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Classic Whole Roasted Turkey
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
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.
