Prep 5 mins
Cook 0 mins
Makes enough for a 12 - 15 pound turkey.
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1 tablespoon lemon juice
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sweet basil leaves
- 1 teaspoon thyme leaves
- 1⁄2 teaspoon dried sage
- Blend butter with remaining ingredients.
- Stuff turkey or season with salt and pepper. As desired.
- Rub half the herb butter under skin of turkey.
- Cook turkey according to your favorite method, basting with herb butter every half hour until done.
Thanksgiving is not celebrated as a holiday here in Iceland, but the traditional US meal for it is very popular. So DH & I play host to it annually for 2 other couples & their families. That was last nite. I grd the herbs finely & used my pastry brush to baste the bird. The meat was well-flavored & the pan drippings used for gravy esp so. I have made a lot of turkeys for Thanksgiving in my lifetime, but this was my best effort. I credit your recipe & a new cooking method (for me) for a moist & tasty turkey. Made for your Football Pool win & thx for sharing this recipe w/us. :-) *Edited to Add* I noted the nutritional data & it seems inflated to me for 1/2 cup butter & the herbs. I wonder if the amt of butter/margarine has been doubled in the calculation?
Delicious! Bird turned out moist and the herb flavor got into the meat. I used chopped, fresh sage leaves from the garden instead of dried. I am going to use this on a roast chicken soon!
This has a really nice flavor. The bird was moist and juicy. We also tried injecting it into a chicken and that worked well too. If I were to make any change, it would be to cut back just a bit on the lemon juice but other than that this was right on target.