Turkey in Bag: Carefully transfer the marinated turkey into the prepared oven bag, ensuring it sits comfortably within the bag inside a large roasting pan.
⏱️ 5 min
- 11
Seal and Vent: Seal the oven bag securely with the provided tie, making sure to leave enough space for steam to circulate. Cut 4-5 small slits (about 1/2 inch each) in the top of the bag to allow steam to escape during cooking.
⏱️ 2 min
- 12
Roast the Turkey: Place the roasting pan with the turkey in the preheated oven. Roast for approximately 3 1/2 to 4 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. Cooking time may vary based on turkey size and oven.
⏱️ 210 min•🌡️ 325
- 13
Rest the Turkey: Once the turkey reaches the correct internal temperature, carefully remove the roasting pan from the oven. Cut open the oven bag (be cautious of hot steam). Transfer the turkey to a large cutting board. Tent loosely with aluminum foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and juicy turkey.
⏱️ 30 min
- 14
Carve and Serve: Carve the rested turkey and serve immediately with any pan juices from the bag. Enjoy your flavorful and juicy herb butter roasted turkey!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Herb Butter Roasted Turkey
Ingredients
For the Compound Butter
- 1 cup salted butter, softened
- 3 tablespoons garlic paste
- 2 tablespoons dried Italian seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
For the Dry Rub
- 2 tablespoons Montreal chicken seasoning
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon adobo seasoning
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon dried rubbed sage
For the Turkey & Aromatics
- 1 whole turkey, 12-14 pounds, thawed, neck and giblets removed, patted very dry
- 2 onions, large, sliced
- 1 head garlic cloves, halved horizontally
- 1 orange, cut into wedges
- 1 lemon, cut into wedges
- 4 fresh thyme sprigs
- 4 fresh sage sprigs
- 1 bottle Tony Chachere's Creole Butter Injectable Marinade, 17 ounce
For Roasting
- 1 tablespoon all-purpose flour
Instructions
- 1
Prepare the Compound Butter: In a medium bowl, combine the softened salted butter, garlic paste, dried Italian seasoning, salt, black pepper, fresh chopped parsley, and olive oil. Mix thoroughly with a spatula until all ingredients are well incorporated and the mixture is spreadable.
⏱️ 5 min - 2
Prepare the Dry Rub: In a separate small bowl, whisk together the Montreal chicken seasoning, onion powder, smoked paprika, adobo seasoning, black pepper, and dried rubbed sage until well combined.
⏱️ 2 min - 3
Prepare the Turkey (Day 1): Ensure your turkey is completely thawed, neck and giblets removed, and patted very dry with paper towels. This is crucial for crispy skin.
⏱️ 5 min - 4
Apply Compound Butter: Using your hands, generously massage the prepared compound butter all over the turkey, including under the skin of the breast and thighs. Ensure an even coating.
⏱️ 10 min - 5
Apply Dry Rub: Liberally sprinkle the dry rub mixture over the entire buttered turkey, ensuring it adheres well to the skin.
⏱️ 5 min - 6
Stuff the Cavity: Stuff the turkey's cavity with the sliced onions, halved garlic head, orange and lemon wedges, and fresh thyme and sage sprigs. This will infuse the turkey with aromatic flavors from the inside out.
⏱️ 5 min - 7
Inject the Turkey: Using a turkey injector, inject the Tony Chachere's Creole Butter Injectable Marinade into various parts of the turkey, focusing on the breast, thighs, and drumsticks. Follow the marinade bottle instructions for best results.
⏱️ 10 min - 8
Marinate Overnight: Place the seasoned and injected turkey in a large roasting pan or a brining bag. Cover tightly and refrigerate overnight, or for at least 12 hours, to allow the flavors to meld.
- 9
Preheat Oven & Prepare Oven Bag (Day 2): On the day of roasting, preheat your oven to 325°F. Prepare a large turkey-sized oven bag by adding 1 tablespoon of all-purpose flour inside and shaking it to coat the interior. This prevents the bag from sticking.
⏱️ 5 min•🌡️ 325 - 10
Place Turkey in Bag: Carefully transfer the marinated turkey into the prepared oven bag, ensuring it sits comfortably within the bag inside a large roasting pan.
⏱️ 5 min - 11
Seal and Vent: Seal the oven bag securely with the provided tie, making sure to leave enough space for steam to circulate. Cut 4-5 small slits (about 1/2 inch each) in the top of the bag to allow steam to escape during cooking.
⏱️ 2 min - 12
Roast the Turkey: Place the roasting pan with the turkey in the preheated oven. Roast for approximately 3 1/2 to 4 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. Cooking time may vary based on turkey size and oven.
⏱️ 210 min•🌡️ 325 - 13
Rest the Turkey: Once the turkey reaches the correct internal temperature, carefully remove the roasting pan from the oven. Cut open the oven bag (be cautious of hot steam). Transfer the turkey to a large cutting board. Tent loosely with aluminum foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and juicy turkey.
⏱️ 30 min - 14
Carve and Serve: Carve the rested turkey and serve immediately with any pan juices from the bag. Enjoy your flavorful and juicy herb butter roasted turkey!
⏱️ 10 min