Delicious Thanksgiving Turkey with amazing garlic, herb and butter flavor.
- 10–13 Pound Whole Honeysuckle Turkey
- 2 Sticks butter softened
- 1 teaspoon minced garlic
- 1 tablespoon sage leaves finely minced (fresh or dry)
- 1 1/2 teaspoons rosemary leaves finely minced (Fresh or dry)
- 2 tablespoons parsley finely minced (fresh or dry)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- rosemary sprigs for garnish optional
Preheat the oven to 450 degrees F. Coat a baking dish with cooking spray.
Place the butter, garlic, sage, rosemary, parsley and salt and pepper in a bowl. Stir to combine.
Loosen the skin of the turkey breast. Spread half of the butter underneath the skin of the turkey, and the other half of the butter on top of the turkey breast.
Place the turkey in the baking dish. Bake for 15-20 minutes or until skin has just started to brown.
Reduce the oven temperature to 350 degrees F. Bake for approximately 3 1/2 hours, basting occasionally with pan juices.
Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat. The turkey can come out of the oven when the thermometer registers at least 160 degrees.
Cover the turkey with foil and let it sit for 5-10 minutes, or until thermometer registers at least 165 degrees F.
Garnish with rosemary, sage, oranges, cranberries and serve.