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.
- 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.