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Turkey with Herb Butter

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This recipe will be your favorite, it is not complicated and the flavor that butter gives the turkey is unmatched. It will be golden on the outside but juicy on the inside, and with the perfect texture. Enjoy it this Christmas and prepare a turkey with herb butter!
Learn more about Pétalo


10 portions
  • Pétalo ® aluminum foil
  • 1 natural turkey, of approximately 6 kilos
  • 3 sticks salted butter, at room temperature
  • 3 tablespoons fresh parsley, chopped
  • 2 fresh thyme, without stem
  • 2 tablespoons sage, fresh, chopped
  • 2 tablespoons fresh rosemary, chopped
  • salt, and pepper to taste
  • 2 carrots
  • 2 stems celery
  • 2 onions, medium in rooms
  • 3 cups chicken soup


Preheat the oven to 200 ° C.
In a bowl mix butter with rosemary, parsley, sage and thyme.
Clean the turkey completely, remove any viscera from the cavity. Rinse thoroughly, and dry with Servitoalla® Pétalo® so that the butter adheres well.
Starting from the edge of the neck slide your hands under the chest to separate the skin from the flesh.
Spread the butter mixture under the skin, cover perfectly.
Then spread 4 more spoons of butter with your hands but this time over all the turkey.
Season on the inside with salt and pepper, place the carrot, celery and onion in quarters inside.
Tie the legs of the turkey with hemp thread and then the wings, to make sure it maintains its position.
Line a pavera with Pétalo ® foil so that the juices concentrate there.
Put the turkey in the oven for 2 hours approximately, hydrating with chicken broth every 15 minutes with the help of a dropper.
Bathe with your juices for another hour with the help of the dropper and pour a cup of chicken broth over it if you feel very dry.
Cover with Petal Foil ® the breast and legs of the turkey so that they do not get too brown.
Cook the turkey until you insert a thermometer in the center of the breast, the internal temperature indicates 75 ° C.
Remove the turkey from the oven, place it on an extended dish. Let it rest for 20 minutes before cutting it to prevent it from dislodging.
Serve the turkey in slices accompanied by the gravy that was formed on the tray. Or separate the juices from the fat by placing them in a glass, remove the fat and thicken those juices with a little cornstarch at low heat. Pour when the gravy is hot.


Decorate with a green salad, and serve with mashed potato or sweet potato.


Buy the turkey 3 days before cooking it and let it thaw inside the refrigerator.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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