Crispy Herb Butter Roasted Turkey – Ready in 2 Hours

Roasted Turkey – A Festive Feast Made Easy

Nothing says celebration quite like a golden, herb‑kissed turkey. Whether you’re preparing for Thanksgiving, a holiday dinner, or a special gathering, this simple roast delivers succulent meat, fragrant aromatics, and a silky sauce that will have everyone asking for seconds.

Ingredients

• 1 whole turkey (10–17 lb / 4.5–7.5 kg)
• 400 g melted butter (≈ 1 cup)
• 1 whole lemon – juiced plus zest
• ½ lemon, sliced
• 1 small onion, quartered
• 1 bunch celery, chopped
• 1 bunch parsley, chopped (reserve a few leaves)
• 2 carrots, sliced into rounds
• 1 bunch green onions, sliced
• 2 Tbsp dried or fresh thyme
• 2 Tbsp dried or fresh rosemary
• 1 Tbsp minced garlic
• ¾ Tbsp honey
• Juice and zest from 2 oranges
• Salt and pepper, to taste
• 7‑spice seasoning blend (e.g., allspice, nutmeg, cloves, cinnamon, ginger, black pepper, cumin)
• For the sauce:
  • Roasted turkey bones and turkey drippings
  • ½ stick (50 g) butter
  • ½ loaf of dry French bread, cubed
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 green apple, diced
  • 1 cup green olives, pitted
  • 1 cup toasted, chopped walnuts
  • Salt and pepper, to taste

Instructions

1. Preheat your oven to 400 °F (200 °C).
2. Clean the turkey thoroughly, then pat it dry with a clean towel.
3. Score the cavity with half a lemon and sprinkle liberally with salt.
4. Mix the onion, green onions, celery, parsley, and carrots in a bowl. Reserve a handful of parsley for later.
5. Stuff the turkey with the vegetable mixture, then cover the cavity with aluminum foil.
6. <strongTie the legs together with kitchen twine, and use a needle and thread to secure the body.
7. <strongSeparate the skin from the meat gently, spreading melted butter, thyme, rosemary, and garlic underneath.
8. <strongBrush the exterior of the turkey with the remaining butter.
9. <strongArrange the bird on a large roasting pan, breast side down.
10. <strongSeason with orange zest, lemon zest, and their juices. Scatter the remaining vegetables around the bird.
11. <strongRoast for 30 minutes, then reduce the temperature to 250 °F (100 °C) and continue roasting for 60–90 minutes (about 3 ½–4 ½ hours total). Baste with pan juices every 20 minutes, and drizzle honey during the final 60 minutes.
12. <strongRest the turkey for 15 minutes after removing it from the oven before carving.
13. place turkey bones in a pot, cover with water, add salt, and simmer for 1 hour to make stock.
14. <strongToast bread cubes in a pan with melted butter.
15. <strongSauté onion, celery, walnuts, apple, and olives in butter; add stock and cook for 1 hour, stirring occasionally.
16. <strongBlend the cooked mixture and vegetables, season, then serve the sauce alongside the carved turkey.