Make-Ahead Roasted Whole Turkey (2024)

• 1 (15- to 16-pound) BUTTERBALL® Fresh or Thawed Frozen Whole Turkey
• 1 cup unsalted butter, softened
• 2 cloves garlic, finely chopped
• 1 tablespoon kosher salt
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 1 can (15-ounce) low-sodium chicken or turkey broth

1. Preheat oven to 325°F. Line a rimmed baking sheet with foil. Place roasting rack or foil ring on pan, and place turkey on top.
2. In a small bowl, combine butter, garlic, salt, thyme, and parsley.
3. Pat turkey dry. Rub ¾ cup butter mixture all over skin of turkey to lightly coat. Reserve ¼ cup butter mixture.
4. Bake until golden brown and an instant-read thermometer inserted into deepest part of thigh (not touching bone) registers 180°F (about 3½ hours). Let cool completely (about 1 hour).
5. Carve turkey. Place, skin side up, in a 13x9 baking dish. Cover and refrigerate until ready to serve. Check out our How to Carve video for carving help!
6. Preheat oven to 350°F.
7. In a medium saucepan, combine broth and reserved butter mixture. Bring to a boil; pour mixture into baking dish with turkey. Cover with foil.
8. Bake until heated through, 50 minutes to 1 hour. Increase oven temperature to broil. Uncover turkey, and broil until skin is crispy, 4 to 6 minutes more.
9. Tip: The turkey can be frozen after cooking for up to 1 month. When you’re ready to serve it, thaw it in refrigerator overnight and heat as directed.

Ingredients

Nutritional Facts