1 (12- to 16-pound) BUTTERBALL® Fresh or Thawed Frozen Whole Turkey
Directions
Position oven rack in bottom third of oven. Preheat oven to 325°F. Line a rimmed baking sheet with foil.
In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, 8 to 10 minutes. Transfer to a small bowl, and stir in thyme, salt, and pepper.
Remove outer packaging from turkey. Discard neckbone and gizzards. Pat turkey dry with paper towels.
On prepared pan, arrange all onions. Place turkey on top of onions. Brush butter mixture onto turkey to coat.
Bake until golden brown and an instant-read thermometer inserted in thickest portion of thigh (not touching bone) registers180°F, 3 hours to 3 hours and 15 minutes, brushing with butter every hour. Let stand for 20 minutes before carving.
Tip: Brown butter can be made ahead and refrigerated up to 1 week or frozen up to 2 months.
Ingredients
1 cup unsalted butter
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon ground black pepper
3 shallots, halved
2 yellow onions, quartered
2 red onions, quartered
1 (12- to 16-pound) BUTTERBALL® Fresh or Thawed Frozen Whole Turkey
