Herb-Roasted Turkey

October 18th, 2013
We hosted Thanksgiving this year. Yes, past-tense, we’re Canadian so our Thanksgiving comes about a month before American Thanksgiving. We had never ever cooked a turkey before and were kind of scared by the thought of ruining the whole event. I didn’t want to go with a frozen turkey so we went to the local butcher and bought a fresh local one.After a whole lot of internet research about brining and what not, I decided to skip that and do a butter roasted turkey instead. It did not turn out dry at all and was extremely tasty.We were in quite a rush when we photographed the turkey so you’ll have to forgive the photo quality. We had a hungry mob to feed.  Besides, it’s hard to make a turkey look good I think. It’s not as pretty as a cupcake that’s for sure.

Herb-Roasted Turkey


  • 1/2 cup butter, softened
  • 3 cloves garlic, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 fresh turkey (13 lbs)
  • salt and pepper
  • 2 cups chicken broth


  1. Preheat oven to 425°F
  2. In a bowl, combine the butter, garlic and herbs.
  3. Spread the herb butter beneath the skin of the turkey.
  4. Place the turkey in a roasting pan and season with salt and pepper and roast for 30 minutes. Lower the oven temperature to 325°F. It took us about 2 1/2 hours (apparently fresh turkey take less time to cook).
  5. Roast until a meat thermometer inserted in the leg reads 82°C. Remove from the oven and loosely cover with foil and let sit for half an hour before serving.

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