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Simple Herb‑Butter Roasted Turkey (Magazine‑Cover Quality)
A completely technique‑free, beginner‑friendly method for roasting a whole turkey. By seasoning the cavity, butter‑basting with sage‑rosemary herb butter, and roasting at a steady 325°F, you’ll get a golden, juicy bird that looks like it belongs on a magazine cover. No brining, no basting, no foil—just pure flavor and beautiful skin.
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Cost Breakdown
Critical Success Points
- • Prepare the roasting pan with vegetables
- • Dry the turkey thoroughly
- • Fold the wings under
- • Make herb butter for exactly 60 seconds
- • Tie the legs securely
- • Brush the bird with herb butter
- • Season the outside generously
- • Roast to the correct internal temperature (170‑175°F)
- • Rest the turkey before carving
Safety Warnings
- • Handle raw poultry with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • Use a meat thermometer to ensure the turkey reaches a safe internal temperature (minimum 165°F, target 170‑175°F for thigh).
- • Hot butter can splatter; use a splatter guard or keep the sauté pan away from the edge of the stove.
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