Savory Cowboy Butter Turkey
A unique and flavorful turkey dish infused with cowboy butter, perfect for family gatherings and special occasions.
Equipment
- Mixing Bowl
- Roasting Pan
- Meat Thermometer
Ingredients
Turkey
- 1 whole Turkey (12-14 pounds) Fresh or thawed for best results.
Cowboy Butter
- 1 cup Unsalted Butter Softened.
- 4-6 cloves Garlic Minced finely.
- 1 tablespoon Fresh Parsley Chopped.
- 1 tablespoon Fresh Thyme Chopped.
- 1 tablespoon Fresh Rosemary Chopped.
- 1 tablespoon Lemon Juice Juice of one lemon.
- 2 teaspoons Kosher Salt For seasoning.
- 1 teaspoon Black Pepper Freshly cracked.
- 2 tablespoons Extra Virgin Olive Oil For rubbing on turkey.
Optional Vegetables
- 2 cups Carrots Chopped, optional.
- 2 cups Onions Chopped, optional.
- 2 cups Celery Chopped, optional.
Instructions
- Preheat your oven to 325°F (165°C).
- Prepare the turkey by removing giblets and neck, then pat dry with paper towels.
- In a large mixing bowl, combine softened butter, minced garlic, chopped parsley, thyme, rosemary, and lemon juice. Mix until smooth.
- Season the turkey inside and out with kosher salt and black pepper.
- Gently separate the skin from the turkey breast and spread half of the cowboy butter mixture under the skin.
- Rub the remaining cowboy butter all over the exterior of the turkey.
- If using, place chopped carrots, onions, and celery in the bottom of a roasting pan.
- Drizzle olive oil over the turkey and vegetables.
- Place the turkey breast-side up on a roasting rack in the pan.
- Insert a meat thermometer into the thickest part of the turkey thigh.
- Roast the turkey for approximately 13-15 minutes per pound, basting every 30-45 minutes.
- Once the turkey reaches an internal temperature of 165°F (75°C), remove it from the oven.
- Let the turkey rest for 20-30 minutes before carving.
- Carve the turkey and serve with roasted vegetables and remaining cowboy butter.
Notes
Consider variations like adding cayenne pepper for heat or using different herbs for flavor customization.