Roasted Butter Herb Turkey

By Katecooks

Ingredients

• 3/4 cup butter, softened
• 1 1/2 tsp poultry seasoning
• 2 tbs garlic herb sauce mix (Knorr recommended)
• 1 1/2 tsp crushed garlic
• 1 32oz bag celery and carrot party sticks
• 2 large onions, large dice
• 1 32 oz container low sodium chicken broth
• 12 lb turkey, thawed
• 1 tbs salt
• 1 tbs pepper
• 3-3/4oz pkgs fresh herbs poultry blend (sage, thyme and rosemary)
• 1 lemon, thickly sliced

Details

Servings 12

Preparation

Step 1

1. In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15-30 min, until firm, but not hard.

2. Preheat oven to 450 degrees

3. Arrange celery, carrots and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.

4. Rinse the turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend and lemon slices. Insert the pop-up thermometer at an angle about 3 inches down from the neck cavity and 2 inches form the breast bone, in the thickest part of the breast

5. Place the turkey on the bed of vegies in roasting pan. Place in oven and reduce heat to 325 degrees. Roast for 1 hr, then baste with pan juices every 20 min until thermometer pops up or until an instant read thermometer inserted into the thigh registers 180 degrees, about 3 hours.