Ingredients
Units
Scale
- 1 10-11 lb whole turkey
- 3/4 cup unsalted butter (softened (1 1/2 sticks))
- 1/3 cup herbes de provence (**see recipe notes)
- 4-5 tsp kosher salt
- 3-4 sprigs fresh thyme
- 1 large onions (quartered)
- 2 large carrots (2" pieces)
- 12 oz fingerling potatoes
- 4 whole shallots
Instructions
- Prepare the turkey 1-2 days in advance.
- Remove turkey from packages, be sure to remove the giblets that are usually stuffed inside.
- Pat dry the turkey using paper towels.
- In a small bowl, mix your softened butter 1/4 cup of your herbes de provence + 2 tsp salt.
- Use the butter mixture and place clumps of the herb butter underneath the skin. It may seem like you are over buttering but it is okay! The butter will melt into the meat and make it extremely tender.
- Take the remaining herbes and salt and generously rub the outer layer of skin with this mixture.
- Take the bird and place in fridge, do not cover. Not covering allows the skin to dry and create a crisp exterior.
- Day of baking, set your oven to 325 degrees (convection cooking) or 350 for traditional oven cooking and begin prepping your turkey. You'll want your turkey to come to room temperature so plan to leave out for at least an hour before cooking.
- Remove turkey from fridge and place your chopped onions and carrots inside the cavity. Truss legs together with cooking twine.
- Place your turkey in your roasting pan (or grill pan).
- Add your fingerling potatoes and shallots around the turkey. Coat them in olive oil and additional seasoning.
- Add 1 cup of broth or water to the pan.
- Cook turkey based on weight:
6 to 10 pounds - 1 1/2 to 2 hours
10 to 18 pounds - 2 to 2 1/2 hours
18 to 22 pounds - 2 1/2 to 3 hours
22 to 24 pounds - 3 to 3 1/2 hours - Check your turkey at the earlier mark for temperature:
The internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching bone should now be 165 to 170 F - Once your turkey is cook through, remove from oven and let rest for 20-30 minutes.
- Carve and enjoy!
Notes
**Make your own herbes de provence if you can't locate:
https://www.rachelcooks.com/2014/11/24/herbes-de-provence-recipe/