Creole Butter Roasted Turkey

Creole Butter-Roasted Turkey

Creole Butter Roasted Turkey

Prep Time

30 minutes

Cook Time

3 minutes


8 people

For this Creole-inspired roast turkey, we seasoned unsalted butter with a blend of fresh herbs, garlic, pepper sauce and Creole spices for added flavor.

Why Try? This rich juicy Creole butter-roasted turkey, with a crispy golden brown skin, tastes incredible! Your holiday guests will love it.

We garnished our turkey platter with fresh concord grapes and sprigs of fresh thyme and flat leaf parsley. Small decorative pumpkins or gourds, apples, fresh sage and cranberries also look great tucked in around the bird. The Creole butter can be made ahead for added convenience; just remember to bring to room temperature for about one hour before preparing the turkey.


  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 whole turkey (about 12 to 14 lb.), thawed if frozen, rinsed and patted dry
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon fresh parsley, minced
  • 1 teaspoon lemon pepper seasoning
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • Ground cayenne pepper
  • 1/4 cup melted butter


  • 1 Preheat oven to 325°F.
  • 2 To prepare Creole butter: combine softened butter with garlic, fresh herbs, lemon pepper, hot pepper sauce, dried herbs, salt and cayenne pepper in a small bowl; mix with a fork until completely blended. Taste and adjust seasoning, if needed.
  • 3 Starting on the neck end of turkey, gently slide your fingers between the skin and the breast, thighs and drumstick to loosen the skin from the meat; spread the seasoned butter evenly under the skin.
  • 4 Fold neck skin under body, tuck wing tips under breast and tie drumsticks together with kitchen string Place the turkey, breast side up, on a rack in a heavy roasting pan.
  • 5 Brush turkey with melted butter. Cover turkey loosely with foil and roast for about 3 to 3 3/4 hours or until thermometer registers 170°F and juices run clear, basting frequently.
  • 6 Transfer turkey to a platter, cover loosely with foil and let stand for 20 minutes (temperature of turkey will rise to 180°F) before carving.



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