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Make-Ahead Roasted Whole Turkey
Ingredients
- 1 (15- to 16-pound) BUTTERBALL® Fresh or Thawed Frozen Whole Turkey
- 1 cup unsalted butter, softened
- 2 cloves garlic, finely chopped
- 1 tablespoon kosher salt
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1 can (15-ounce) low-sodium chicken or turkey broth
Directions
- Preheat oven to 325°F. Line a rimmed baking sheet with foil. Place roasting rack or foil ring on pan, and place turkey on top.
- In a small bowl, combine butter, garlic, salt, thyme, and parsley.
- Pat turkey dry. Rub ¾ cup butter mixture all over skin of turkey to lightly coat. Reserve ¼ cup butter mixture.
- Bake until golden brown and an instant-read thermometer inserted into deepest part of thigh (not touching bone) registers 180°F (about 3½ hours). Let cool completely (about 1 hour).
- Carve turkey. Place, skin side up, in a 13x9 baking dish. Cover and refrigerate until ready to serve. Check out our How to Carve video for carving help!
- Preheat oven to 350°F.
- In a medium saucepan, combine broth and reserved butter mixture. Bring to a boil; pour mixture into baking dish with turkey. Cover with foil.
- Bake until heated through, 50 minutes to 1 hour. Increase oven temperature to broil. Uncover turkey, and broil until skin is crispy, 4 to 6 minutes more.
- Tip: The turkey can be frozen after cooking for up to 1 month. When you’re ready to serve it, thaw it in refrigerator overnight and heat as directed.
