This rich juicy Creole butter-roasted turkey, with a crispy golden brown skin, tastes incredible!
8ouncesButter, unsalted, room temperature
1teaspoonfresh garlic, minced
1teaspoonfresh parsley, minced
1teaspoonlemon pepper seasoning
1/2teaspoonTabasco brand pepper sauce
ground cayenne pepper
1whole turkey, thawed if frozen, rinsed and patted drybetween 12 and 14 lbs.
Preheat oven to 325°F.
To prepare Creole butter: combine softened Plugrá butter with garlic, fresh herbs, lemon pepper, Tabasco®, dried herbs, salt and cayenne pepper in a small bowl; mix with a fork until completely blended. Taste and adjust seasoning, if needed.
Starting on the neck end of turkey, gently slide your fingers between the skin and the breast, thighs and drumstick to loosen the skin from the meat; spread the seasoned butter evenly under the skin.
Fold neck skin under body, tuck wing tips under breast and tie drumsticks together with kitchen string.
Place the turkey, breast side up, on a rack in a heavy roasting pan.
Brush turkey with melted butter. Cover turkey loosely with foil and roast for about 3 to 3¾ hours or until thermometer registers 170°F and juices run clear, basting frequently.
Transfer turkey to a platter, cover loosely with foil and let stand for 20 minutes (internal temperature of turkey will rise to 180°F) before carving.