Roast Turkey with Herb Butter Recipe 

 Originally Written: November 16, 2011

By  Hanna Trafford

Last Updated on November 16, 2011 by Hanna Trafford

I recommend the Cornbread and Sausage stuffing - but you can choose from any one of my top 5!

The combination of herbs is what makes the difference here. And when you use Sausage and Cornbread stuffing, you will be creating a definite holiday favourite!

Roast turkey with Herb Butter


  • 5 tablespoons of butter(at room temperature)
  • 1 tablespoon each of fresh chopped rosemary, sage and thyme
  • Coarse salt and pepper
  • 1 whole turkey – about 12 lb.s)
  • Cornbread and sausage stuffing (recipe below)
  • 4-6 large carrots, halved crosswise
  • 2 large onions, cut into 8 wedges
  • 2 stalks of celery, halved crosswise


  1. Preheat oven to 350F with rack in the lowest position
  2. Make herb butter: In a small bowl, mix together 4 tablespoons of butter with chopped herbs, season generously with salt and pepper.
  3. Prepare and stuff the turkey
  4. Mix carrots, onions and celery with 2 cups of water in a large roasting pan. Set roasting rack over vegetables in a pan
  5. Lift turkey on rack, rub with remaining butter
  6. Season generously with salt and pepper
  7. Tent turkey loosely with a foil
  8. Roast for 1 hour, then baste every 30 minutes until meat thermometer inserted into thickest part away from bone registers 125F – that should take about 3 hours
  9. Remove foil and raise oven heat to 400F
  10. Continue roasting, basting occasionally until thermometer reaches 180F – that should take 45 – 60 minutes longer
  11. Tent with foil if your turkey starts browning too quickly
  12. Add more water if pan becomes dry
  13. Transfer turkey to serving platter and cover with foil – let rest for about 30 minutes before carving

Making gravy:

  1. Take your turkey out of the pan and let it rest before carving
  2. Place pan on the stove across two burners
  3. Bring pan liquid to boil over high heat, cook, stirring occasionally for about 5 minutes, until liquid boils out
  4. Continue to cook until vegetables are browned – 8-10 minutes longer
  5. Add one cup of white wine and cook, stirring constantly until syrupy – 1-2 minutes
  6. Add 2/3 cups of flour and cook, stirring until flour is browned, about 2 minutes
  7. Slowly add 8 cups of water, bring to simmer, stirring for about 5 minutes
  8. Continue cooking until gravy reaches desired consistency – 10-15 minutes
  9. Pour gravy through a fine mesh sieve into a medium saucepan and discard solids
  10. Season with coarse salt and ground pepper
  11. Keep warm and whisk before serving

Cornbread and Sausage Stuffing:

You can make a choice here – click on the link to see my top 5 Turkey Stuffing Recipes

I recommend the Cornbread and Sausage Stuffing, but you can use one one of the 5 recipes listed here

Enjoy your holidays and please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated!

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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