Print

Perfect Brown Butter Spring Turkey Recipe with Fresh Herb Glaze

brown butter spring turkey - featured image
Print Recipe

A rustic yet refined turkey recipe featuring nutty brown butter and a fresh herb glaze, perfect for spring gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 1 whole turkey (10–12 lbs / 4.5–5.5 kg), thawed if frozen
  • 1 cup (2 sticks / 225 g) unsalted butter, for browning, softened
  • Salt and freshly ground black pepper, to taste
  • 1 lemon, quartered
  • 3–4 garlic cloves, smashed
  • ½ cup (120 ml) extra virgin olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon honey (optional)
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 325°F (165°C). Remove the turkey from the fridge about 30 minutes before cooking to come closer to room temperature.
  2. In a skillet over medium heat, melt the butter. Let it cook, swirling occasionally, until it turns golden brown and smells nutty—about 5-7 minutes. Watch closely to avoid burning. Once browned, remove from heat and set aside.
  3. Pat the turkey dry with paper towels. Season generously inside and out with salt and pepper. Stuff the cavity with lemon quarters and smashed garlic cloves.
  4. Brush the turkey all over with half the brown butter using a basting brush or spoon, ensuring a nice, even coat.
  5. Place the turkey breast-side up on the roasting rack in your pan. If trussing, tie the legs together with kitchen twine.
  6. Roast the turkey for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste every 30 minutes with the remaining brown butter.
  7. While the turkey roasts, whisk together olive oil, rosemary, thyme, parsley, sage, honey (if using), lemon zest, salt, and pepper to prepare the herb glaze.
  8. In the last 20 minutes of roasting, brush the herb glaze generously over the turkey’s skin.
  9. Remove the turkey from the oven, tent loosely with foil, and let rest for 20-30 minutes before carving.

Notes

If the skin browns too quickly, loosely cover the turkey with foil to prevent burning. Let the turkey rest after roasting to retain juiciness. Dry brining a day before enhances flavor and moisture. Substitute butter with olive oil blend for dairy-free option. Use cornstarch or arrowroot for gluten-free gravy. Fresh herbs are preferred but dried can be used if added earlier.

Nutrition

Keywords: turkey, brown butter, herb glaze, spring recipe, roasted turkey, easy turkey recipe, fresh herbs, holiday turkey

Find it online: https://avabake.com/perfect-brown-butter-spring-turkey-recipe-with-fresh-herb-glaze-easy-and-delicious/