How to Make Roast Turkey & Baby Leeks with Herb Butter | Cast Iron Edition

Preheat the oven to 325°F (165°C).

In a small bowl, mix the softened butter, minced garlic, salt, pepper, thyme, and rosemary to create a herb butter.

Pat the turkey dry with paper towels and rub the herb butter all over the turkey, including under the skin.

Stuff the cavity of the turkey with the halved lemon and some of the baby leeks.

Place the turkey on a roasting rack in a large roasting pan. Arrange the remaining baby leeks around the turkey.

Pour the chicken broth and white wine into the bottom of the roasting pan.

Roast the turkey in the preheated oven for about 3 to 4 hours, or until the internal temperature reaches 165°F (75°C). Baste the turkey every 30 minutes with the pan juices.

Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving.

Garnish with fresh parsley before serving.

Equipment Needed

Spice Level:

Dietary