5-Herb Butter Roast Turkey | Canadian Turkey

Ingredients

1 whole turkey, 14-18 lbs
2 tbsp olive oil
Salt and pepper to taste
3 tbsp dried Italian herbs
1 handful each fresh thyme, sage, rosemary, oregano, parsley
4 tbsp butter, softened
2 large onions, roughly chopped (approx. 2 cups)
3 large carrots, roughly chopped (approx. 2 cups)
3 stalks celery, roughly chopped (approx. 1 ½ cups)
4 cups turkey broth

TIP: Feel free to get creative with seasonings, rubs and glazes to change up the flavour profile of your turkey. Visit our glazes, infusions and rubs recipe section for inspiration.

Directions

Make sure the turkey is thawed and the giblets have been removed.
Preheat oven to 350ºF (177ºC).
Pat the turkey dry, inside and out, with paper towels.
Rub the turkey with the olive oil, inside and out. Season generously with salt and pepper, and dried Italian herbs, inside and out.
Finely chop half of the herbs. Combine with the butter. Rub the herb-butter mixture generously underneath the skin and over the breast on both sides.
Stuff the cavity with the onions, carrots, celery and the remaining herbs.
Place the turkey into your roasting pan. Add the turkey broth.
Roast the turkey for 3 ½-4 ½ hours or until the juices run clear and an instant thermometer reads 180°F (82°C) in the thickest part of the thigh.
Remove the turkey from the oven and let it rest for 20 minutes before carving.

NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.