Desert Dust Thanksgiving Turkey with Savory Herb Butter
Serves
8–10
Prep
25 min
Cook
3–3¾ hr
Share recipe
Give the Thanksgiving turkey a little desert warmth. Savory Desert Dust, unsalted butter and fresh herbs season a whole roast turkey, with most of the butter tucked under the breast skin. This recipe is for a fully thawed, unstuffed 12–14 lb bird; leave time for thawing before the holiday and resting before carving.
2 tbsp Savory Desert Dust, reduced to 1 tbsp for a pre-brined bird
1 tbsp finely chopped fresh thyme leaves
1 tsp finely chopped fresh rosemary leaves
1 lemon, finely zested then cut into wedges
1 cup (240 ml) unsalted turkey or chicken broth, plus more if needed
A few extra fresh herb sprigs for the platter, optional
Directions
Prepare the bird. Heat the oven to 325°F. Remove the neck and giblet bag from both cavities. Do not rinse raw turkey. Pat it dry with paper towels and place breast-side up on a rack in a shallow roasting pan. Leave the cavity unstuffed. Wash hands and clean surfaces after handling the raw bird.
Make the herb butter. Mix the softened butter with Savory Dust, chopped thyme, rosemary and lemon zest. Gently loosen the breast skin with your fingers without tearing it. Spread about two-thirds of the butter under the skin over the breast meat; rub the rest thinly over the outside and legs. Tuck the wing tips underneath. Pour the broth into the pan around the rack.
Roast gently. Roast uncovered, allowing about 3–3 3/4 hours for this size of unstuffed bird. Start checking at 3 hours. Loosely tent the breast with foil if it browns early, and add a little hot broth if the pan dries. An oven thermometer and a meat thermometer are more reliable than the clock; a larger bird needs a different time allowance.
Check three places. Before removing the turkey, check that the thickest breast and the innermost thigh and wing all reach at least 165°F, with the probe clear of bone. Check both sides if the bird has browned unevenly. Return it to the oven if any checked area is below temperature.
Rest and carve. Transfer carefully to a clean carving board and rest for 30 minutes, loosely tented with foil. This rest is additional to the roasting estimate. Carve and arrange on a platter with lemon wedges and fresh herb sprigs if using. Serve eight to ten with your Thanksgiving sides; refrigerate the extra meat promptly in shallow containers.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Taste before adding extra salt.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
For a 12–14 lb frozen turkey, allow roughly 3–4 days in a refrigerator at 40°F or colder, on a tray to catch drips. Check the cavity is thawed before cooking. This recipe starts with a thawed bird; thawing is not included in the prep time.
CAN I USE A PRE-BRINED OR SELF-BASTING TURKEY?
Yes, but use the lower 1 tbsp amount of Savory Dust and unsalted butter and broth. Check the turkey label for added salt or solution. Do not add a separate salt brine on top of an already seasoned bird.
CAN I PUT STUFFING INSIDE THIS TURKEY?
This method and timing are for an unstuffed turkey. Cook stuffing separately in a baking dish, following its own recipe, and check its center reaches 165°F.
WHY PUT MOST OF THE DUST UNDER THE SKIN?
The butter carries the seasoning onto the breast meat while the skin shelters it during the long roast. Keep the outside coating thin and tent with foil if it colors too quickly.
HOW DO I SAVE THE LEFTOVERS?
Carve the remaining meat off the carcass and refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days, or freeze. Reheat portions to 165°F with a splash of broth.
These Instant Pot mashed potatoes are steamed above water, drained and hand-mashed with warm milk and Savory Dust butter. A steamer basket keeps excess cooking liquid out of the finished potatoes.
