HONEY-HERB BUTTER TURKEY

INGREDIENTS

Turkey

• 1 whole turkey (20–22 lbs), thawed

Herb–Honey Butter Rub

• 2 sticks butter, melted

• Salt & black pepper

• 2 tbsp olive oil

• 1–2 tbsp honey

• 2 tbsp garlic powder

• 2 tbsp onion powder

• 1½–2 tsp paprika

• 2 tbsp dried rosemary (crushed with fingers)

• 2 tbsp dried thyme

• 1 tbsp dried basil

• 1 tbsp dried oregano

• 2 tsp ground sage (optional but fully safe; makes butter look green)

• 3 tbsp minced garlic

• 1 tbsp cajun seasoning

• Pinch crushed red pepper (optional)

Injection Mix

• You will inject the juices from the turkey as it roasts!

Cavity Aromatics

• 1 onion, quartered

• 1 lemon or apple, halved

• 4 garlic cloves

• Fresh rosemary & thyme sprigs

HOW TO MAKE IT

1. Prep the Turkey

1. PLEASE MAKE SURE THE TURKEY IS THAWED AND CLEANED

2. Pat turkey dry inside and out.

3. Mix all herb–honey butter rub ingredients together.
   (If it turns green from sage, this is completely normal. It will NOT turn the meat green.)

4. Loosen the skin over the breasts and legs with your hand.

5. Rub the mixture:

   • under the skin

   • all over the outside

   • lightly inside the cavity

6. Season the whole turkey with salt and pepper.

7. Stuff cavity with onion, lemon/apple, garlic, and herbs.

8. Refrigerate overnight if prepping the day before.

2. Injection

You can inject before cooking OR inject during cooking. - WE ALWAYS INJECT DURING, NEVER BEFORE - but there is no wrong way here.

If injecting before:

1. Whisk all injection ingredients.

2. Inject breasts, thighs, and drumsticks generously.

If injecting during:

• Reserve injection mix OR use the natural turkey broth that forms while cooking.

3. Cooking the Turkey

1. Preheat oven to 325°F.

2. Place turkey breast-side up on a rack in a roasting pan.

3. Add chicken broth to that pan so the turkey can sit in it while roasting.

4. Cover loosely with foil.

5. Roast for 4½–5 hours for a 21–22 lb bird.

Injecting During Cooking (Optional but AMAZING)

• After 1 hour, pull the turkey out, draw up the broth from the pan, and inject into the breasts, legs and thighs.

• Return to oven covered.

• After another 1 hour, inject again if desired. - THE KEY IS TO INJECT EVERY HOUR THE TURKEY IS IN THE OVEN.

• Remove foil for the final 1½–2 hours to brown.

4. Finishing

• Turkey is done at 165°F in the breast and 175°F in the thigh.

• Let rest 30 minutes before carving to keep it juicy.

NOTES FROM MY TABLE

• Green herb butter is normal - Ground sage can tint melted butter green. This disappears during roasting and adds depth, not bitterness.

• Honey is used as a finisher, not a sweetener - You should never taste sweetness, It’s there to enhance browning and balance herbs.

• Injecting during cooking is intentional - Using the turkey’s own broth creates a self-basting effect and keeps the meat exceptionally juicy.

• Do not skip the rest time - A 30-minute rest allows juices to redistribute and prevents dryness when carving.

• Foil controls texture - Keeping the turkey loosely covered early prevents over-browning while ensuring even cooking.

• Season boldly, not cautiously - A large bird requires confident seasoning — under-seasoning is the only real mistake.

• Herb flexibility is allowed - Fresh herbs may replace dried at a 3:1 ratio if available.

• This recipe scales well - Works for turkeys between 14–22 lbs; adjust cooking time, not seasoning amounts drastically.

• Leftovers improve overnight - The herb butter and injection continue to deepen flavor after resting.

• BASTING AND INJECTING IS IMPORTANT!