Butter-Rubbed Thanksgiving Turkey with Aromatics
A classic Butterball turkey rubbed with butter, filled with onion, celery, and herbs, and roasted in a Reynolds bag for perfectly tender meat and flavorful drippings.
Ingredients
- 1 Butterball turkey, about 15 lbs (fully thawed in advance, see notes)
- ½ cup butter (softened)
- 1 large onion (quartered)
- 2 celery stalks (cut into 4 inch pieces)
- 1 package roasting herbs (parsley, thyme, rosemary, or a mix)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 tbsp flour (for dusting the inside of the oven bag)
Instructions
- Make sure the turkey is thawed completely. If using a frozen turkey, plan to thaw it in the refrigerator several days in advance. A 15-pound bird usually needs 3 to 4 days to thaw safely.
- Prepare the turkey. Remove the thawed turkey from its packaging and take out the giblets and neck. Pat dry with paper towels.
- Add aromatics. Place onion, celery, and herbs inside the cavity. Sprinkle lightly with salt and pepper.
- Butter under the skin. Gently loosen the skin over the breast and spread softened butter underneath with your hands. Rub any remaining butter over the outside.
- Prepare the roasting bag. Add 1 tablespoon flour to the Reynolds bag, then shake to coat the inside. Place the bag in a large roasting pan.
- Place the turkey in the bag. Set the turkey breast side up in the prepared bag. Seal with the provided tie, leaving room for air circulation. Cut a few small slits in the top to vent steam.
- Roast. Bake in a preheated oven at 350°F for about 2¾ to 3 hours, or until a meat thermometer reads 165°F in the thickest part of the breast and 175°F in the thigh.
- Rest. Remove from the oven and let rest in the sealed bag for 20–30 minutes before carving.
- Serve. Carefully open the bag and pour the drippings into a measuring cup to use for gravy. Carve and serve warm.
Notes
- Thawing tip: A frozen turkey takes longer to thaw than most people expect. Plan on about 24 hours of thawing time for every 4 pounds of turkey in the refrigerator. Never thaw at room temperature.
- Prep timeline: Thaw the turkey 3–4 days before roasting. Chop aromatics and soften butter the day before.
- Cooking timing: A 15-pound turkey typically cooks in about 3 hours at 350°F when using a roasting bag. Always check temperature for doneness.
- Flavor variation: Add an apple or a few garlic cloves to the cavity for a slightly sweeter or deeper flavor.
- Herbs: Many grocery stores sell small packages of fresh herbs labeled “roasting herbs,” usually a mix of parsley, thyme, and rosemary. One of these is perfect for this recipe. You can also choose your own favorite combination, or use herbs from your garden if you have them on hand.
- Gravy tip: Make sure to strain and save the drippings for making gravy.