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Polish Indyk Pieczony, Roast Turkey, Herb Butter

A genuine holiday roast, its skin rubbed with an herb butter and roasted until deeply golden.
Print Recipe
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Course: Main Course
Cuisine: Polish
Servings: 10 servings
Calories: 380kcal

Ingredients

  • 1 whole turkey about 12–14 lbs
  • 1/2 cup butter softened
  • 4 cloves garlic minced
  • 2 tbsp chopped fresh thyme
  • 2 tsp marjoram
  • 1 lemon halved
  • 1 onion quartered
  • Salt and pepper to taste

Instructions

  • Preheat oven to 325°F (165°C).
  • Pat turkey dry and let come to room temperature, about 30 minutes.
  • Mix softened butter with garlic, thyme, marjoram, salt, and pepper.
  • Rub the butter mixture generously under and over the skin.
  • Stuff the cavity with lemon halves and onion quarters.
  • Tent the breast loosely with foil and roast 1 hour 15 minutes, then remove the foil and continue roasting 1 hour to 1 hour 15 minutes, until a thermometer in the thigh reads 165°F (74°C).
  • Rest 20 minutes before carving.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 42g | Fat: 20g
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