Cowboy Butter Turkey Recipe for Thanksgiving

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more affordable and have a longer shelf life.

Thaw the turkey in the fridge before starting.

Remove any plastic handles or clips from the turkey.

Check inside the turkey for any items like the neck and giblets, and set them aside for later use.

Spatchcock the turkey by removing the backbone using poultry shears or a chef's knife.

Flip the turkey breast side up and press down on the breastplate to break the wishbone for even roasting.

Work your hands under the skin of the turkey to separate it from the meat without tearing it.

Prepare a dry rub with 1 tablespoon of kosher salt for every 4 lbs of turkey, mixing in mustard powder, black pepper, garlic powder, smoked paprika, and brown sugar.

Rub the dry mixture under the skin and all over the turkey, ensuring even coverage.

Place the turkey in the fridge uncovered for at least 24 hours to air chill and dry out the skin.

Prepare the cowboy butter by mixing softened butter with minced garlic, chopped parsley, chives, thyme, lemon juice, paprika, onion powder, and red pepper flakes.

Let the turkey come to room temperature before roasting.

Rub the cowboy butter all over the turkey before roasting.

Drizzle olive oil over the turkey for extra crispiness.

Roast the turkey in the oven, checking for an internal temperature of 165°F (74°C).

Baste the turkey with pan juices during roasting for moisture.

Once cooked, remove the turkey from the oven and tent loosely with foil.

Let the turkey rest for 15-20 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens