Thanksgiving Turkey Roasted with Parsley, Sage, Rosemary N' Thyme FLAVA' BUTTA

by Meredith Hill

Thanksgiving Turkey Roasted with Parsley, Sage, Rosemary N' Thyme FLAVA' BUTTA

Ingredients:

  • 8 - 10 lb Turkey
  • 1- 8 oz container Parsley, Sage, Rosemary N' Thyme Flava’ Butta
  • 1 - sprig each of fresh Rosemary, Thyme and Sage
  • 2 - Yellow onions, peeled and halved
  • 2 - Lemons, cut into quarters
Prep:
  1. Preheat oven to 400* degrees/F
Instructions:
  1. Remove Butta from refrigerator and bring to room temperature 
  2. Wash and clean Turkey (remove neck, heart, giblets, etc., from cavity)
  3. Place Turkey in a roasting pan fitted with a rack.
  4. Loosen skin by gently sliding fingers between skin & breast, carefully working down to the thighs.
  5. Rub half of the P,S,R,T butter all over the outer skin and under the skin (Note: melt remaining butter for basting Turkey)
  6. Stuff cavity with onions, lemons and sprigs of fresh herbs.
  7. Place Turkey in the oven & roast for 30 minutes, at 400* degrees.
  8. After 30 minutes, turn down the temperature to 325* degrees.
  9. At 1 hour, baste Turkey with the melted Flava' butter. Continue to baste every 30-minutes.
  10. At 2 hours, tent with foil to slow browning. Cooking time depends on size of Turkey, oven temperature and other variables (see Turkey Roasting Chart below)
  11. When done, remove from oven, baste with pan juice and butter and let it rest for 20-30 minutes prior to carving.
  12. Bon Appetit 

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