Herb Butter Roast Turkey Recipe

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  Chicken, Whole(5443g)
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  Garlic
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  Lemon(252g)
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  Thyme, Fresh
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  Rosemary, Fresh
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  Olive oil(120g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(113g)
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  Thyme, Fresh(5g)
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  Garlic(20g)
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  1 pinch salt (a pinch )
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  1 pinch cracked pepper (a pinch)

Instructions

1. 1Mince the fresh garlic and strip the leaves from the fresh thyme and rosemary sprigs. Cut the lemon into halves. In a small bowl, combine the minced garlic, herb leaves, unsalted butter, and olive oil, stirring until fully blended. Set half of this herb butter aside in a small container.
2. 2Pat the whole chicken completely dry with paper towels. Stuff the cavity with the remaining lemon halves, half of the herb mixture, and any remaining herb sprigs.
3. 3Rub the remaining herb butter all over the exterior of the chicken, working it under the skin where possible. Season generously with salt and pepper on all sides.
4. 4Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat and add a light coating of olive oil. Once shimmering, place the chicken breast-side down in the pan and cook for 12–15 minutes until the underside is golden brown and the skin is crispy.
5. 5Flip the chicken breast-side up using tongs and cook for 8–10 minutes over medium heat until the top begins to brown.
6. 6Reduce heat to medium-low and cover the skillet loosely with foil. Continue cooking for 50–60 minutes until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reaches 165°F and the juices run clear.
7. 7Transfer the cooked chicken to a cutting board and tent loosely with foil. Let rest for 15–20 minutes before carving. Divide the portioned chicken evenly into 12 airtight meal-prep containers while still warm.